© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2.5 lbs turkey drumsticks, 4 drumsticks
For the marinade
2 limes, juiced
3 tbsp oil
2 tbsp honey
1 tbsp mango chutney
2 chipotle peppers in adobo sauce
2 tbsp chipotle adobo sauce
pinch salt and pepper
For the glaze
¼ c barbecue sauce
2 tbsp mango chutney
3-4 splashes chipotle hot sauce, to taste
To prepare marinade, combine lime juice, oil, honey, chipotle peppers, adobo sauce, mango chutney, salt and pepper in blender or small food processor. Process until marinade is completely combined.
Place turkey drumsticks in large sealable bag and pour marinade over them. Press out air and seal bag tightly. Move drumsticks around in bag to distribute marinade and store in the refrigerator for at least 4 hours or overnight.
When ready to grill, take drumsticks out of marinade letting excess marinade drip off. Discard marinade. Prepare to cook drumsticks on grill over indirect medium heat by lighting 2 burners to medium heat, leaving one burner unlit. Place turkey drumsticks on the grill over the unlit burner and grill for 1 - 1 ½ hours, turning drumsticks every 20-30 minutes. Grill time will depend on size of drumsticks.
Prepare glaze by combining barbecue sauce, mango chutney and chipotle hot sauce. Brush onto turkey drumsticks during last 15 minutes of cook time. Cook drumsticks until juices run clear or internal temperature reaches 165 degrees F. Serve warm off the grill.