TO MAKE THE SAUCE: In a small saucepan whisk together the sauce ingredients. Bring to a boil, reduce heat to medium-low, and simmer until the apples are fully cooked and the sauce is thickened, about 20 minutes. Discard the cinnamon stick. Allow to cool for 5 minutes, then pour into a food processor and purée. Divide the sauce into two bowls.
TO MAKE THE RUB: In a bowl combine the rub ingredients.
Rinse the turkey drumsticks under cold water and pat dry with paper towels. Coat with the rub mixture and allow to stand at room temperature for 20 minutes before grilling. Lightly brush or spray with vegetable oil.
Follow the grill's instructions for using wood chunks. Grill the turkey over Indirect Medium heat until the internal temperature reaches 180°F in the thickest part of the meat, about 1 hour, basting occasionally from one bowl of the baste.
Remove the turkey legs from the grill. Discard any remaining baste. Serve the turkey legs warm or at room temperature with the reserved sauce.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Hickory-Smoked Turkey Legs recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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