Smoked Turkey Legs
This year, change up your holiday feast, take the cooking outside, and serve these Smoked Turkey Legs. Easy to make and everyone loves them!
Servings 6
Calories 1059kcal
Equipment
- Wood: Cherry or Apple
Ingredients
- 6 turkey legs
- 1 gallon water
- 1 cup kosher salt
- ½ cup granulated sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
Seasoning Rub
- 2 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
Instructions
- Add the kosher salt and sugar to a large pot with 10 cups of water, bring the water to a boil, and stir until dissolved. Add the remaining ingredients and then remove it from the heat, cover and allow it to steep for 30 minutes.
- Add the mixture to a brining bucket or large stockpot and add enough cold water or ice cubes (8 cups) to make a minimum of 16 cups of brining solution.
- Place the turkey legs in the brining solution and place the container in the refrigerator. Allow it to brine for 4 to 6 hours.
- Remove from the brine and pat dry. Allow the turkey to dry and come to room temperature for 30 minutes on the kitchen counter.
- Preheat the smoker to 225°F.
- Mix all of the rub seasoning ingredients together and then rub the entire outside of the turkey legs to fully coat them with the seasoning rub.
- Place the turkey legs directly on the smoker grates and smoke them until the internal temperature reaches 165 degrees F in the thickest part of the leg.
- When done, remove them from the smoker and let them rest for 10-15 minutes.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 1059kcal | Carbohydrates: 21g | Protein: 133g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 481mg | Sodium: 19399mg | Potassium: 1930mg | Fiber: 1g | Sugar: 17g | Vitamin C: 6mg | Calcium: 163mg | Iron: 12mg | Net Carbohydrates: 20g