Smoked Turkey Legs
Intro
This is Mama Miche, and today, in my magic kitchen: Smoked Turkey Leg
This Rosh Hashanah, shake it up a bit. Serve smoked turkey legs! It's one of the quickest meats you can smoke on a smoker, and it's fantastic. Try this easy recipe. It's great any time, including Rosh Hashanah. L’Shanah Tov.
Let Mama Miche make your kitchen magic. MMMK, Let's eat.
Tools
Large chef knife
Cutting board or mat
Measuring spoon & cups
Large container with a cover
Smoker or set up a grill to smoke
Ingredients
8 servings
8 Turkey Legs
2 quarts water
1/2 cup sweetener
1/2 cup Memphis Mojo Rub™*
2–3 Bay leaves
HOT HONEY GLAZE
2 cups Honey
2 tsp Gochugaru or Red Chili Flakes
1 tbsp Siracha or Gochujang
Directions
Prep
Combine water, 1 cup sweetener, 1/4 cup Memphis Mojo Rub™, and bay leaves in a large container. (Note 1)
Place the turkey legs into the brine solution and refrigerate overnight (6 hours minimum)
Remove the legs from the brine and dry. Pat the excess moisture off with paper towels.
Prepare the smoker for indirect cooking at 275⁰.
Coat each leg with olive oil and season with the remaining rub.
Cook
Place the legs on the smoker and cook until the internal temperature reaches 155-160 F⁰.
Remove and cover completely using a basting brush or barbecue mop
Return to smoker and continue smoking until internal temperature is 170 Fº
Notes
Add half the water and other ingredients to a small pot and remove from heat when it reaches a light boil. Let cool for 20 minutes. Substitute ice for the remaining water and add to the container with the brine solution to bring it to below room temperature. DO NOT ADD POULTRY TO WARM BRINE.
* You can substitute with any rub until ours is on the market. But when ours is on the market, I trust you buy it.
