Grilled Butterflied Turkey Legs
- 2 turkey legs
- 1 tsp kosher salt
- 1 tsp lemon pepper
- 1 tsp smoked paprika
- cooking spray
- 4 tbsp salted butter
- 1/2 lemon (juice and zest)
- 1 tsp garlic (minced)
Place the leg flat on the cutting board with the knuckle facing up. Run a boning knife along each side of the bone and press the meat down. Don’t cut all the way through.
Feel around the meat looking for the hard tendons. Pull them out with your fingers and the knife. There will be several in each leg. Discard the tendons.
Sprinkle the salt, lemon pepper and smoked paprika on both sides of the legs. Let them rest at room temperature while you heat the grill.
Heat the Grill:
Whether you’re using a gas, pellet or charcoal grill, heat it to 400°F degrees with a direct heat zone.
Spray the turkey legs with cooking spray and place them on the grill skin side down. Flip them every 5 minutes for 35 minutes.
While the legs are cooking, place a saucepot on the grill. Add the butter, juice and zest from half a lemon and the garlic. Let that melt together.
After the legs have been cooking for 20 minutes, baste them with the lemon butter and continue cooking for 15 minutes, basting every 5 minutes as you flip them.
Once the turkey legs reach an internal temperature of 170°F – 175°F degrees, remove them from the grill and let them rest for 5 minutes before serving.
Note from the author:
“Grilled butterflied turkey legs with lemon butter sauce – crispy, buttery, handheld meat on a stick. Who doesn’t love that? The best way to serve these is on a platter where everyone can just reach for one and dig in.” – Christie Vanover, Girls Can Grill