Page 220 - Turkey Book from Meathead

few minutes, lid up. Big Tom legs take 1.5 to 2 hours. Wings, 1 to 1.5 hours.
These drums are a huge hit if you give them a light coat of Kansas City style red barbecue sauce.
Makes. 4 drumsticks
Takes. About 30 minutes to dry brine, 1.5 to 2 hours to cook
4 large turkey drumsticks, about 1 pound each
2 teaspoons Morton Coarse Kosher Salt
4 teaspoons of Poultry Seasoning or Rub (see above) About 1⁄2 cup Huli Huli Sauce or KC-style BBQ sauce.
About the salt. If you use Meathead’s Poultry Rub, skip the salt.
1| Dry brine. Lay the drumsticks out on a plate, sprinkle both sides with the salt, and let them sit in the fridge for at least 30 minutes to dry brine. If you prefer, you can wet brine. Then sprinkle with one of the rubs above.
2| Fire up. Prepare the grill for 2-zone cooking and shoot for 325°F in the indirect zone. Place the drumsticks on the indirect side and just let them roast there. If you want, throw some wood on the fire and make some smoke. Or, fire your smoker up to 325°F.
3| Cook. When the meat close to but not touching the bones, hits 155°F, move the drumsticks to the direct heat side and lift the lid. Brown both sides, turning frequently, and get the skin crispy.