Spectacular Smoked Turkey Legs


When we are brining, we are simply adding flavor by soaking the meat in the brine mix.  It also helps "seal" the meat so the juices stay and don't drip away.


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Spectacular Smoked Turkey Legs

Better than those at the state fair

Brining is quite easy and you are seasoning the meat all the same time.  Now a brine can contain anything you want to use to add additional flavors.  The main thing you need to remember is to rinse the meat very well after brining since it will be unacceptably salty if you don't!

   6 fresh turkey legs

  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons red pepper flakes
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons Tabasco hot sauce
  • 1 tablespoon poultry seasoning
  • olive oil
  • extra Cajun seasoning

First, bring your water to near boiling and add the dry ingredients, stirring until sugar dissolves. Turn off the heat and allow to cool.  Place in the refrigerator to all the brine to really cool down.  Once cooled to about 40°, submerge the turkey legs in the brine, cover and refrigerate 9 to 12 hours..  If you can, stir up the brine around the turkey legs occasionally.

Remove turkey legs from brine and rinse thoroughly with cold water.  Carefully pat dry the turkey legs. You may then discard brine as it will not be used any further.

Prepare your fire in a smoker. If you are using a gas grill, turn on a burner on only one side of the grill.  Let your smoker/grill come up to about 250°. Place about 2 cups soaked wood chips in a smoker box or in aluminum foil and place near the hear source.

When you have the pit going, place the turkey legs on the cooking grates that are NOT directly over the heat.  We want to cook this "low and slow". Close the smoke/grill lid and cook for about 4 hours.

Use your meat thermometer to know when it is done - about 165° in the deepest part of the breast.  Remove from the pit and let sit at least 15 minutes before carving.





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