Ingredients
- 4 turkey legs
- 4 chicken legs
- 1 (6-ounce) can tomato paste
- 1/4 cup olive oil
- 1 1/2 cups chicken broth
- 1/4 cup Worcestershire sauce
- 2 tablespoons applewood rub (recommended: McCormick)
- 1 tablespoon apple cider vinegar
- 1 cup frozen chopped onions, thawed
- 1 tablespoon chopped garlic
- 1 bunch fresh parsley, leaves picked, for garnish
Directions
Put the turkey and chicken legs into a large resealable plastic bag.
In a large bowl, combine the tomato paste, olive oil, chicken broth, Worcestershire sauce, applewood rub, apple cider vinegar, onions, and garlic, and whisk them together until blended. Pour the marinade into the resealable bag over the turkey and chicken legs. Seal the bag and put it into a large bowl. Marinate in the refrigerator for at least 1 hour or as long as overnight.
Preheat 1 side of a grill over medium heat. Remove the turkey and chicken legs from the marinade, shaking off the excess, and set aside.
Put the marinade into a small pot and cook over low heat, until reduced by half.
Grill the chicken legs over direct heat for 5 minutes per side with the lid closed. After 10 minutes grill them over indirect heat for another 10 to 15 minutes. Grill the turkey legs for 20 to 25 minutes with the lid closed. Brush on the reduced marinade every 5 minutes until the legs are cooked through and the internal temperature reaches 175 degrees F. on an instant-read thermometer. Hold the chicken legs on the coolest part of the grill or in an oven at 200 degrees F while the turkey finishes cooking.
Arrange the chicken and turkey on a serving platter and garnish with fresh parsley
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By gwendelynann
Oklahoma
on March 22, 2011
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Yummy!!!! Reminds me of the Turkey Legs we had in South Texas at a Festival. Very tender and not to spicy. Just right.
By SaintPhlip
Canterbury, CT
on March 04, 2011
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Food Network used to have some competent cooks and chefs on it. Emeril, for example, earned at least a C- for his Medieval efforts. However, since the ascendancy of Bobby Flay, and the demise of Emeril and Mario. the quality of the culinary efforts has seriously declined.
This recipe, for example, is named something that has absolutely nothing to do with it.
I have no doubt it's reasonably tasty, but what on earth is vaguely Medieval about turkey legs, tomatoes, and for that matter, marinades (as we use them and plastic bags?
Perhaps in the future the purported cook might actually research a topic before using her imagination to produce a recipe?
By Liutgard
Pacific Northwet
on February 28, 2011
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I'm confused. The recipe looks like it might be tasty, but I've worked with a great number of actual medieval recipes, and none of them have tomato in them. And turkeys are not available in Europe until well into the Renaissance, being as how they're a New World bird. Is there a reason why this recipe is called 'medieval'? Because well, it isn't.
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