. This recipe by @burnt_pellet_bbq is not just about cooking – it's about creating an experience that will have your taste buds dancing in delight with holiday cheer.){kind=link}
There’s something magical about the aroma of smoked turkey legs wafting through the air mixed with holiday season nostalgia and cozy weather. Let’s dive into the world of smoked perfection with these smoked turkey legs (and don’t forget to pair it with your favorite mouthwatering gravy). This recipe by @burnt_pellet_bbq is not just about cooking – it’s about creating an experience that will have your taste buds dancing in delight with holiday cheer. Let’s get started:
Equipment:
- MEATER Plus or the all-new MEATER 2 Plus
- Smoker
- Pot for boiling the brine
- Food safe container for brining
Time:
- Prep time: 12-18 hours
- Cook time: 60 minutes
Doneness:
- 170°F (77°C)
- Smoking Temp 250°F (121°C)
Ingredients:
Turkey
- 4 turkey legs
- 3 tbsp of your favorite BBQ rub
Brine
- 8 cups water
- ½ cup kosher salt
- ½ cup brown sugar
- ½ tbsp smoked paprika
- 2 heads of garlic
- 1 quartered onion
- 4 bay leaves
- 1 tsp black peppercorns
- Juice from 1 lemon
- 1 rosemary sprig
- 1 thyme sprig
Instructions:
1. The night before you plan to smoke your turkey legs, start off by combining all of the brine ingredients together in a large pot.
2. Next, bring the pot to a boil. Once the pot has come to a boil, remove it from the heat and let it cool down for 10-15 minutes.
3. To start brining your turkey legs, place them in a food safe container. Add a dozen ice cubes and pour the brine over the top of the turkey legs. Finally, place the container in the fridge for 12-18 hours (overnight!) to let it brine. Pro-tip: if you have a syringe, you can inject the meat with the brine to speed up the process!
4. Once you are ready to smoke your turkey legs the following day, preheat the smoker to 250°F (121°C) using apple wood pellets for a sweet, smoky flavor! Yum!
5. While the smoker is preheating, remove the turkey legs from the brine and rinse them off with fresh water.
6. To ensure a perfect distribution of your rub, pat the legs dry with a paper towel and then season each turkey leg with your favorite BBQ rub.
7. Insert the MEATER Plus or MEATER 2 Plus probe into the thickest part of the turkey leg to monitor the internal temperature during the cook. Set the cook in the MEATER app to a target temperature of 170°F (77°C).
8. Once the smoker has finished preheating, place the turkey legs on the smoker for 40 minutes.
9. For the last 15 minutes, set the cooking temperature in the MEATER app to 350°F (177°C) to help crisp up the turkey skin.
10. Once the MEATER app notifies you that the internal temperature has reached 170°F (77°C), remove your smoked turkey legs from the smoker. They smell soooooo good, right?!
11. Serve these delicious legs with your favorite gravy and enjoy! Hooray!