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+ servings

Turkey Drumsticks


  • 6 turkey legs
  • 1 medium onion, finely chopped
  • ½ cup celery, finely chopped
  • 1 cup water
  • 1 (8 oz) can tomato sauce
  • ½ cup ketchup
  • 2 Tbsp brown sugar
  • 2 Tbsp mustard
  • 1 Tbsp butter
  • 1 Tbsp Worcestershire sauce
  • Brine (used the Pioneer Woman's below)
  • 4 quarts Water
  • 1 cup kosher salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 Tbsp seasoning blend (we used Montreal)
  • 1 whole bay leaf


  • Brine the turkey legs
  • In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice.
  • When the mixture is cold, submerge the turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time
  • Sauté onion and celery in butter until soft.
  • Add everything else except the turkey legs. Mix well and remove from heat.
  • Place turkey legs on a preheated grill over a medium-hot fire.
  • Grill, covered for about 30 to 45 minutes or until nearly done. Turn occasionally.
  • When drumsticks are close to being done, begin basting with sauce. Watch out for burning. If you boil the remaining sauce after you're finished basting you can serve it on the side.