BBQ Turkey Legs

Ingredients:

• 8 turkey drumsticks (about 7 kg total)
• 1/3 cup firmly packed light brown sugar
• 2 tbsp. chili powder
• 2 tbsp mustard powder
• 2 tsp garlic powder
• 1 teaspoon cayenne pepper
• 1.5 tbsp. barbecue sauce
• Vegetable oil to grease the grill grate

Preparation:

1. Make a dry brine the day before cooking.:
   
   Place 2 racks on 2 rimmed baking sheets. In a bowl, combine the sugar, chili powder, mustard powder, garlic powder, cayenne pepper, and 1/2 teaspoon salt. Pat the turkey drumsticks dry. Place 2 drumsticks in a large, shallow bowl and generously coat with the dry brine, working it into every crevice. Transfer to one of the racks on the baking sheet.
2. Sprinkle and rub the remaining drumsticks with the dry brine and transfer them to racks. Sprinkle the drumsticks on the racks with the remaining dry brine. Refrigerate, uncovered, for at least 8 hours, or better yet, 24 hours.
3. Preheat oven to 350°F (175°C). Bake the drumsticks, rotating the baking sheets and rotating the pans halfway through, until golden brown and a meat thermometer inserted into the drumstick registers 205°F (95°C), about 2 hours.
4. Let cool to room temperature. Transfer the drumsticks to large zip-lock bags. The turkey can be cooked ahead of time and refrigerated for up to 24 hours.
5. Preheat a gas or charcoal grill to medium-high heat. If using a charcoal grill, place one chimney of burnt charcoal briquettes on one side of the grill. Place a drip pan on the other side to prevent grease from igniting. Follow the grill manufacturer's instructions for preheating.
6. Brush the grill grate with vegetable oil. Place the drumsticks on the grill (or over indirect heat if using a charcoal grill) and cook, turning and brushing with barbecue sauce every 5 minutes, until the drumsticks are deep amber on the outside and heated through, about 15 minutes.
7. Let cool for 5 minutes, then wrap the exposed bone in foil and serve the legs hot.
   
   Note
   
   If you have small turkey drumsticks, marinate them for a maximum of 6-8 hours.