Anyone have a smoked turkey leg recipe.

[Skunked-Rookie]

If you do, would you care to share it and your tips. thanks

[jerk bait]

I would brine them in a brown sugar and salt mixture over night. Slow smoke them with apple wood until they reach 165 degrees. You can finish them off with BBQ sauce at the end or put in fridge and warm up on the grill with sauce later. There are also rubs available in the store you can use before smoking.

[HunterLee]

what is the brine recipe??? As in how many cups of this and how much water. Thanks

[jerk bait]

I use about 1/2 cup of both pickling salt and brown sugar to 1 gal. of water.

[thirdeye]

Here is how I do 'em

Fresh Drumsticks

Fresh turkey drumsticks

1 gallon water

2/3 to 3/4 cup of Morton's kosher salt

2 tablespoons Morton's TenderQuick

1/2 of an onion, sliced

several cloves of garlic, sliced

handfull of brown sugar

cracked pepper or pepper blend

peppercorns

Heat the water and and dissolve the salt, sugar and Tenderquick. Add onion, garlic and pepper. Allow to cool. You can hold back on some water and add ice to speed up cooling. Submerge and brine drumsticks in a non-reactive container for two or three days, refrigerated. Rinse and soak in cold water for 1 hour. Dry off and refrigerate for at least 4 hours, overnight is better. Smoke at 225° to 250°. I do them until they are at least 175° to 180° internal.

Store-bought Smoked Drumsticks

This is a real time saver! If you can buy the commercially smoked drumsicks at the market, just do a second smoke on them to really wake up the flavor. These will only take around 2 hours or so at 225°.

[BLACKJACK]

Thirdeye, that looks excellent!!! Can't wait for turkeys to go on sale so I can try a few!!!

[Deitz Dittrich]

I tried the recipee that jerkbait posted... 1/2 cup of pic salt.. 1/2 cup of brown sugar.. I then added a bit of italian seasoning.. like garlic and such... then used apple wood... smoked unitl an internal temp of like 170...

[thirdeye]

I forgot to mention....These have a variety of uses. Because of the smokey flavor and ham-like texture the cure imparts on the meat, these are very good for flavoring when cooking beans or greens. When the drumsticks are cooked in beans, the meat will be fall-off-the-bone tender. It actually resembles pulled pork. Following smoking, they can also be braised in a light broth for an hour until the meat is pullable, then used for sandwiches or in soups or salads.