Put the turkey and chicken legs into a large resealable plastic bag.
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. Pour the marinade into the resealable bag over the turkey and chicken legs. Seal the bag and put it into a large bowl. Marinate in the refrigerator for at least 1 hour or as long as overnight.
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Preheat 1 side of a grill over medium heat. Remove the turkey and chicken legs from the marinade, shaking off the excess, and set aside.
Put the marinade into a small pot and cook over low heat, until reduced by half.
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