Touchdown Turkey Legs with a Marmalade Glaze, Halftime Bacon Beet Bites and Hail Mary Jalapeño Poppers
Touchdown Turkey Legs
3 turkey legs
1 bottle (12 ounces) beer (go with something light)
1 bottle (12 ounces) buffalo wing sauce (such as Frank’s)
3 tablespoons minced garlic
2 tablespoon salt
1 tablespoon pepper
Marmalade Glaze
½ cup orange marmalade
¼ cup honey
1 cup barbecue sauce (I prefer Sweet Baby Ray’s)
2 teaspoons garlic salt
1 teaspoon pepper
½ teaspoon hot pepper sauce (such ash Dave’s Gourmet Ultimate Insanity Hot Sauce, for those who like a sweet heat)
½ cup stout (such as Guinness)
¼ cup Stettler cream havarti
Halftime Bacon Beet Bites, recipe follows
Hail Mary Jalapeno Poppers, recipe follows
For the turkey legs: The night before the big game place the legs into a large aluminum tin.
In a large bowl combine the beer, wing sauce, minced garlic, salt and pepper and pour over legs. Turn legs to throughly coat. Cover with aluminum foil and refrigerate.
Heat the grill up to medium high and place the pan still covered with aluminum foil on for 1 hour, 30 minutes and rotate every 15 minutes.
For the glaze: Combine all ingredients in another disposable tin and put over medium high heat. Stir frequently so the mixture thickens but does not burn; it should thicken in about 10-15 minutes. (Sauce can also be made the night before and refrigerated to save on time.)
Remove the legs from the marinade and place directly on the grill to get a good crisp on the skin. Move to indirect heat and brush generously with the marmalade glaze. Cook 10 minutes or so. The internal temperature of the meat should be 175 to 180 degrees. Serve with Halftime Bacon Beet Bites and Hail Mary Jalapeno Poppers.
Serves seven to 10.
Cook’s note: Set aside 1 cup chopped turkey for Poppers.
Jeff Zilch