|4.5 lb | 2 kgs||Granny's turkey drumsticks|
|16 cups | 4 L||water|
|1/4 cup | 60 ml||coarse salt|
|1/4 cup | 60 ml||brown sugar|
|1 cup | 250 ml||onion, diced|
|2 tbsp | 30 ml||garlic, chopped|
|1 tsp | 5 ml||coriander seed|
|1 tsp | 5 ml||cumin|
|1/2 tsp | 2.5 ml||chili flakes|
Combine all brine ingredients and bring to a boil in a large pot. Simmer for 15 minutes, then cool and strain, reserving brine liquid. Place drumsticks in a large container, cover them with brine and store refrigerated for 4 -24 hours. Drain brine from drumsticks and discard liquid.
Preheat barbecue to medium-high and cook drumsticks over indirect heat for 45-60 minutes. A meat thermometer inserted in a drumstick should read 170°F (77°C).
Coat drumsticks in your favourite barbecue sauce or Granny’s Lime-Ginger Barbecue Sauce and continue cooking for 10 minutes, turning them and adding more sauce from time to time.