- 10 turkey legs
For the brine:
- 4 quarts cherry cola (approx. 1 ¾ 2-liter bottles)
- ¼ cup Captain Morgan Original Spiced Rum
- 1 cup kosher salt
- 1 cup brown sugar
Bring ingredients to a boil in a large pot and then remove from heat, letting them cool down. Add 10 turkey legs to the brine and let them sit overnight in the refrigerator. Remove the next day and dry before placing in a large roasting pan.
For the rub:
- 2 cups brown sugar
- 1 tablespoon ground allspice
- 1 tablespoon cinnamon
- 1 tablespoon ginger powder
- 1 tablespoon of smoked paprika
- Salt and pepper to taste
Combine ingredients and rub all over the turkey legs. Roast at 400°F for 20 minutes, and then turn down the heat to 300°F and continue roasting for another 15 minutes until done.
While the turkey legs are roasting, combine the ingredients for the glaze in a medium saucepan and heat until warm, reducing down to a syrupy consistency. During the last 10 minutes of cooking, use a brush to cover the legs in glaze.
To serve, toothpick a cherry on top of the turkey legs.
Alternate version: If turkey legs aren’t readily available, replace with chicken leg quarters. Roast 400°F for approximately 45 minutes. When fully cooked, juices will run clear and internal temperature will reach 165°F.