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Morrocan Turkey Legs  This thread currently has 2,262 views. Print Print Thread
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gulfcoastguy
Saturday, July 14, 2012, 12:14am Report to Moderator Report to Moderator

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Kyosha Nim
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Here is another recipe from "Grill This Not That"

Morrocan Turkey legs
1/4 cup salt,
1/4 cup sugar
16 cups water

1 T Morrocan Spice Rub(recipe will follow)
4 lbs of turkey legs
1/4 cup honey
1/4 cup red wine vinegar
2 T olive oil plus more for coating the turkey legs
2 cloves garlic minced

Heat the salt, sugar, and water in a pan till all dissolves then cool to room temp. Use this to brine the turkey legs in the fridge for a minimum of 4 hours and a max of 12 hrs.

Preheat a grill to low, oil the turkey legs then coat in Spice rub. Cook for about 45 minutes or till allmost done.
Mix the red vinegar, 2 T of olive oil, honey and garlic. Use a brush to glaze the legs with this mix and cook about another 15 or 20 minutes.
I don't see why more honey couldn't replace the sugar in the brine.
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gulfcoastguy
Saturday, July 14, 2012, 12:18am Report to Moderator Report to Moderator

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Kyosha Nim
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Morrocan Spice Rub

1 T paprika
1 T cumin seeds roughly chopped or 1 T ground cumin
1 T ground coriander seeds
1/2 T fresh ground black pepper(substitute as you wish)
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper

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gulfcoastguy  -  Saturday, July 14, 2012, 12:53am
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san j
Saturday, July 14, 2012, 12:23am Report to Moderator Report to Moderator

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There is no smilie here for my response to this recipe.
Are you trying to seduce me?


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Possum
Saturday, July 14, 2012, 12:23am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from gulfcoastguy
I don't see why more honey couldn't replace the sugar in the brine.
I can... it wouldn't stay dissolved & suspended in the cold water But the amount of sugar in that quantity of water, shouldn't be much of a problem would it?! Maybe stevia would work?

Sounds like a good recipe; thanks!!

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gulfcoastguy
Saturday, July 14, 2012, 12:44am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Possum
I can... it wouldn't stay dissolved & suspended in the cold water But the amount of sugar in that quantity of water, shouldn't be much of a problem would it?! Maybe stevia would work?

Sounds like a good recipe; thanks!!



Well you heat the brine mixture till all is dissolved then you let it cool.
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gulfcoastguy
Saturday, July 14, 2012, 12:46am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from san j
There is no smilie here for my response to this recipe.
Are you trying to seduce me?


Nope! We are too much alike so it'd never work but we'll allways have the forum. (Casablanca)
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Possum
Saturday, July 14, 2012, 12:50am Report to Moderator Report to Moderator

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Ee Dan
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Re the heating first - I see...
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san j
Saturday, July 14, 2012, 1:25am Report to Moderator Report to Moderator

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Quoted from san j
There is no smilie here for my response to this recipe.
Are you trying to seduce me?

Quoted from gulfcoastguy
Nope! We are too much alike so it'd never work but we'll allways have the forum. (Casablanca)


1. Then, are you trying to seduce yourself?

2. You mean: You think B+B is a No Go?

3. You mean: You like boys, too?  

I don't follow, but, with time, I'll get over it. The Moroccan Turkey Legs would have done it, though, buddy.  

Hint to the spectator: This Cook says: Include this dish in a seductive dinner or supper menu.  


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Kristin
Saturday, July 14, 2012, 2:59pm Report to Moderator Report to Moderator

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Kyosha Nim
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Anyway to make this delicious sounding recipe sans grill? We're on a fire ban here and I am reluctant to fire up my charcoal grill.  
  


The true meaning of life is to plant trees under whose shade you do not expect to sit.

- Nelson Henderson
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gulfcoastguy
Saturday, July 14, 2012, 4:28pm Report to Moderator Report to Moderator

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Kyosha Nim
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Maybe with an oven set to about 250 or so? Use a wire V rack to keep the legs from sticking to a pan and I'd probably put them little end up. Maybe used smoked paprika instead of regular paprika in the rub to add the smoked taste?
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Seraffa
Saturday, July 14, 2012, 5:15pm Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
Maybe with an oven set to about 250 or so? Use a wire V rack to keep the legs from sticking to a pan and I'd probably put them little end up. Maybe used smoked paprika instead of regular paprika in the rub to add the smoked taste?


You can use creamed honey to get more of the "granulation" you would find in sugar. it costs a bit more

BUT >>>>>>>

I want "Sweet and Sour Turkey Legs" - not sweet/spicy Moroccan turkey legs this weekend. Because I don't want any sweet meat that can't taste like the corner Chinese Food Place, unless I want  "Turkey Mincemeat"  taste, because this is SUMMER not WINTER, and whenever I see cloves I think of corned meat, which makes me think of BEEF, and I CAN'T have beef at your bar-b-que, and you KNOW I won't serve you chicken, and ..(*nattering on and on, like an obsessed Nonnie*

(walks away with a cortisol overload to the watermelon table, furtively looking for pies and junk-y desserts)  Bursts into tears, shouting: "WHERES THE CHOLOCATE PIE I BROUGHT FOR EVERYONE????!!!!" and runs back into the house, looking for hankie.......


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Seraffa
Saturday, July 14, 2012, 5:22pm Report to Moderator Report to Moderator

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....but seriously    Um, I always see smaller turkey legs at one store, then gigantic ones at another store. What would be the timing for smaller turkey legs that are 2 1/2 times as big as a chicken leg?


INFJ/ENFJ wings 3+4, Numerology: 1
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Mortal life is a stay in a vast hospital ward.
(Eastern Orthodoxy +)

Continuous effort - not strength or intelligence - is the key to unlocking our potential. (Churchill)

SWAMI-saved from bulimia!
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san j
Saturday, July 14, 2012, 7:49pm Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
Maybe with an oven set to about 250 or so? Use a wire V rack to keep the legs from sticking to a pan and I'd probably put them little end up. Maybe used smoked paprika instead of regular paprika in the rub to add the smoked taste?


Then: Zap 'em under the broiler, IMO.  



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gulfcoastguy
Saturday, July 14, 2012, 9:00pm Report to Moderator Report to Moderator

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Quoted from Seraffa
....but seriously    Um, I always see smaller turkey legs at one store, then gigantic ones at another store. What would be the timing for smaller turkey legs that are 2 1/2 times as big as a chicken leg?


Till they are done? Seriously use a meat thermometer and when the internal temperature reaches 165F they are done and safe to eat. That's what I do but the recipe gave times instead of temps.
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Kristin
Sunday, July 15, 2012, 5:25pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from gulfcoastguy
Maybe with an oven set to about 250 or so? Use a wire V rack to keep the legs from sticking to a pan and I'd probably put them little end up. Maybe used smoked paprika instead of regular paprika in the rub to add the smoked taste?


That sounds doable GCG - thanks!




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Henriette Bsec
Sunday, July 15, 2012, 7:08pm Report to Moderator Report to Moderator

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Kyosha Nim
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This sounds so gooooooood -thanks  
However I am so boring but I don´t like legs so I might use it with breast  


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gulfcoastguy
Sunday, July 15, 2012, 10:26pm Report to Moderator Report to Moderator

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Kyosha Nim
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Going on the grill in about 30 minutes. Henriette, if you use the breast be sure to adjust the cooking time. I much prefer the legs or the thighs but I guess tastes differ.
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gulfcoastguy
Monday, July 16, 2012, 12:25am Report to Moderator Report to Moderator

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Kyosha Nim
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Tastes Fan-freaking-tastic!
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Seraffa
Monday, July 16, 2012, 12:54am Report to Moderator Report to Moderator

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Hope they're tender. I guess I couldn't imagine you chomping down on a TOUGH turkey leg. *offering a frozen Oikos honey yogurt in a spelt cone to GCG*


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san j
Monday, July 16, 2012, 1:56am Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
Tastes Fan-freaking-tastic!



If inclined, dear writer, descriptions are always appreciated.  


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gulfcoastguy
Monday, July 16, 2012, 2:38am Report to Moderator Report to Moderator

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Kyosha Nim
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Well I added a touch more cayenne than the standard recipe so it had a subtle bite. It was nice and tender which probably comes from the brine. I mixed the glaze up ahead of time so the flavors had time to marry, using local honey purchased at our local Fresh Market held every saturday. I think that the same process would work for chicken legs for those that can eat the Demon Bird. The honey glaze could work on any number of things.
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2degreespisces
Monday, July 16, 2012, 9:16am Report to Moderator Report to Moderator

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(Totally off topic, but every time I read "the Demon Bird", it cracks me up   )

And the recipe sounds delicious, that too!


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san j
Wednesday, July 18, 2012, 10:23pm Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
Well I added a touch more cayenne than the standard recipe so it had a subtle bite.


After mine own heart.  



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Brighid45
Thursday, July 19, 2012, 1:05am Report to Moderator Report to Moderator

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Kyosha Nim
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Okay, have to try this. Turkey drumsticks and thighs are my favorite part of the bird, and this mix of spices is perfect. If the turkey farm has dark meat for sale, I'll give this a go and report back. Thanks for posting this GCG, your recipes always rock the house


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gulfcoastguy
Thursday, July 19, 2012, 1:30am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Brighid45
Okay, have to try this. Turkey drumsticks and thighs are my favorite part of the bird, and this mix of spices is perfect. If the turkey farm has dark meat for sale, I'll give this a go and report back. Thanks for posting this GCG, your recipes always rock the house


Says the inventor of the complient, glutein free, carrot cake! Hmm If you can't get just legs, you could spachcock a whole turkey(remove the back bone then spread the turkey out flat).Of couse you wouldhave to use a meat thermometer and however much spicerub is needed. Unfortunately the only grassfed I can get locally is goat, no freerange turkey like my family raised for a couple of years.
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