Ingredients: 4 turkey legs. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons apple cider vinegar. 1 tablespoon Dijon mustard. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper optional. Wood chips for smoking.
Instructions: In a bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper if using to create the marinade. Place turkey legs in a large resealable plastic bag or a shallow dish, and pour the marinade over them. Ensure the legs are well-coated. Marinate in the refrigerator for at least 4 hours or overnight for best flavor. Preheat your SABER Grill for indirect grilling at 325F 163C. Add soaked wood chips for a smoky flavor. Remove turkey legs from the marinade, allowing excess to drip off. Place them on the indirect heat side of the grill. Grill the turkey legs, turning occasionally, until the internal temperature reaches 165F 74C. This usually takes about 1.5 to 2 hours, depending on the size of the legs. During the last 15 minutes of grilling, baste the turkey legs with additional marinade for a flavorful glaze. Once fully cooked, remove turkey legs from the grill and let them rest for a few minutes before serving.
