• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
Protein:
Fat:
Carbohydrates:

Credit
Recipe courtesy of Chef Jason Wortzman Copyright © 2012 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved

Serves: 6
Prep Time: 20 hrs
Cook Time: 60 mins
  1. Combine all brine ingredients and bring to a boil in a large pot. Simmer for 15 minutes, then cool and strain, reserving brine liquid.
  2. Place drumsticks in a large container, cover them with brine and store refrigerated for 4-24 hours.Drain brine from drumsticks and discard liquid.
  3. Preheat barbecue to medium-high and cook drumsticks over indirect heat for 45-60 minutes. A meat thermometer inserted in a drumstick should read 170°F (77°C).
  4. Coat drumsticks in your favourite barbecue sauce or Granny’s Lime-Ginger Barbecue Sauce and continue cooking for 10 minutes, turning them and adding more sauce from time to time.

Lime-Ginger Barbecue Sauce

Directions:
  1. Simmer vinegar, water, cloves, pepper, chilies, and ginger in a saucepan until reduced by half, then strain reserving the liquid only.
  2. Sauté onion & garlic in olive oil until golden brown then add tomatoes and cook for 2 additional minutes.
  3. Add reserved cider vinegar liquid, brown sugar, molasses, salt and lime juice and simmer for 10 minutes.  Puree in a blender; if sauce is too thick add water.
  4. Serve over Grilled Turkey Drumstick or other grilled turkey parts.
 

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