Turkey legs seasoned with smoky- and sweet-flavored barbecue sauces taste delicious when prepared on the grill. Instead of worrying about the turkey legs sticking to the grill, cook them covered in aluminum foil. Keep the turkey legs moist in the foil by basting the meat on a regular basis with your choice of sauces.
Loosen the skin of the turkey legs. Run your finger beneath the skin to loosen it without tearing it. Rinse each turkey leg with cold water. Pat the turkey legs dry with paper towels.
Preheat the grill to medium. The temperature should read between 325 and 350 degrees Fahrenheit. Prepare the turkey legs with a charcoal or gas grill.
Sear the meat of the turkey legs. To brown the skin and lock in flavor, sear each turkey leg on the grill on direct heat for approximately one-and-a-half minutes on each side.
Baste each turkey leg with a generous amount of barbecue sauce. Make your own or use any commercial brand sold in stores.
Wrap each turkey leg loosely in foil. Avoid tightly covering the drumsticks, since this can prevent heat from circulating properly around the meat.
Cover the grill and cook the turkey legs for approximately one to one-and-a-half hours. Baste them with barbecue sauce every 20 to 30 minutes to keep the drumsticks moist. Check the internal temperature to determine when the meat is cooked thoroughly. The meat thermometer should read 165 degrees Fahrenheit before you remove the turkey legs from the grill.
Reapply barbecue sauce and keep each leg covered with aluminum foil. Allow the turkey legs to rest for 30 to 45 minutes before serving them.
To keep the meat moist, brine the turkey legs before grilling them. Soak the turkey legs overnight in a saltwater solution.