Devilled Turkey Legs | Grilled Recipe

Turkey legs grilled over coals until the skin goes deep mahogany and the paste caramelises along every cut. Serves 2 | 1 hr with the paste in the cuts | grilled over coals Each leg is cut to the bone in three places and a paste of mustard, cayenne and chutney is worked into the cuts an hour before grilling. Painted on top the paste burns off; buried in the scores it caramelises at the edge of each cut. Devilling is what English cooks used to do with cold roast meat: coat it in mustard and cayenne and put it back over the fire. It was a Boxing Day job as much as anything, which is why turkey turns up in it so often. The leg is the right cut for it. It works hard on the bird, so the meat is dark and coarse and stands up to fierce heat in a way the breast cannot, and the sinews running through a drumstick want a longer cook than a chicken leg would. The chutney is not only sweetening the paste; its sugar is what browns along the cut edges. INGREDIENTS (serves 2) 2 turkey legs 3 tbsp whole grain mustard 1 tsp cayenne 2 tbsp chutney METHOD 1. Cut each leg to the bone in three places. 2. Mix the mustard, cayenne and chutney into a paste. 3. Work the paste into every cut. 4. Rest the legs for 1 hour. 5. Grill over coals and brown the edges. 6. Turn the legs scored-side down until the skin is deep mahogany and the juices run clear. 7. Lift onto a platter and cut open at the bone to check the meat is opaque. Give the paste the full hour in the cuts. That resting time is where the flavour sets. They keep two or three days in the fridge and the meat pulls off the bone cold for sandwiches. Hot off the coals they want bread and something pickled more than they want a vegetable. Subscribe:    / @kitchencatalogtv   More recipes:    / @kitchencatalogtv   #DevilledTurkeyLegs #British #KitchenCatalog #Grilled