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Smoked Turkey Legs!! | Backyard Test Kitchen
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These Smoked Turkey Legs are large and in charge, coming ‘atcha with tons of smoky flavor. So go ahead and make your very own smoked turkey legs at home!
Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!
INGREDIENTS
4 pounds turkey legs ((4 turkey legs))
WET CURE
4 cups cool water
2 bay leaves
¼ cup dark brown sugar
1 Tablespoon kosher salt
1 Tablespoon whole black peppercorns
1 teaspoon Prague powder #1 (curing salt)
INSTRUCTIONS
Make the curing liquid by dissolving the salt, brown sugar, and curing salt (Prague powder) in cool water. Stir in the black peppercorns and the bay laves.
Place the turkey legs in a gallon zip top bag, and pour the curing liquid over the legs. Put the bag on a place and cure for 24 hours in the refrigerator.
Remove the turkey legs from the refrigerator and take the legs out of the brine. Give them a quick rinse under cool water and pat them dry.
Preheat your smoker to 225 degrees F. Place your turkey legs directly on the smoker. Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F.
Remove the turkey legs from the smoker, and dig in!INGREDIENTS
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.
These Smoked Turkey Legs are large and in charge, coming ‘atcha with tons of smoky flavor. So go ahead and make your very own smoked turkey legs at home!
Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!
INGREDIENTS
4 pounds turkey legs ((4 turkey legs))
WET CURE
4 cups cool water
2 bay leaves
¼ cup dark brown sugar
1 Tablespoon kosher salt
1 Tablespoon whole black peppercorns
1 teaspoon Prague powder #1 (curing salt)
INSTRUCTIONS
Make the curing liquid by dissolving the salt, brown sugar, and curing salt (Prague powder) in cool water. Stir in the black peppercorns and the bay laves.
Place the turkey legs in a gallon zip top bag, and pour the curing liquid over the legs. Put the bag on a place and cure for 24 hours in the refrigerator.
Remove the turkey legs from the refrigerator and take the legs out of the brine. Give them a quick rinse under cool water and pat them dry.
Preheat your smoker to 225 degrees F. Place your turkey legs directly on the smoker. Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F.
Remove the turkey legs from the smoker, and dig in!INGREDIENTS
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.
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