GRILLED PINOT NOIR BBQ TURKEY LEGS

PAIR WITH MARK WEST CALIFORNIA PINOT NOIR

PREP TIME
20 MINUTES

BRINE TIME
6-12 HOURS

COOKING TIME
1-1 ^1/2 HOURS

SERVES
8 - 10

DIFFICULTY
MEDIUM

INGREDIENTS

Turkey legs and brine:

5 quarts water
1 cup kosher salt
¾ cup white granulated sugar
1½ cups brown sugar
1 Tbsp chili powder
2 bay leafs
10 turkey legs (8-10 pounds)

Mark West Pinot Noir BBQ Sauce:

2 cans tomato paste (11 ounces total)
1 cup ketchup
1 cup unsweetened apple sauce
1 cup red wine vinegar
1 cup Mark West California Pinot Noir
½ cup dark molasses
2 Tbsp smoked paprika
1 Tbsp dry mustard powder
1 Tbsp onion powder
1 Tbsp garlic powder
2 tsp kosher salt
1/2 tsp cayenne pepper
Salt and pepper

DIRECTIONS

For chili lime cashews:

1Add all brine ingredients to a large pot. Bring to a boil then remove from the heat. Allow to cool completely. Place turkey legs into the pot with the brine and refrigerate for 6-12 hours.

2 Place all BBQ sauce ingredients in a large saucepan and whisk together. Place saucepan over medium-high heat. Bring to a simmer. Reduce heat to low and cook for 15-20 minutes or until sauce has thickened to a consistency of your liking. Set sauce aside to cool.

3 Preheat grill to 400°.

4 Drain brined turkey legs and pat dry with a clean paper towel.

5 Place turkey legs on the grill and sear on each side for 3 minutes.

6 Brush each turkey leg with BBQ sauce and close the grill lid. Cook for 40-50 minutes, basting each leg with BBQ sauce every 10 minutes. Turkey legs are finished cooking when the internal temperature is 180°.

7 Remove turkey legs from the grill, baste with BBQ sauce, and serve immediately.

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