You must be of legal drinking age in your country to enter this site.
Are you years or older?
© 2021 Mark West Wine Company, Modesto, CA. All rights reserved. Use of this site is subject to the Privacy Policy, Use Agreement, trademark, and California Privacy Notice.
Prep Time
20 minutes
Brine Time
6-12 Hours
Cooking Time
1-1 ½ Hours
Serves
8-10
Difficulty
Medium
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