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Smoked Turkey Legs

Michelle Lehman

Intro

This is Mama Miche, and today, in my magic kitchen: Smoked Turkey Leg

I love family traditions, and one of my love languages is food, so the holiday food traditions warm the cockles of my heart. BUT.  Turkey doesn't rock my world, and the only time we stuffed & roasted a turkey was for the Thanksgiving feast. I always preferred the sandwiches and Turkey a la King leftovers to the bird served at dinner. I make a moist, never-dry, and tasty roast turkey; however, if you want an orgasmic flavor, smoke and serve the most popular part: the leg! 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 Thanksgiving. 

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

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 

  1. 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.