Every year in the fall, countless numbers of Wiccans and Pagans attend Renaissance Festivals and Faires across the world. It's a great way to get that old-world feeling, and get in touch with days gone by, although with better hygiene and plumbing improvements. Along with the bountiful blessings of Lady Visa and Master Card, one of the high points of any Renaissance Festival is the food. If you're a fan of Renaissance Festival cuisine, you'll really enjoy this. The smoked turkey leg is a staple of most Ren Faires, so why not take the time to whip a few together for your Mabon celebration?
Cook Time: 30 minutes
Total Time: 30 minutes
- A turkey leg for each person you're feeding
- Salt & pepper
- Olive oil
- 4 quarts of water
- 1/2 C kosher salt or sea salt
- 1/4 cup brown sugar
- **Basting Sauce**
- Your favorite barbeque sauce
- Red wine vinegar
Combine the water, kosher salt and sugar and mix well. Place the turkey drumsticks in the brine so they're completely covered -- if you're making a lot of turkey legs, you may need to double the amount of brine.
Refrigerate your turkey legs, in the brine solution, over night. Remove from the fridge about an hour before cooking, so they can reach room temperature.
When you're ready to cook, remove the turkey legs from the brine and pat them dry. Brush each turkey leg lightly with olive oil and sprinkle with salt and pepper. Preheat your grill.
Combine the honey, barbeque sauce and red wine vinegar to taste. Some people like sweeter, so if that's you, use more honey. If you like your sauce tangier, use more vinegar.
Place the turkey legs on the grill over low heat. Brush them with the sauce periodically, and turn them so they can grill evenly all over. Keep the lid closed as much as possible.
Keep grilling the turkey legs for about 30 minutes, turning and basting them occasionally, until done. When finished, remove them from the grill and wrap them in aluminum foil for about fifteen minutes to finish cooking. Enjoy your turkey legs with a big drumstick in one hand, and a tankard of ale in the other!