Smoked Turkey Legs

Ingredients

• • 4 Turkey Legs

  • 1/4 Cup Kosher Salt

  • 1/4 Cup Molasses

  • 4 Cloves Garlic

  • Bunch of Sage Leaves

  • Bunch of Thyme

  • Whole Black Peppercorns

  • Pink Curing Salt (Prauge Powder #1) - Optional

Preparation

• • Brine -- In a small pot, combine 1 quarter of water, salt, molasses, garlic, sage leaves, thyme and peppercorns.  Bring up to a light simmer for ~10 minutes.  Turn heat off.  Add pink curing salt if desired.  Let cool, then refrigerate for a few hours.  After the brine is chilled, put turkey legs and brine in a 1 gallon ziplog bag.  Let cure in the refrigerator for 18-24 hours.  1-2 times during the process flip the legs over.

  • Cooking - 

    • • Set the grill up for indirect heat.  Put in 1 large chunk of desired wood in for smoke (we used Pecan).

      • Bring the grill up to ~225 degrees Farenheit.    Cook the legs for ~45 minutes.  

      • Remove the turkey legs, and bring the grill temperature up to ~425 degrees Farenheit.  Put the turkey legs back on the grill and cook for an additional ~25 minutes until the internal temperature is 165-170 degrees Farenheit.  

      • Let the rest for 20 minutes after cooking, tent them with foil.  

John Setzler