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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.