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Spicy Maple Butterflied Turkey Legs

With Maple Citrus Butter

Cook Time 20 Minutes

Serves 2

For the maple citrus butter

  • 1 stick (4 ounces) salted butter, at room temperature
  • 2 tablespoons maple syrup
  • 2 tablespoons maple sugar
  • 2 tablespoons orange zest

Get things started by butterflying the turkey legs first. Working one leg at a time, set the leg on the board with the cut part of the knuckle facing up. Use a sharp boning knife to cut through the skin and flesh along the bone. Use the tip of the knife to cut the flesh away from the bone on both sides. You may see or feel some tendons around the bones, use your fingers and the knife to pry these out. Repeat with the other leg.

 

Season the legs with the Maple Chili Juicy Bird Brine Blend on all sides, getting under the skin. Place the legs skin side up on a sheet pan and chill, uncovered, overnight.

 

Make the maple citrus butter by smashing together the butter, maple syrup and maple sugar, along with with the orange zest. Chill overnight for max flavor.

 

When you’re ready to cook your legs, heat your grill to 400 degrees or medium high heat. Grill the legs for 35 to 45 minutes. turning every 5 to 8 minutes until they reach an internal temp of 175 degrees F. Remove from the heat and brush them with the maple citrus butter.
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Spicy Maple Butterflied Turkey Legs With Maple Citrus Butter

Author Mark & Fey
Print Pin
Keyword Poultry, Spiceology, Turkey, Turkey Legs
Cook Time 20 minutes
Servings 2

Ingredients

  • 2 large turkey legs
  • 2 tablespoons Maple Chili Juicy Bird Brine Blend our blend from Spiceology

For the maple citrus butter

  • 1 stick 4 ounces salted butter, at room temperature
  • 2 tablespoons maple syrup
  • 2 tablespoons maple sugar
  • 2 tablespoons orange zest

Instructions

  • Get things started by butterflying the turkey legs first. Working one leg at a time, set the leg on the board with the cut part of the knuckle facing up. Use a sharp boning knife to cut through the skin and flesh along the bone. Use the tip of the knife to cut the flesh away from the bone on both sides. You may see or feel some tendons around the bones, use your fingers and the knife to pry these out. Repeat with the other leg.
  • Season the legs with the Maple Chili Juicy Bird Brine Blend on all sides, getting under the skin. Place the legs skin side up on a sheet pan and chill, uncovered, overnight.
  • Make the maple citrus butter by smashing together the butter, maple syrup and maple sugar, along with with the orange zest. Chill overnight for max flavor.
  • When you’re ready to cook your legs, heat your grill to 400 degrees or medium high heat. Grill the legs for 35 to 45 minutes. turning every 5 to 8 minutes until they reach an internal temp of 175 degrees F. Remove from the heat and brush them with the maple citrus butter.

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Cheesy Loaded Smashed Potatoes

With Maple Citrus Butter

Cook Time 20 Minutes

Serves 2

For the maple citrus butter

  • 1 stick (4 ounces) salted butter, at room temperature
  • 2 tablespoons maple syrup
  • 2 tablespoons maple sugar
  • 2 tablespoons orange zest

Get things started by butterflying the turkey legs first. Working one leg at a time, set the leg on the board with the cut part of the knuckle facing up. Use a sharp boning knife to cut through the skin and flesh along the bone. Use the tip of the knife to cut the flesh away from the bone on both sides. You may see or feel some tendons around the bones, use your fingers and the knife to pry these out. Repeat with the other leg.

 

Season the legs with the Maple Chili Juicy Bird Brine Blend on all sides, getting under the skin. Place the legs skin side up on a sheet pan and chill, uncovered, overnight.

 

Make the maple citrus butter by smashing together the butter, maple syrup and maple sugar, along with with the orange zest. Chill overnight for max flavor.

 

When you’re ready to cook your legs, heat your grill to 400 degrees or medium high heat. Grill the legs for 35 to 45 minutes. turning every 5 to 8 minutes until they reach an internal temp of 175 degrees F. Remove from the heat and brush them with the maple citrus butter.
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Posted by KfnqDuxw | 5 months ago Reply

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Cheesy Loaded Smashed Potatoes

Cheesy Loaded Smashed Potatoes

Author Mark & Fey
Print Pin
Course Appetizer, Side Dish
Keyword potatoes, Salt Pepper + Sour Cream Onion, Spiceology
Cook Time 30 minutes
Servings 2

Ingredients

  • 1 pound medium sized yukon gold potatoes
  • 2 tablespoons olive oil
  • Kosher salt for seasoning
  • 4 slices thick cut bacon
  • 1 tablespoon Salt and Pepper + Sour Cream and Onion our spice blend with Spiceology
  • 1 cup shredded sharp cheddar cheese.
  • 1/2 cup sour cream
  • 1 bunch green onions chopped

Instructions

  • Heat your grill for medium-high heat cooking, about 400 degrees F. Cook the bacon on a sheet pan lined with foil until crisped, about 15 minutes. Remove from the heat to cool so you can chop them.
  • Toss the potatoes with the olive oil and season generously with kosher salt. Cook the potatoes in a cast iron skillet on the grill until fork tender and browned, about 20 minutes. Turn the potatoes once, about half way through the cook.
  • When the potatoes are done, remove them from the heat to cool slightly. Chop the bacon, then use a mallet or heavy bottomed glass to smash the potatoes. Return the potatoes to the skillet and season with the Salt and Pepper + Sour Cream and Onion seasoning. Top with the cheddar cheese and bacon and return to the oven until the potatoes are crisp and the cheddar cheese is melted.
  • Top the potatoes with more sour cream and the chopped onion and let them cool for a second before you dig in.
play video

Lemon Thyme Whole Roasted Chicken

With Maple Citrus Butter

Cook Time 20 Minutes

Serves 2

For the maple citrus butter

  • 1 stick (4 ounces) salted butter, at room temperature
  • 2 tablespoons maple syrup
  • 2 tablespoons maple sugar
  • 2 tablespoons orange zest

Get things started by butterflying the turkey legs first. Working one leg at a time, set the leg on the board with the cut part of the knuckle facing up. Use a sharp boning knife to cut through the skin and flesh along the bone. Use the tip of the knife to cut the flesh away from the bone on both sides. You may see or feel some tendons around the bones, use your fingers and the knife to pry these out. Repeat with the other leg.

 

Season the legs with the Maple Chili Juicy Bird Brine Blend on all sides, getting under the skin. Place the legs skin side up on a sheet pan and chill, uncovered, overnight.

 

Make the maple citrus butter by smashing together the butter, maple syrup and maple sugar, along with with the orange zest. Chill overnight for max flavor.

 

When you’re ready to cook your legs, heat your grill to 400 degrees or medium high heat. Grill the legs for 35 to 45 minutes. turning every 5 to 8 minutes until they reach an internal temp of 175 degrees F. Remove from the heat and brush them with the maple citrus butter.
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Comments:

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Lemon Thyme Whole Roasted Chicken

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep
Keyword Chicken, Poultry, Spiceology
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 to 5 pound broiler/fryer chicken, air chilled
  • 8 to 12 teaspoons Lemon Thyme Juicy Bird Brine Blend our brine blend with Spiceology
  • 2 large lemons halved
  • 1 punch fresh parsley for garnishing

Instructions

  • At least a day before roasting, remove the neck from the chicken and pat dry with paper towels. Season inside and out with Lemon Thyme Juicy Bird Brine Blend. Refrigerate uncovered for at least 24 hours. Use butchers twine to tie the chicken’s drumsticks together.
  • Heat a gas or charcoal grill for medium indirect heat (about 375 degrees F). Roast the chicken for 45 minutes to 1 hour or until the chicken reaches about 160 degrees F. Rest the bird for 10 to 15 minutes or until it reaches 165 degrees F. While the chicken roasts, char the lemons over direct heat for 3 to 5 minutes.
  • Serve the chicken with the lemons for squeezing.

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