The first thing we’re going to do is we’re going to get our turkey legs on the grill. Put just a little oil, salt and pepper. Season them very liberally because they’re so big and dense.

If you noticed I have charcoal on one side so that’s going to be the hot spot or direct heat. Then beside the grill it has no charcoal on it at all and that’s going to be sort of the indirect heat. So we’re going to start on direct heat to get it nice and crusty and then we’ll move it to a slow fire on the grill and cover it. In this way it’s actually going to act like an oven so you keep all the indirect heat in and it will just slowly cook through.

We’re going to make these nice and crispy on the outside and then we’re looking for that sort of caramelization on the outside. We’re going to make a sherry vinegar and brown sugar glaze to go on top of these. But before we put the glaze on, we’re going to let this cook through. We want to put the glaze on almost in the last couple of minutes because there’s a lot of sugar in it and you know what happens when you put a lot of sugar next to flame. It gets a little crispy. We don’t want that to happen.

I’m going to start with little oil, add some shallots, some fresh garlic and some tomatoes. Let the tomatoes cook down. Put a little brown sugar, sherry vinegar. Hence the brown sugar-sherry vinegar glaze, a little of cayenne for some heat and chicken stock. Basically you just want to let this come to a boil and keep it to a boil and let it reduce down and then puree it and this will be the glaze that goes on top of the turkey legs.

So, we’re going to start up slow and puree it up, season it with a little salt and pepper and here is our glaze. We’re going to glaze the turkey legs that are on the grill over there with this beautiful glaze. This takes in between like 30 and 45 minutes.

So, we’re going to glaze the turkey with that sherry vinegar glaze.