method
1. Skin the turkey legs and slit them with a sharp knife.
2. Sprinkle with salt, pepper and cayenne pepper.
3. Spread with mustard and leave for 2 hours.
4. Grill for about 20-30 minutes until golden, then top each leg with a cutlet frill.
5. Serve on a bed of lettuce with watercress and sliced tomatoes. Accompany with slices of crusty French bread.
