Brined Smoked Turkey Legs
Turkey drumsticks brined overnight with garlic, onion, pepper flakes and hot sauce, then seasoned and smoked at a higher heat.
Servings 6 servings
Ingredients
Turkey Legs
- 6 turkey legs
- ½ cup extra virgin olive oil
- ½ cup Jeff's original rub for coating
Brine
- 1 gallon water total liquid equivalent, including ice used to cool it
- 1 cup kosher salt
- ¾ cup brown sugar dark preferred
- 2 TBS garlic powder
- 2 TBS onion powder
- 2 TBS red pepper flakes
- 2 TBS Jeff's original rub
- 2 TBS hot sauce Tabasco or preferred brand; adjust for heat
Instructions
- Dissolve kosher salt in 1/2 gallon water, then stir in brown sugar until dissolved.
- Combine another quart of water with garlic powder, onion powder, pepper flakes, 2 tablespoons rub and hot sauce. Heat until very hot and steep covered about 10 minutes in the microwave method, or simmer just below boiling about 15 minutes on the stovetop.
- Combine the seasoned liquid with the salt-and-sugar mixture. Add ice to the 1-gallon mark and stir until melted. Make sure the brine is cold before adding turkey.
- Submerge turkey legs in the brine in a large food-safe bag set in a bowl, or a covered container. Refrigerate for about 8–10 hours or overnight.
- Remove from brine and pat dry. Coat with about 1/2 cup olive oil and 1/2 cup rub, using a clean bag or a bowl.
- Prepare the smoker for 250–275°F using pecan wood. Place legs directly on the grate with some space between them.
- Smoke about 2–2 1/2 hours, until the meat reaches 165°F. At 225–240°F, the article allows about 3 1/2–4 hours instead.
- Remove from the smoker and wrap individually in foil for serving.
Notes
The detailed directions specify 8–10 hours brining; the summary says 8–9 hours. This card follows the detailed range. The new card omits raw-poultry rinsing and uses a clean bag or bowl for seasoning rather than reusing the brining bag. The serving yield assumes one turkey leg per person.