Smoked Turkey Legs
There are so many recipes for turkey legs you might wonder where to start. I always say start with the simplest recipe first and then adjust and modify for your taste. With turkey legs, I love the taste of the turkey with just the added smoke. So, here is my favorite simple recipe for Smoked Turkey Legs.
8 fresh turkey legs. 1 gallon ice water. 1 cup Kosher salt. 1 cup brown sugar. All Purpose Rub. Canola oil. Apple juice. Mix salt & sugar in the ice water. Put legs in a plastic bag and pour brine over. Seal and refrigerate 24 hours. Remove from brine, rinse and pat dry with paper towels and allow to come to room temperature, about 1/2 hour. Rub legs with the oil & season with All Purpose Rub. Put into a 225 degree smoker and smoke 6 hours, misting with apple juice every 30 minutes after the 2nd hour. If legs are getting to dark, cover with foil. Allow to cool 30 minutes before serving.
1 Whole turkey, 10-14 lbs. Three gallons ice water. 3 cups kosher salt. 3 cups sugar. All purpose rub. Dissolve salt & sugar in the ice water. Inject turkey with brine using 10% of the weight of the turkey. Example: 10 lb. bird X 16 ounces = 160 ounces. 160 ounces X .10% = 16 ounces brine. Inject breasts, legs & thighs evenly. Put turkey in a plastic bag and add the rest of the brine. Refrigerate 12-24 hours. Remove from brine and pat dry with paper towels. Allow to come to room temperature, about 1 hour. Sprinkle rub in cavity of the bird. Rub turkey all over with canola oil. Rub entire bird with All purpose rub. Insert a temperature probe from a remote temp gauge. Place in a 275 degree smoker. Smoke until an internal temp of 160 degrees is reached.