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Posted by: gulfcoastguy, Saturday, July 14, 2012, 12:14am
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.
Posted by: gulfcoastguy, Saturday, July 14, 2012, 12:18am; Reply: 1
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
Posted by: san j, Saturday, July 14, 2012, 12:23am; Reply: 2
There is no smilie here for my response to this recipe.
Are you trying to seduce me?
Posted by: Possum, Saturday, July 14, 2012, 12:23am; Reply: 3
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!!

Posted by: gulfcoastguy, Saturday, July 14, 2012, 12:44am; Reply: 4
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.
Posted by: gulfcoastguy, Saturday, July 14, 2012, 12:46am; Reply: 5
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)
Posted by: Possum, Saturday, July 14, 2012, 12:50am; Reply: 6
Re the heating first - I see... ;)
Posted by: san j, Saturday, July 14, 2012, 1:25am; Reply: 7
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.  :D

Hint to the spectator: This Cook says: Include this dish in a seductive dinner or supper menu.  ;)
Posted by: Kristin, Saturday, July 14, 2012, 2:59pm; Reply: 8
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.  :-/
  
Posted by: gulfcoastguy, Saturday, July 14, 2012, 4:28pm; Reply: 9
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?
Posted by: Seraffa, Saturday, July 14, 2012, 5:15pm; Reply: 10
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: "(angry)(funny)WHERES THE CHOLOCATE PIE I BROUGHT FOR EVERYONE????!!!!" and runs back into the house, looking for hankie.......
Posted by: Seraffa, Saturday, July 14, 2012, 5:22pm; Reply: 11
....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?
Posted by: san j, Saturday, July 14, 2012, 7:49pm; Reply: 12
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.  ;)

Posted by: gulfcoastguy, Saturday, July 14, 2012, 9:00pm; Reply: 13
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.
Posted by: Kristin, Sunday, July 15, 2012, 5:25pm; Reply: 14
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!


Posted by: Henriette Bsec, Sunday, July 15, 2012, 7:08pm; Reply: 15
This sounds so gooooooood -thanks  :K)
However I am so boring but I don´t like legs :B so I might use it with breast  :P
Posted by: gulfcoastguy, Sunday, July 15, 2012, 10:26pm; Reply: 16
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.
Posted by: gulfcoastguy, Monday, July 16, 2012, 12:25am; Reply: 17
Tastes Fan-freaking-tastic!
Posted by: Seraffa, Monday, July 16, 2012, 12:54am; Reply: 18
Hope they're tender. I guess I couldn't imagine you chomping down on a TOUGH turkey leg. :B *offering a frozen Oikos honey yogurt in a spelt cone to GCG*
Posted by: san j, Monday, July 16, 2012, 1:56am; Reply: 19
Quoted from gulfcoastguy
Tastes Fan-freaking-tastic!

:-/
(drool)
If inclined, dear writer, descriptions are always appreciated.  ;)
Posted by: gulfcoastguy, Monday, July 16, 2012, 2:38am; Reply: 20
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.
Posted by: 2degreespisces, Monday, July 16, 2012, 9:16am; Reply: 21
(Totally off topic, but every time I read "the Demon Bird", it cracks me up  ;D )

And the recipe sounds delicious, that too!
Posted by: san j, Wednesday, July 18, 2012, 10:23pm; Reply: 22
Quoted from gulfcoastguy
Well I added a touch more cayenne than the standard recipe so it had a subtle bite.


After mine own heart.  ;)

Posted by: Brighid45, Thursday, July 19, 2012, 1:05am; Reply: 23
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 :)
Posted by: gulfcoastguy, Thursday, July 19, 2012, 1:30am; Reply: 24
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.
Posted by: Seraffa, Thursday, July 19, 2012, 1:53am; Reply: 25
Does anyone find that one side of a turkey drumstick tastes very different than the inner leg part, which tastes better, to me? And does this marinade even out the flavor of both sides? :-/
Posted by: Possum, Thursday, July 19, 2012, 1:54am; Reply: 26
Quoted from gulfcoastguy
Says the inventor of the compliant, glutien free, carrot cake!
Oooh yummy; glad you mentioned this & thanks Brighid!! Best gf carrot cake recipe I have seen, for its measurements!! ;) Weight of ingredients helps a lot in successful gluten free cooking, especially with recipes like carrot cake, as getting the moistness right is important ;)
Posted by: gulfcoastguy, Saturday, July 21, 2012, 3:07am; Reply: 27
Possum the optional pineapple in the cake is a really nice touch. I highly recommend using it.

I ended up sending this recipe(turkey legs) to a woman in another office at work. I tried to log on from her computer but didn't manage it. She was interested in the site when we brought it up anyway.
Posted by: Amazone I., Saturday, July 21, 2012, 11:52am; Reply: 28
using a tajine... and changing recipe... (I don't like too sweet ;) )...so far I use garlic,onions,olive oil gingerpowder instead of chili, herbes de provence, and putt all into the tajine and for some 30-45 minutes into the oven...soooooo yummy(drool)(hehe)
Posted by: san j, Saturday, July 21, 2012, 5:31pm; Reply: 29
Quoted from Amazone I.
using a tajine... and changing recipe... (I don't like too sweet ;) )...so far I use garlic,onions,olive oil gingerpowder instead of chili, herbes de provence, and putt all into the tajine and for some 30-45 minutes into the oven...soooooo yummy(drool)(hehe)


This sounds heavenly, Isale.
I also appreciate the sweetness of gcg's recipe - Often nos amis les Marocains use fruits in their tagines, so perhaps using some chopped currants in place of a sweetening syrup would refine the sweetness while maintaining that key element?

Posted by: Amazone I., Saturday, July 21, 2012, 9:05pm; Reply: 30
(dizzy)if so the gout of Provence is gone..... ;) ;D ;D :P
Posted by: san j, Saturday, July 21, 2012, 9:11pm; Reply: 31
Vrai, mais ce que j'ai voulu dire était (True, but what I meant was):

Using gcg's recipe: Substitute dried currants for part/most of the sugar. Still "Moroccan" (rather than "Provençal").

Also: I've done a great deal of provençal cooking but not used ginger powder in it. Tell us more about that!  :) (s.t.p.  ;))
Posted by: Amazone I., Saturday, July 21, 2012, 9:29pm; Reply: 32
as mentioned...instead of chilli powder it gives also a sort of sharpness but not that toughy... it won't burn out your stomach ;) ;D....you can also take des herbes italienne...instead of provencales... mais il faut dire que it isn't about the name but that I don't like it too sweet... as being a nonnie....(shrug)(clown)....libanese
recipes can be very similar..... :D
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