The best place to start when preparing any kind of turkey is with a basic brine. Brining adds moisture to poultry, keeping it nice and tender through the cooking process. A basic brine begins with about 1 tablespoon of kosher salt per cup of water. You need enough brine to cover the legs so how much you need kind of depends on the size of container you are using. An easy way to figure it out is to place the turkey legs in a container and pour in the water a cup at a time until they are covered. This will tell you how much brine to prepare.
Because you don't want the skin to burn you will want to grill your turkey legs over a medium fire. This will give you a grilling time around 45 minutes to 1 hour. Of course you'll want to keep a close eye on them and turn occasionally to get a nice golden brown color all over. If you trimmed off all the excess fat you could find beforehand you shouldn't get much in the way of flare-ups.
You can use any kind of spice mixture or sauce you want on turkey legs as long as you remember that sugar burns. Any sweet sauce should be applied only at the very end of the grilling time. If you like a nice think barbecue sauce try seasoning the legs first with a dry rub mixture, then lightly brush the sauce on during the last few.
If you trim away the skin and meat from the narrow end of the leg you will have the perfect handle for a giant sized finger food. Turkey legs not only make a great meal but are a perfect item for picnics, parties and sporting events. It's no wonder that they are sold by the thousands are fairs and festivals around the world. They are also naturally low in fat.
