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| Smoked Turkey Legs Brine Ingredients �8 turkey legs �1 gallon water � 1 cup kosher salt � 1/2 cup sugar � 2 tablespoons onion powder �2 tablespoons chili powder � 1 tablespoon garlic powder � 1 tablespoon paprika � 1 tablespoon ground pepper � 1 teaspoon ground cumin Smoked Turkey Legs Rub Seasoning �3 tablespoon onion powder � 2 tablespoon paprika � 1 tablespoon garlic powder � 1 teaspoon ground pepper � 1 teaspoon ground cumin � 3 tablespoons vegetable or light olive oil | |
| 1.Start by combining your brine ingredients except for the turkey legs in a large pan on the stove. Bring the ingredients to a boil and stir. Let the brine cool to room temperature before adding your turkey legs and then place the pan in the refrigerator for 4 to 6 hours. You always want to brine with a cool liquid, so adding a few ice cubes to the pan will help make sure the liquid penetrates the turkey legs. 2. Remove your turkey legs from the brine mixture and pat dry. Mix all of your rub seasoning ingredients together and rub the entire outside of the turkey legs to fully coat them with seasoning rub. 3.Place turkey legs into smoker when it reaches 225-240 degrees Fahrenheit. Place your smoker wood chips directly on the charcoal or inside a smoker wood box. 4. Smoke legs for 4-6 hours, until the turkey legs reach an internal temperature of 165 degrees Fahrenheit. The outside crust will be a golden brown color. Make sure you always let your meat rest for 20 minutes after taking it off the smoker before you eat or cut into it or it will lose juices that tenderize the turkey meat. Turkey Legs Smoking Time Knowing how long to smoke turkey legs is critical to getting this recipe right. The smoking time will take about 4-5 hours. The easiest way to check your turkey legs for doneness is to use an instant-read meat thermometer in the deepest part of the turkey leg to see if it has reached a temperature of 165 degrees Fahrenheit. | |
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