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.