• 1 Gallon water

• 1/2 Cup sugar

• 2 bay leaves

• 2 Sprig thyme

• 5 peppercorns

• 1/2 Cup kosher salt

• 4 turkey legs

• 4 Tablespoon olive oil

• 1/2 Cup Garlic Powder and Kosher Salt Mix

• 2 Tablespoon rosemary, chopped

• 1/4 Cup bourbon

• 1/4 Cup maple syrup

• 4 Tablespoon Butter, browned

Steps

1

Combine the brine ingredients and bring to a boil over high heat. Mix throughly until the sugar and salt are dissolved. Let brine cool.

2

Add the turkey legs and let brine overnight or for at least four hours. Remove turkey legs from the brine, rinse and pat dry.

3

When ready to cook, start the Z Grill, set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

4

Rub the drumsticks with the garlic-salt mixture, then with a tablespoon each of olive oil, and lay them directly on the grill grate. Smoke for 2 hours.

5

Add the chopped rosemary and stir for a minute before adding the bourbon and maple syrup. Stir the mixture on low until it’s reduced by half and is syrupy (this should take approximately 5-6 minutes).

6

When the turkey drumsticks have finished smoking, remove them from the grill and turn the grill temperature up to High.

7

When grill reaches temperature, add the drumsticks back to Z Grill and cook, basting occasionally with the brown butter glaze, until deeply caramelized and the legs have reached an internal temp of 165 degrees F.

8

Remove, drizzle with a little more of the glaze, and serve with the chopped herbs, a pinch of chiles and lemon wedge. Enjoy!