06 Nov 2020
55 Minutes | easy | Serves 4
Cooking turkey legs is a lot simpler and faster than a whole turkey and they take on a great smoky flavour using the Outback Smoke Box accessory. The sweet-sharp coleslaw makes a fresh, crunchy accompaniment and both make great leftovers sandwiches!
1.
Light two gas burners on the Jupiter Outback BBQ, set the heat to medium and close the lid – you are looking for a temp of 180-200C.
2.
Meanwhile, combine the butter, maple syrup, mustard, paprika and cider vinegar in a small saucepan.
3.
Bring to the boil, stir and let everything bubble until reduced by a third. Cover and set aside. Resist the urge to taste this as it will be very hot!
4.
Rub the turkey legs with a little oil and season well with salt and pepper.
5.
Brown the turkey legs briefly over the hot side of the BBQ to crisp up the skin.
6.
Fill the smoke box with wood chips of your choice and place on the lit side of the grill. Place the turkey legs on the opposite side and close the lid.
7.
Cook for around 45 minutes, brushing regularly with the glaze. Continue until cooked through, or a probe thermometer reads 74C.
8.
While the turkey is cooking, make the coleslaw by combining the cabbage and vinegar with a generous pinch of salt and scrunching with your hands to soften it. Add the remaining ingredients, mix well and set aside.
9.
Serve the glazed turkey legs with plenty of the coleslaw.
With all Outback barbecues, quality is built in. Choose from exceptional charcoal barbecues and stunning firepits or create the ultimate dining experience with a 4 burner or 6 burner barbecue, in eye-catching stainless steel. With Outback it’s so easy to enjoy the outdoors season after season.
With premium barbecues and stunning, summer-and-beyond firepits, Outback has a range that includes some of the world’s most trusted products for the best in outdoor living.
