CHARCOAL GRILLED CHICKEN LEGS RECIPES

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

Steps:

• Spatchcock the turkey: Follow our instructions for How To Spatchcock a Turkey. Then wet brine, dry-brine, or season the spatchcocked turkey. (If wet- or dry-brining, you can do this up to 3 days ahead of cooking.)
• Let the turkey warm to room temperature: Let the spatchcocked turkey sit at room temperature on the counter while you prepare the grill to take the chill off from refrigerating.
• Prepare the grill: If you have 3 burners on your gas grill, light the side burners to medium and keep the middle burner off. (If your grill only has two burners, light them both to medium low.) For a charcoal grill, divide the lit coals in half and place a pile on each side of the grill, leaving the middle empty. Preheat to between 300°F and 325°F degrees, and maintain this temperature throughout cooking.
• Place butter under the skin of the turkey: Cut 4 tablespoons of the butter into small cubes and tuck the butter pieces under the skin of the turkey over the breast and legs.
• Grill the turkey breast first: When the grill has preheated, place the breast skin-side up over the back half of the unlit burner on the gas grill. (If your grill only has two burners, just place the breast on one half of the grill.) For a charcoal grill, place the breast over the middle of the grill where there are no coals, making sure to leave enough space in the middle for the legs. Cover the grill and cook for 20 minutes.
• After 20 minutes, begin grilling the turkey legs: After the breast has been cooking for 20 minutes, place the legs in front of the breast over the unlit burner on the gas grill. (If your grill only has two burners, place the legs on the other half of the grill.) For a charcoal grill, place the legs in the middle of the grill where there are no coals. Cover the grill and continue cooking.
• Baste the skin as the turkey cooks: After about 40 minutes of total grilling time, the skin should be starting to turn brown. Melt the remaining 4 tablespoons of unsalted butter and brush the skin with it. Continue to grill, covered, basting every 20 minutes.
• Check the temperature: Check the temperature of both the breast and the legs occasionally throughout cooking to gauge how quickly the turkey is cooking. After 1 hour and 20 minutes of total cooking time from when the breast was placed on the grill, the turkey should be close to finishing. It is done when it registers 165°F in the thickest part of the leg (not touching bone) and in the thickest part of the breast (not touching bone). Continue grilling and basting as needed.
• Remove from the grill: As each piece is ready, use 2 pairs of tongs (or 1 pair tongs and a flat spatula) to transfer it to a clean serving platter, roasting pan, or rimmed baking sheet. Cover loosely with a piece of foil.
• Rest the turkey: Let the turkey rest in a warm place for at least 30 minutes before carving and serving.