Grilled Turkey Leg
If you get tired of grilling steaks and salmon, try turkey. It is excellent on the grill. And easy on the pocketbook.
Tom likes the turkey leg, so that's what we picked, but they are many other choices, including the breast, which is also great for grilling, then using the leftovers for sandwiches afterwards.
These two meaty pieces were only $3.30. Turkey is $2.19/lb around here. Much cheaper than steaks or fish.
Brining turkey keeps the meat moist and brings out the flavor. To brine, you simply soak the turkey in cold water to which lots of salt has been dissolved. You can add other things to add flavor. I chose to add black peppercorns, bay leaves and mustard seeds.
Brine the turkey for 4 to 6 hours. Then, discard the water, and pat it dry.
I tucked lots of fresh sage and a knob of butter under the skin, then salt and peppered well. I sprinkled them with paprika, too.
Then, Tom grilled them for about 30-35 minutes.
The skin is crispy and the meat is tender and juicy.
Finger-licking good. And you get to make Barney Rubble jokes.
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