Ingredients

• 10 turkey legs

For the brine:

• 4 quarts cherry cola (approx. 1 ¾ 2-liter bottles)
• ¼ cup Captain Morgan Original Spiced Rum
•  1 cup kosher salt
• 1 cup brown sugar

Bring the ingredients to a boil in a large pot and then remove them from heat, letting them cool down. Add 10 turkey legs to the brine, which features a unique blend of cherry cola and Captain Morgan Original Spiced Rum, and let them sit overnight in the refrigerator. Remove them the next day and dry them before placing them in a large roasting pan.

For the rub:

• 2 cups brown sugar
• 1 tablespoon ground allspice
• 1 tablespoon cinnamon
• 1 tablespoon ginger powder
• 1 tablespoon of smoked paprika
• Salt and pepper to taste

Directions

Combine ingredients and rub all over the turkey legs. Roast at 400°F for 20 minutes, and then turn down the heat to 300°F and continue roasting for another 15 minutes until done.

While the turkey legs are roasting, we prepare the final touch-a delicious glaze. Combine the ingredients in a medium saucepan and heat until warm, reducing down to a syrupy consistency. During the last 10 minutes of cooking, use a brush to cover the legs in this flavorful glaze, adding the perfect finishing touch to your dish.

To serve, toothpick a cherry on top of the turkey legs.

Alternate version: If turkey legs aren’t readily available, replace with chicken leg quarters. Roast 400°F for approximately 45 minutes. When fully cooked, juices will run apparent, and the internal temperature will reach 165°F.