Best 2 Smoked Turkey Legs Recipes

STATE FAIR SMOKED TURKEY LEGS

Steps:

• 1. Bring all ingredients EXCEPT Turkey to a boil. Stir to dissolve salt and sugar. Let it sit to room temperature. Put the brine in the fridge to get cold.
• 2. Slide your fingers under the turkey leg skins to separate the turkey meat from the skin. Do not remove the skin, but slide it to the bottom of the leg.
• 3. ***Note You want to brine the meat. So leave the skin around the bottom of the leg.
• 4. Place the cold marinade into a food-safe bucket....they are cheap and easy to find. Add the turkey legs with the skin around the turkey's ankles. Let sit in the fridge overnight and up to 24 hours.
• 5. ******Note Be careful, the longer it sits in the brine the less your meat will remain in a solid state....I personally prefer overnight.
• 6. Rinse the turkey legs under cold water and return the skin to cover the legs. Pat dry with paper towels.
• 7. Preheat the smoker to 250. I used apple wood chips. Place the turkey legs on the smoker girll and allow to smoke for 1 1/2 hours....flip the legs over and continue for another 1 1/2 hours.
• 8. Remove and enjoy, or do like I am doing and zip seal them in vacuum pack bags to take hiking on your next adventure.

SMOKED TURKEY LEGS

Steps:

• Combine water, kosher salt, sugar, onion powder, garlic powder, chili powder, paprika, pepper, cumin, and sage for brine in a large pot. Bring to boil, making sure salt is completely dissolved. Remove from heat, cover, and let cool to room temperature, 20 to 30 minutes. Pour into a container and refrigerate brine until cold, or to 35 to 40 degrees F (2 to 4 degrees C).
• Rinse turkey legs in cold water and pat dry. Place legs into cold brine, cover and refrigerate, 4 to 6 hours.
• Remove legs from the brine, rinse well in cold water, and dry with paper towels. Discard brine.
• Combine oil, onion powder, paprika, garlic powder, pepper, cumin, and sage for spice rub in a small bowl; mix with a fork until well combined. Generously rub legs with spice rub until covered. Let legs sit on a cooling rack for about 1 hour.
• Preheat a smoker to 225 degrees F (110 degrees C).
• Place turkey legs, unstacked, onto wire racks. Place the racks into the preheated smoker. Smoke until meat is falling off of the bone, 4 to 6 hours. Remove from smoker and let rest, 20 to 30 minutes.