Smoky Turkey Legs
FOR THE TURKEY
- 6 turkey legs
- 2 tablespoons olive oil
- dry rub of choice
FOR THE BRINE
- 2 gallons water
- 2 cups brown sugar
- 1/2 cup kosher slat
- 2 tablespoons paprika
- 2 tablespoons thyme, fresh or dried
- 1 tablespoon sage, fresh or dried
- 2 tablespoons onion powder
- 3 tablespoons garlic powder
In a large pot over medium heat, combine water, salt, brown sugar, paprika, thyme, sage, onion powder, and garlic powder. Keep over heat until sugar and salt is dissolved.
Cool brine with ice or in the refrigerator.
Submerge turkey, place in fridge, and let rest overnight.
Remove turkey and rinse. Pat dry and rub with olive oil.
Work a turkey dry rub of choice into meat.
Preheat smoker and set to 225°F. Add wood chips and place turkey in smoker. Let smoke for 4 hours or until the internal temperature reaches 165°F. Remove, let rest about ten minutes and enjoy.
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