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1
Put the turkey and chicken legs into a large resealable plastic bag.
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2
In a large bowl, combine the tomato paste, olive oil, chicken broth, Worcestershire sauce, applewood rub, apple cider vinegar, onions, and garlic, and whisk them together until blended.
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3
Pour the marinade into the resealable bag over the turkey and chicken legs.
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4
Seal the bag and put it into a large bowl.
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5
Marinate in the refrigerator for at least 1 hour or as long as overnight.
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6
Preheat 1 side of a grill over medium heat.
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7
Remove the turkey and chicken legs from the marinade, shaking off the excess, and set aside.
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8
Put the marinade into a small pot and cook over low heat, until reduced by half.
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9
Grill the chicken legs over direct heat for 5 minutes per side with the lid closed.
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10
After 10 minutes grill them over indirect heat for another 10 to 15 minutes.
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11
Grill the turkey legs for 20 to 25 minutes with the lid closed.
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12
Brush on the reduced marinade every 5 minutes until the legs are cooked through and the internal temperature reaches 175 degrees F. on an instant-read thermometer.
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13
Hold the chicken legs on the coolest part of the grill or in an oven at 200 degrees F while the turkey finishes cooking.
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14
Arrange the chicken and turkey on a serving platter and garnish with fresh parsley.
