Smoked Turkey Legs

hey everybody chef Britt here with a TVBQ comm and today we are making turkeylegs so I don’t know about you guys butI really miss going to the fair and missfestivals I missed the Renaissance of itall but what I do know is food cantransport us to those places if not onlyin our minds so that’s where we’re goingwith the turkey legswhat I love about the turkey leg recipethat I’ve developed is that it’s supersimple we’re not going to fuss with ittoo much so let me show you what we needto do so we’re gonna be brining ourturkey legs and I’m gonna be using thebutcher house Brian from Cattlemen’sgrill as our base now this is a reallygreat brine solution it’s got saltpepper onion and garlic flavors and ourvery own chef Tom helped develop thisrecipe so it’s a great all-purpose brinesolution but to give us that realfestival flavor I need to add somesweetness and a little more umami so I’mgoing to add a cup of brown sugarand 1/4 cup of this Dale’s meatseasoning now this is mostly soy saucewith a little bit of added flavor withsome ginger and paprika and if you can’tseem to find this you can substitute soysauce or even worse assure just to giveus that deep brown color that we wantand we’re going to just stir this untilit is dissolvedso I’ve already got about a half dozenturkey legs stuffed in here normally Iam just mixing my brine right in hereand submerging my turkey legs but Iwanted to show you guys what Brian kindof looked like so let’s go ahead and getthem submerge okay the beauty of thebrine herb bucket is we have thislocking lid to keep everything submergedand that’s enough brine for about adozen turkey legs so we’re gonna letthese brine for a minimum of six hoursup to 24 hours and that’s so that we canget maximum flavor in here so to getthings rollingI’m really excited we’re going to beusing the Yoder smokers Wichita loadedoffset smoker this is ideal because itimparts that smoky flavor that youreally want out of a turkey leg also I’mexcited because this is the first timeI’m using it on-screenso let’s go ahead and get our charcoalbed started so we’re gonna load up ourchimney starterwe’re going to get one of our firestarters underneath get it flamed up[Music]get the coals rolling so after we’vebrined we’re going to get them out anddry them offall rightso I see some of these have some kind ofscrappy bits I’m going to go ahead andjust trim those offI like that the pepper has kind ofadhered to the meat a little bit next weneed to Pat them dry with a little papertoweland this is just to help kind of getthat crispy or skin now if you wantedaltom utley crispy skin i would suggestactually just letting these air dry inthe fridge overnight but I found thateven if you get that crispy skinthere’s something about turkey skinthat’s just tougher in general so it’sreally hard to get that bite throughtexture that everybody wishes for butdrying overnight it’s gonna give youthat crispy crispy textureso our embers are glowing hot empty emout on the back end moving back here andI’m gonna go ahead and get some hickorysplit wood sort of preheating on thisside so if you guys are looking for moretips and techniques about how to createthe ideal temperature in your offsetsmoker I highly suggest you check outone of our other videos it’s titled howto start and maintain a fire in anoffset smoker and chef Tom guides youthrough the whole process so it makes itreally easy roll this log overget it going start stabilizing thetemperature once you’ve stabilized yoursmoker somewhere between 250 and 275degrees Fahrenheit that’s the time toget the turkey on so you can kind ofjust place these however you likewe’ll keep an eye on themand these are sort of smaller turkeylegs so I anticipate them to only take acouple hours max[Music]all right so we are about a little overan hour into this cook we’re gettingsome really great color I’m gonna goahead and flip them around and I’m alsogonna get a little temperature readingon them I’m gonna go into the thickestpart of the meat next to the phone ohwe’re pretty close to 150 so we’ve got alittle bit longer to go let’s checkthese outcloser to 140 on the bottom rack somaybe even rotating them would be idealthings to look for when you are cookingthese turkey legs you’ll know you’regetting closer to 10 once the skin oncethe meat starts to sort of pull off atthe phone we’re looking to get aninternal temperature of about 165 maybe170 so when we’re about 10 degreesbefore our final temperature I think Imight take some of them and give alittle teriyaki barbecue sauce glaze onthem just to see what the flavor isabout but really I’m really happy withthe way these are going all right so I’mgoing to put a little bit of this Kim’sgluten-free teriyaki right on thereand we’ll brush it on and just sort ofallow it to tack up for the last 10minutes of cookingwe’ll just flip them give them a littlemore love on all sides I’m probablygoing to start pulling any of these onesthat are temping past 165 some of themgot a little more time to go but you canprobably guess that the ones that arepulling away from the bone are prettymuch there we’re getting close on a lotof them but not quite therecheck out these beautiful meet pops Idon’t think you could get a better coloron these I’m really stoked you knowanother thing too if you wanted to getthat real fair festival experience youcould wrap these in foil and keep themwarm on a steam table if you happen tohave one or you can just stay right inwhoosucculent juicy it’s sweet and saltyit’s like what him kind of wishes itwould be the juices are just running outit’s so freakin goodyepthat’ll do what a slice of meat lookslike off thatso we’ve got that nice pink smoke ringthe texture is really great it’s verysucculent it’s beautifulwell thanks for joining me today Ireally enjoyed making these on theoffset I hope you guys get a chance totry them and you too can be transportedto those festivals and fairs that we’reall missing so much if you want to checkout more recipes tips and techniqueshead on over to ATV to cue calm slashthe sauce and if you need some flavorsyou want to pick up that butcher’s brinecheck out ATV BQ comm all things BBQwhere barbecue legends are made