½ tsp (2.5 ml) dried red chili flakes or more if more heat is desired
¼ cup (60 ml) fresh ginger, chopped
1 tbsp (15 ml) olive oil
1 cup (250 ml) diced onion
1 tbsp (15 ml) garlic, chopped
1-796 mL can whole tomatoes, seeds and juice discarded
½ cup (125 ml) dark brown sugar
1 tbsp (15 ml) fancy molasses
1 tsp (5 ml) sea salt
3 tbsp (45 ml) lime juice
Directions
Combine all brine ingredients and bring to a boil in a large pot. Simmer for 15 minutes, then cool and strain, reserving brine liquid.
Place drumsticks in a large container, cover them with brine and store refrigerated for 4-24 hours.Drain brine from drumsticks and discard liquid.
Preheat barbecue to medium-high and cook drumsticks over indirect heat for 45-60 minutes. A meat thermometer inserted in a drumstick should read 170°F (77°C).
Coat drumsticks in your favourite barbecue sauce or Granny’s Lime-Ginger Barbecue Sauce and continue cooking for 10 minutes, turning them and adding more sauce from time to time.
Lime-Ginger Barbecue Sauce
Directions:
Simmer vinegar, water, cloves, pepper, chilies, and ginger in a saucepan until reduced by half, then strain reserving the liquid only.
Sauté onion & garlic in olive oil until golden brown then add tomatoes and cook for 2 additional minutes.
Add reserved cider vinegar liquid, brown sugar, molasses, salt and lime juice and simmer for 10 minutes. Puree in a blender; if sauce is too thick add water.
Serve over Grilled Turkey Drumstick or other grilled turkey parts.
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