There is nothing more all American than a parade and a county fair. I am lucky to live in a small town that has a wonderful 4rh of July parade which leads everyone into the opening of the annual county fair. Elephant Ears, Corn on a Stick, Corn Dogs and humongous Turkey Legs are all standard fare for hungry leave the diet home fair goers.
*Pic is stock —dymnyno
For the Rub:
1 tablespoon fennel seed, toasted and finely ground
1 tablespoon star anise, finely ground
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon red pepper flakes, ground
1 teaspoon salt
Turkey Leg Grill Sauce
1 cup minced onion
1 tablespoon minced fresh ginger
3/4 cup apple cider vinegar
1 cup tomato sauce
1 cup brown sugar
1/2 cup pomegranite molasses
1/2 cup dark mushroom soy sauce (Pearl River Bridge is my favorite)
6 TURKEY LEGS
In This Recipe
Mix all the spices and rub liberally over the turkey legs. Tent the legs with tinfoil and roast the legs in a 350 degree oven for about an hour or until the internal temperature is 165 degrees. Remove from oven.
Put all the sauce ingredients into a blender and pulse until liquified. The last ingredient, the mushroom sauce will make the sauce very dark. It gives the sauce a great umami flavor.
Fire up a grill or BBQ until very hot. Place the Legs on the grill and paint with the Grill Sauce. Grill for about 5 minutes on each side and paint with more Grill Sauce. Grill until the skin is caramelized and very browned , but not blackened
***Note: While developing this recipe I used chicken legs. Then I used turkey for the final edit. The chicken legs turned out great, too.