Turkey Leg and Poultry Seasoning Recipe Gluten-Free

We take our legs seriously at Big Fat Daddy's

In my previous post I talked about how to grill your turkey legs on your barbecue pit or smoker. I received some questions about what types of seasonings to use. I am happy to share two gluten-free recipes we have tried and enjoyed.  In fact you could use these for chicken or poultry of any type.  I have been known to use this on chicken kabobs also. These are two recipes you can make at home that are super tasty!

Note: these are only for unsalted turkey legs-if you are buying presmoked legs they are most likely salted and we suggest omitting the salt out of each recipe if you are using those!

Turkey Day Dry Rub
The first is a dry rub seasoning that you can either sprinkle on your legs the night before or sprinkle on during cooking. This should be enough to sparingly sprinkle onto the shanks of 6 average sized turkey legs.

2 tbsp Sage
1 tsp fine sea salt  (Or you may omit this if paleo diet)
1 tsp fine black pepper
1 tsp dill
1 tsp dry mustard
1 tsp paprika
1/2 tsp garlic powder
***You may wish to omit the garlic powder and sage in exchange for 2 tbsp Bells Powder.

Tip: If you are sprinkling during cooking sprinkle only on the large parts and use half prior to flipping, then sprinkle the other half. We recommend apple wood on an open pit for optimum flavor.

Hickory Brown Sugar Liquid Basting Seasoning

(Covers 4 to 6 legs) This should be mixed and brushed on as soon as legs go on the grill.

1 tbsp Sea Salt
1/4 tsp Paprika
1 tsp Ground Black Pepper
1/4 tsp Dry Mustard
2 tbsp brown sugar
1/4 tsp garlic powder
1/4 cup sweet hickory bbq sauce- we like Sweet Baby Ray's for home use.
1/8 cup water

Tip: Sometimes we make two batches, so we can brush on another batch at 3/4 done.  Make sure if you are doing this that you use a new cup to mix in and a new brush, or thoroughly wash your brush from the first application so as not to cross contaminate.

Optional Method: We have mixed the dry ingredients first and marinated them overnight. Then brushed on the liquid part when 3/4 done.

I hope you'll send me some pictures of you grilling with this so I can post them up. When we sell our legs at fairs we use our special secret dry rub, so make sure to look for us at your county fair.  Read all my gluten-free recipes here.