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Smoked Turkey Legs - Concession Style

Brined turkey drumsticks smoked with cherry or pecan and optionally finished with maple syrup.
Cook Time 2 hours 45 minutes
Brining (4–8 hours) 6 hours
Servings 6 servings
Author Jeff Phillips

Ingredients

Turkey Legs and Seasoning

  • 6 turkey legs
  • ½ cup cooking oil about 1/4 cup per bag of three legs; mustard may be substituted
  • 8 heaping tablespoons Jeff's original rub about 4 per bag of three legs
  • maple syrup optional, for basting

Brine

  • 3 quarts water divided
  • 1 cup dark brown sugar
  • 1 cup kosher salt
  • 4 tablespoons Worcestershire sauce
  • 7 garlic cloves
  • 4 tablespoons Jeff's original rub
  • 3 tablespoons maple syrup
  • 2 quarts cubed ice equivalent to about 1 quart water when melted

Instructions

Make Brine

  • Dissolve the salt in 1 quart water in a saucepan. Add brown sugar, Worcestershire, garlic, rub and maple syrup.
  • Bring to a slow boil, then reduce heat and simmer about 10 minutes.
  • Remove from the heat and cool briefly. Combine with the remaining 2 quarts water, then add the ice and stir until the brine is cold.

Brine and Season

  • Place six legs in a large bag or divide into two bags of three. Add cold brine to cover, set the bags in a leak-catching container and refrigerate for 4–8 hours.
  • Discard the brine and drain the legs well.
  • Coat each bag of three legs with about 1/4 cup oil and 4 heaping tablespoons rub, massaging to cover the skin and underneath where accessible.

Smoke

  • Prepare the smoker for 225–230°F using cherry, pecan or a blend.
  • Place the legs on the grate with space between them. Maintain smoke for at least 2 hours.
  • Cook until the meat reaches 165°F. The author's smaller legs took about 2 hours 45 minutes; larger legs take longer.
  • If desired, brush liberally with maple syrup about 30 minutes before the legs finish. Wrap in foil to keep warm until serving.

Notes

Yield: 6 turkey legs, estimated as one leg per serving. One batch of brine makes about a gallon and covers approximately six legs. The oil and rub coating quantities are the source's per-bag amounts doubled for two bags of three. Time to make and chill brine is additional to brining and smoking.