Texas Grilled Turkey Leg Plate
Texas state fair tradition reading a whole turkey leg dry-rubbed in smoked paprika, brown sugar, and garlic then grilled hard for crisp blistered skin, plated with potato salad and corn on the cob for the Lone Star State weekend fairground grill plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat turkey legs dry. Halve potatoes if larger than golf ball. Shuck corn. Finely dice celery and red onion. Pick and chop parsley. Mix smoked paprika, sweet paprika, brown sugar, garlic powder, onion powder, cumin, cayenne, 1 tsp sea salt, and black pepper. Coat turkey legs with 2 tbsp oil, press rub in, rest 10 minutes.
Boil
Bring potatoes to boil in salted water over high heat 5 minutes. Add eggs, drop to medium 12 minutes until potatoes are fork-tender and eggs are hard-cooked. Transfer eggs to ice water, drain potatoes.
Grill
Heat grill pan over medium-low 4 minutes. Lay turkey legs undisturbed 12 minutes per side, then turn every 8 minutes for 24 minutes more (48 minutes total) until internal temp reads 175F and skin blisters deep mahogany.
Char
While turkey rests on a board loosely covered with foil for 8 minutes, brush corn with butter and 0.5 tsp salt. Lay corn on grill pan over medium-high, roll every 90 seconds for 6 minutes until kernels char.
Build
Peel and chop hard-cooked eggs. Halve potatoes. Toss with celery, red onion, mayonnaise, Dijon, apple cider vinegar, half the parsley, 0.5 tsp salt, and eggs for potato salad.
Rest and plate
Set turkey legs on plates with potato salad alongside, lay grilled corn on rim, scatter remaining parsley across, brush turkey skin with pan drippings.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.