Renfair Style Smoked Turkey Legs

Renfair Style Smoked Turkey Legs

Turkey Legs
8 turkey legs

1 gallon water
1 Cup kosher salt
½ Cup sugar
2 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp paprika
1 Tbsp ground pepper
1 tsp rubbed sage
1 tsp ground cumin

Spice Rub
3 Tbsp onion powder
2 Tbsp paprika
1 Tbsp garlic powder
1 tsp ground pepper
1 tsp ground cumin
1/2 tsp rubbed sage
3 Tbsp vegetable or light olive oil

Rinse turkey legs in cold water, pat dry.

For brine, combine brine ingredients in large pan. Bring to a boil. Remove from heat, cover, and let cool to room temperature. Pour into container and refrigerate brine until cold (approximately 35-40° F).

Place the turkey legs into brine. Let soak four to six hours. Remove legs, rinse well, and discard brine. Dry drumsticks well with paper towels.

In small bowl, combine spice rub ingredients with fork til well mixed.
Rub onto turkey legs. Let drumsticks sit out for about one hour.

Place turkey legs into smoker at 225° F. A light-flavored wood, such as apple or hickory, is best for turkey. Smoke legs for four to six hours, til meat is nearly falling off the bone. Remove legs from smoker, and let rest for half an hour.

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