Grillled Guadalajara's-Style Turkey Legs
Comments:	Mexicans perfected the 'barbacoa', a grilling feast which became our barbecue. The marinade in this repice is based on a marinade which comes Guadalajara in Mexico, but it is made of low-fat plain yogurt into of the traditional sour cream. This way of cooking twice makes wonders with large tougher turkey pieces such as legs, wings and thighs.
Servings:	4
Ingredients	Preparation
4 approximately 12-ounce [340-g] each turkey legs 1 cup [250 mL] plain low-fat yogurt 2 tablespoons [30 mL] lime juice 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon [5 mL] cumin 1 teaspoon [5 mL] oregano 1 teaspoon [5 mL] salt	Using a small sharp knife, pierce turkey legs almost everywhere. Into a medium bowl, mix together yogurt, lime juice, chopped onion, minced garlic, cumin, oregano and salt. Turn turkey legs into mixture until well coated. Tightly cover bowl; leave to marinate refrigerated for at least 6 hours, or overnight. Remove chiken legs from marinade; reserve marinade separately. Transfer 1 leg at the bottom of a 12-inch [30-cm] square al foil; top turkey leg with 3 tablespoons [45 mL] of marinade. Roll to seal leg into al foil; pinch al foil on all 3 sides to seal. Repeat with remaining turkey legs. Preheat barbecue, close cover and leave charcoals to heat until really hot. You should not be able to hold your hand on top of the fire for more than 1 to 2 seconds. Barbecue wrapped turkey legs over hot barbecue rack 6 inches [15 cm] from hot charcoals lid closed turning often until tender, for 45 to 60 minutes. Unwrap one turley leg to check for doneness; legs are done when meat comes away from bone. Unwrap done turkey legs over a bowl to collect cooking juices. Arrange turkey legs directly onto barbecue rack. Close lid and barbecue turkey legs turning and coating often with reserved cooking juices until the skin is golden on all sides and juices run clear when pierced with the tip of knife, for approximately 15 minutes.