Blueberry Balsamic BBQ Turkey Legs

At Thanksgiving, someone usually calls dibs on a drumstick before dinner even starts. Blueberry Balsamic BBQ Turkey Legs give those dark-meat fans a platter of their own. The deep-purple glaze looks right at home beside cranberry sauce and roasted squash, while its sweet-tart bite adds something fresh to a plate full of familiar favorites.

Blueberries give the barbecue sauce its fruity character, and balsamic vinegar brings enough tang to balance the richness of the meat. Maple syrup rounds out that sharp edge, with a little pepper heat lingering at the end. Over the fire, the glaze turns glossy and clings to every curve of the drumsticks, so each bite gets a bit of that sweet, savory finish.

Individual portions make this an easy centerpiece for a smaller gathering. A platter of drumsticks goes straight to the table, freeing up room that a carving board would take. Meanwhile, cooking the main course outside leaves the oven available for dressing or pie. On a crisp afternoon, pull up a couple of chairs near the grill and catch up with whoever wanders out to see what smells so good.

At American Made Grills, we believe the best grills made in the USA pair careful craftsmanship with the control you want when cooking for guests. We handcraft ours on Long Island, New York, for everything from a weeknight dinner to a full holiday spread.

Serve these drumsticks with the sides your family looks forward to all year. They’ll fit right in, even if everyone’s used to arguing over just two.

Serves 4

Blueberry Balsamic BBQ Turkey Legs Ingredients

• 4 turkey legs, about 1-1¼ pounds each
• 2 cups blueberries
• 2/3 cup balsamic vinegar
• 1/2 cup maple syrup
• 3 cloves garlic, smashed
• 1/4 cup minced shallots
• 1 1/2 tablespoons molasses
• pinch red pepper flakes
• sea salt, to taste
• freshly ground black pepper, to taste

Blueberry Balsamic BBQ Turkey Legs Directions

1. Place the blueberries, balsamic vinegar, and maple syrup in a small saucepan. Bring to a boil, then reduce heat and simmer until the blueberries break down. Stir occasionally while cooking for about 10-15 minutes.
2. Add the garlic, shallots, and red pepper flakes; stir and continue cooking for 5-7 more minutes.
3. Use an immersion blender (or pour into a regular blender) to blend the ingredients in the pot until you reach the desired consistency (I prefer a smoother BBQ sauce because it's easier to coat the meat with).
4. Return the pot to the heat, add molasses, and season with salt and pepper to taste. Stir and let simmer over low heat for another 15 minutes. Remove from heat and set aside; BBQ sauce will thicken as it cools.
5. Preheat grill. Rinse and pat dry turkey legs. Season with salt and pepper.
6. Place turkey legs on the grill once hot. Coat with BBQ sauce as the legs cook, flipping and coating a few times during the process. Cook until the legs reach an internal temperature of 175 degrees F.
7. Serve with additional BBQ sauce.

Taken from runningtothekitchen.com