Home -
Recipes - Butcher
Charts -The Wood - Que
Tips -
BBQ Lingo
Smokers -
Pitmasters - BBQ
Nation - Leftovers - About Us
Want to bring a touch of the
Fair to your next cookout? Well you don't have to wait
for the Fair to come to town. These smoked turkey legs are
easy and delicious.
Ingredients:
2-8 Turkey Legs
Brine:
2 quarts water
1 cup Brown Sugar
½ cup White Sugar
4 TBS. Sea Salt
Rub:
Honey
Sea Salt
Black Pepper
Recommended wood:
Apple
Instructions:
In a large microwavable bowl combine all the
ingredients for the brine and mix well. Heat the
brine in a microwave until hot. Mix and repeat until all
ingredients are well dissolved.
Place the brine in the refrigerator to speed cooling.
The
brine should be at least room temperature, around 40
degrees is better.
Place the turkey legs into gallon zip bags or a
large plastic container with a lid. (You can fit 4 legs
in one gallon zip bag).
Pour enough brine solution in the bag to cover the
legs well.
Remove as much air as possible and refrigerate
overnight (at least 6 hours.)
Remove the legs from the brine and drain over a
cooling rack.
Pat the excess moisture off with paper towels to speed
the process.
Coat the legs
well with honey.
Sprinkle lightly with salt and pepper on the skin and
under the skin.
Smoking:
Preheat the smoker to 275⁰.
Place the legs direct on the smoker rack or prepare a pan
with a rack inside.
Spritz or lightly baste the legs with apple juice
every hour.
Cook until the internal temperature reaches 165⁰.
(About 3 to 4 hours but start checking the temperature at 2
hours.)
Remove the legs from the smoker and let rest for 5-10
minutes before serving.
Note:
Turkey legs should be
eaten while still hot. They will dry out and become tough in
short time.