TURKEY LEGS WITH BARBECUE SAUCE

6 (3/4 to 1 pound) turkey legs
4 to 6 cups water
For the Sauce:
1/4 cup firmly packed brown sugar
1 cup (1 medium) cubed 1/2-inch ripe tomato
1/2 cup (1 medium) chopped onion
1/4 cup country-style Dijon mustard
1/4 cup red wine vinegar j cider vinegar
1/4 cup tomato juice
1 (6 ounce) can tomato paste
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon finely chopped fresh garlic

In Dutch oven combine turkey legs and water. Cover; cook over medium heat, stirring occasionally, until turkey legs are just fork tender (40 to 60 minutes). Drain; pat dry.

Prepare grill placing coals to one side; heat until coals are ash white.

Make aluminum foil drip pan; place opposite coals. Place turkey legs on grill over drip pan. Grill, turning occasionally, until fork tender and heated through (40 to 50 minutes).

Meanwhile, in 2-quart saucepan stir together all sauce ingredients. Cook over low heat, stirring occasionally, until heated through (10 to 15 minutes).

Baste turkey legs with sauce during last 15 minutes.

Serve with remaining warm sauce.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Friends and Family Summer Favorites, Land O Lakes Recipe Collection, Vol. 1 #1, 1992