SMOKED TURKEY LEGS

How to smoke turkey legs for tender, juicy and flavorful meat with crispy skin. 

Smoked turkey drumsticks are easier to prepare than you might think! It is all about the brine, the seasoning rub and maintaining the proper smoker temperature.  

INGREDIENTS

6 raw turkey drumsticks, about 1 to 1 1/2 lbs each

BRINE

7 cups of water

1/3 cup coarse salt (kosher or sea)

1/2 tsp pink curing salt for wet curing* (optional, but highly recommended)

3/4 cup brown sugar

6 bay leaves

4 cloves

1 tsp mustard seeds

1 tsp peppercorns

7 cups ice cubes

DRY RUB**

1/2 cup brown sugar

2 tbsp coarse salt (kosher or sea)

1 tbsp garlic powder

1 tbsp smoked paprika 

1/2 tbsp fine ground black pepper

INSTRUCTIONS

Rinse the turkey legs with cold water and place them in a large container. Add the bay leaves, cloves, peppercorns, and mustard seeds plus 7 cups of ice (listed under the brine ingredients).

Prepare the brine solution - boil the water with the two types of salt and brown sugar. Stir to dissolve, cool down a bit and pour over the turkey legs and ice. The ice cubes will cause it to cool down all the way and the brining solution will get diluted as needed. Cover and refrigerate for at least 12 hours (closer to 48 hours for best results).***

When ready to smoke take the drumsticks out of the brine and pat them dry. Discard the brine.

Mix the dry rub and apply it generously over the drumsticks. Let them come to room temperature while you preheat the smoker.

Set up your smoker as per the manufacturer's instructions and preheat it to 225-250 F. Add the smoking wood as specified by its manufacturer.

Place the drumsticks over the smoking rack and smoke until the meat is tender and registers 170 F. This should take about 3 to 4 hours.

NOTES

YOU WILL ALSO NEED:

Meat Thermometer

Wood chunks and chips for smoking (hickory or applewood recommended).

*Curing salt - the kind that is used for wet curing meats which generally require cooking before consumption. Do not use more than specified - a bit goes a really long way.

** Use your favorite dry rub instead.

*** You can also use a meat injector syringe to speed up the process.