Smoked Turkey Legs
17:19 - Prep 14:40 / Cook 2:39
Why wait for the Renaissance Festival to get turkey legs fit for a king? We all know yours will be more tender, juicy and flavorful.
- 6 large turkey legs
- handful cherry or apple wood chunks
- 2 cups hot water
- 8 cups cold water
- 1/4 cup sea salt
- 1 tablespoon seasoned meat tenderizer
- 1/4 cup brown sugar
- 4 bay leaves
- 1 tablespoon black peppercorns
- 3 tablespoons brown sugar
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
1. In a large pot, bring the hot water almost to a boil. Add sea salt, brown sugar and seasoned meat tenderizer. Whisk to dissolve. Once dissolved, whisk in all remaining brine ingredients. Let cool for 30 minutes.
2. Immerse turkey legs in the brine and store in the refrigerator for 12 to 16 hours.
3. Preheat your smoker to 275°F.
4. Remove the turkey legs from the brine, rinse under cold water and pat dry with paper towels.
5. Combine all dry ingredients in a bowl and mix with your fingers to break up any lumps. Lightly season the turkey legs on all sides with the seasoning blend.
6. Place the turkey legs in your smoker with 3 to 4 wood chunks on top of the hot coals. Cook until the deepest sections of the turkey legs reach an internal temperature of 165°F, or about 2 1/2 hours.
Hot TipUse an instant read thermometer to determine the internal temperature of the turkey.
7. Remove the turkey legs from your smoker and let rest at room temperature for 15 minutes before serving.
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