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"The belly rules the mind."--Spanish Proverb

Austin's Super Smoked Turkey Legs Recipe

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This recipe for Austin's Super Smoked Turkey Legs is from The Armstrong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 Turkey legs

BRTINE:
3 quarts of water
1 cup kosher salt
1/2 cup white sugar
2 TBS onion powder
1 TBS garlic powder
1 TBS chili powder
1 TBS paprika
1 TBS black pepper
1 tsp sage
1 tsp cumin

RUB:
2 TBS onion powder
2 TBS paprika
1 TBS garlic powder
1 tsp black pepper
1tsp cumin
1/2 tsp sage
3 TBS vegetable oil
Directions:
Directions:
*You;ll need about one gallon of brine for every 6-8 legs, depending upon their size.

Rinse and drain the turkey legs. Add the remaining ingredients to a large pan and bring to a boil. Take off heat and add 4 t5rays of ice to help it cool. Cover and allow to cool to room temperature. Pour the brine into your brining container and place it in the fried to cool - the brine needs to be between 35-40 degrees Fahrenheit in order to safely and effectively brine the legs. Drop the legs into the brine and soak them for 4-6 hours. Remove, rinse well and drain. Drive them off with a paper towel.

Prepare the rum and rub this misture onto the legs. Allow them to rest in it for an hour. Put them into the smoker at 225º, using a lighlly flavored wood (apple, pear or cherry are good choices).

Cook for 4-6 hours in the smoker. Remove them when done and let them rest and cool for a half hour. If there's any left, the shredded meat makes great sandwiches.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
6+ hours
Personal Notes:
Personal Notes:
A favorite of Uncle Domenick!

 

 

 

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