Eating meat. That was cooked over fire. Right off of the bone. With your hands. Does it get anymore caveman than that? And as keen as your are to grab a huge turkey leg from the grill and get those primal flashbacks, it’s going to take some time to get there. Between the brine preparation and the long cooking time, this recipe is better used for a special weekend meal than for your standard dinners.
Honey Lime Turkey Legs
- 4 cups Water
- 1/2 cup Sea salt
- 2 tbs Raw honey
- 1/2 tbs Italian seasonings
- 1 tsp Black pepper
- 4 Turkey legs (large)
- 2 tbs olive oil
- 1/3 cup Lime juice (fresh squeezed)
- 1 tbs Raw honey
- 1/4 tsp Red pepper flakes
- 1/2 Shallot (finely minced)
- 2 cloves garlic (finely minced)
- 1/2 tsp Black pepper
- Additional olive oil (for grill)
Place all brine ingredients into a saucepan. Heat on medium-high and stir frequently until all ingredients are well-combined and mixture is reaching a low boil. Remove from heat and continue to stir occasionally until cooled to room temperature.
Place turkey legs in a large re-sealable freezer bag. Use more than one bag if needed.
Pour the brine over the turkey legs, seal the bag, and refrigerate for up to 24 hours (I’d go no less than twelve). Every few hours, move the bag around to make sure the brine soaks in as evenly as possible.
Heat the olive oil over medium heat in a saucepan.
Add the pepper flakes, garlic, and shallots, and sauté until shallots are soft.
Add the lime juice, honey, and black pepper, and stir often until well-combined. Set mixture aside.
Fire up your outside grill to a high heat. Lightly oil the grill with additional olive oil.
Place brine-soaked turkey legs on grill. Brush with the lime honey mixture and cook for ten to twelve minutes with lid closed before turning.
Turn the turkey legs and brush with lime honey mixture again. Continue to cook and brush with the lime honey mixture about every ten minutes until the legs are done (about thirty to forty minutes).
Once grilling is complete, allow turkey legs to rest for about fifteen minutes before serving. Get ready to get your hands dirty and enjoy!
Photo credit: Bart Everson
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