RECIPE
7 INGREDIENTS6 STEPS9HR

Smoked Turkey Legs

1.0
1 Ratings
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How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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It’s hard to beat a good slow smoked turkey leg. You typically find these at fairs and festivals, and the turkey leg vendors always have a big line. So why wait? Make them at home!

9HR

Total Cooking Time

7

Ingredients
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
8
Turkey Legs
8 cups
Water
1/2 cup
Killer Hogs The A.P. Rub
1/4 cup
Killer Hogs BBQ Rub
1 cup
Killer Hogs Vinegar Sauce
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Directions

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Step 1
In a large bowl, combine Water (8 cups) , Granulated Sugar (1/2 cup) , Killer Hogs The A.P. Rub (1/2 cup) , and Bay Leaves (2) . Place the Turkey Legs (8) into the brine solution and refrigerate overnight or at least 6 hours.
Step 2
Remove the legs from the brine and drain over a cooling rack. Pat the excess moisture off with paper towels to speed the process.
Step 3
Prepare smoker for indirect cooking at 275 degrees F (135 degrees C) using pecan wood for smoke.
Step 4
Spray the outside of each leg with olive oil cooking spray and season with the remaining AP rub and a light coating of Killer Hogs BBQ Rub (1/4 cup) on all sides.
Step 5
Place the legs on the smoker and cook until internal temperature reaches 155-160 degrees F (65-70 degrees C).
Step 6
Glaze each turkey leg with the Killer Hogs Vinegar Sauce (1 cup) and continue to cook until the internal temperature reaches 175 degrees F (80 degrees C) then remove from the smoker and rest for 5-10 minutes before serving.

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