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Grilled Pinot Noir BBQ Turkey Legs

Pair With Mark West California Pinot Noir
Grilled Pinot Noir BBQ Turkey Legs from  Mark West Wines
  • Prep Time
    20 minutes

  • Brine Time
    6-12 Hours

  • Cooking Time
    1-1 ½ Hours

  • Serves

  • Difficulty


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


  1. Add 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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