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!
Total Time
9hr
3.0
2 Ratings
Author: How to BBQ Right
Servings:
8
Ingredients
•
8
Turkey Legs
•
8
cups
Water
•
1/2
cup
Granulated Sugar
•
1/2
cup
All-Purpose Spice Rub
•
2
Bay Leaves
•
4
tbsp
Barbecue Rub
•
1
cup
Barbecue Sauce
Cooking Instructions
1.
In a large bowl, combine Water (8 cups), Granulated Sugar (1/2 cup), All-Purpose Spice 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.
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.
3.
Prepare smoker for indirect cooking at 275 degrees F (140 degrees C) using pecan wood for smoke.
4.
Spray the outside of each leg with olive oil cooking spray and season with the remaining AP rub and a light coating of Barbecue Rub (4 tbsp) on all sides.
5.
Place the legs on the smoker and cook until internal temperature reaches 155-160 degrees F (65-70 degrees C).
6.
Glaze each turkey leg with the Barbecue 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.
Nutrition Per Serving
CALORIES
1089
FAT
45.9 g
PROTEIN
133.2 g
CARBS
27.2 g
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