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Smoked Turkey Legs


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Smoked Turkey Leg

Here at CPM, we love our Festivals, Fairs and Amusement Park Food (some, more than others).  One trend we’ve noticed in recent years at several fairs/theme parks is the smoked turkey leg (some better than others).  Here is a great way to make a better-than-fair turkey leg at home, for not $10-$12.  In fact, I got these babies on clearance at my local Safeway for 30% off the sale price or around $1.50 each.  The brine recipe below is what I like to use, which is always generally based on what I happen to have on hand but use what you like for flavor.

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Smoked Turkey Legs

6 turkey legs
One onion, Peeled and quartered
One apple, quartered
1 large carrot, cut into chunks
4 cloves garlic
1 celery stalk, cut into chunks
2 small oranges
a bundle of parsley
fresh sage
1 tablespoon black peppercorns
2 teaspoons whole mustard seeds
1 tablespoon paprika
1 cup brown sugar
1 cup Kosher salt
1 tablespoon Worcestershire sauce
½ cup molasses
½ cup honey
Rinse turkey legs and place in a large Tupperware or other non-metallic container with well-fitting lid (plastic wrap works fine too).

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Fill a large pot with water, add in all other ingredients and place on high heat.  Once liquid boils, reduce heat to medium and simmer 20 minutes.  Remove from heat and let brine cool completely.

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Once brine is cool, scoop chunks onto turkey legs and then cover with liquid.  Let turkey legs rest in refrigerator for 3-5 days.

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On the morning you plan on smoking the legs, soak woodchips in water (I’m using a combination of apple and hickory).  Remove turkey leg container from refrigerator and allow the meat to come to room temperature.  Drain off liquid and vegetable chunks and let legs air dry while you start your BBQ.

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With your BBQ on low heat (I use a Weber), add woodchips on top of coals, place meat on the grill and allow to smoke, slow and low, turning a few times, for around 2 hours.  Once meat starts to pull away from bone you are probably close to done.  Cook to around 170 degrees.  Remove from heat, cover meat with aluminum foil and allow to rest 10-15 minutes before serving.

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Eat Well!

~Trish

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