If you’ve been to Disney, other theme parks and fairs, you know about smoked turkey legs. They’re also great out in the back yard. They’re easy to make on any smoker.
6 turkey legs
7 ounces of poultry rub
For the Brine:
1 gallon water
¼ cup coarse salt
½ cup maple syrup or ¼ cup brown sugar
1 cup red wine or 4 oz. dark rum
4 bay leaves
1 tablespoon onion powder
2 tablespoons minced garlic
4 sprigs of fresh rosemary
1 teaspoon thyme
1 teaspoon sage, fresh is best
1 teaspoon allspice, whole
½ teaspoon ground cloves
1 tablespoon mixed peppercorns
Brine the turkey legs overnight. Use a large pot and heat 2 cups of water until almost boiling. Then add the salt, brown sugar (or maple syrup). Stir it until it’s dissolved and then stir in the rum, all the spices and the rest of the water, that you’ve kept cold
When the water is cool. (Never put the meat in warm brine.) Place turkey legs in the brine and store in the refrigerator for 10 hours.
Take turkey legs out of the brine mix and quickly rinse them under cold water. Then dry them well with paper towel.
Preheat the smoker for 325°F with cherry and hickory mix.
Season the turkey legs with the poultry rub and place them in the smoker.
Smoke them for about 3 ½ hours. They’re done when the internal temperature reaches 165°F. Best to use an instant read thermometer. After 2 ½ hours, check the temperature in the leg, but not on top of the bone.
Take the turkey legs out and let them rest for at least 10 minutes.
Here’s a tip from my experience: Brine 3 or 4 turkey legs in a couple of one-gallon zip-lock bags. That will be easier to fit in the fridge that a big container. Keep a bowl under the bags in case there’s a leak.
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One of the most recognizable Grilling and Kitchen TV Pitchmen in the World, Marc Gill is going unplugged and at home, doing what he loves most Barbecuing, Smoking, Grilling, Braising, Su Vide, I mean cooking and feeding family and friends.
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Original of the video here