My Sauces, Rubs and Merch: https://patio-provisions.com/
RECIPE HERE: https://heygrillhey.com/smoked-turkey-legs/
These Smoked Turkey Legs are large and in charge, coming ‘atcha with tons of smoky flavor. So go ahead and make your very own smoked turkey legs at home!
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LINKS TO STUFF I USE
Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0
ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY
Weber Kettle: https://homedepot.sjv.io/MYEb3
Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76
Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79
Smoke Tube: https://amzn.to/2HzNJQ2
Lodge Cast Iron: https://amzn.to/2Mf50SH
Kamikoto Knives: https://amzn.to/2VZdRMN
Dalstrong Knives: https://amzn.to/2YJLJdu
INGREDIENTS
4 pounds turkey legs ((4 turkey legs))
WET CURE
4 cups cool water
2 bay leaves
¼ cup dark brown sugar
1 Tablespoon kosher salt
1 Tablespoon whole black peppercorns
1 teaspoon Prague powder #1 (curing salt)
INSTRUCTIONS
Make the curing liquid by dissolving the salt, brown sugar, and curing salt (Prague powder) in cool water. Stir in the black peppercorns and the bay laves.
Place the turkey legs in a gallon zip top bag, and pour the curing liquid over the legs. Put the bag on a place and cure for 24 hours in the refrigerator.
Remove the turkey legs from the refrigerator and take the legs out of the brine. Give them a quick rinse under cool water and pat them dry.
Preheat your smoker to 225 degrees F. Place your turkey legs directly on the smoker. Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F.
Remove the turkey legs from the smoker, and dig in!INGREDIENTS
Original of the video here
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