Description
If you want to make and serve smoked turkey legs fit for a king, the smokey flavor and crispy skin with grill marks will look like it belongs on a banquet table and taste so delicious, your guests will be circling for seconds! You can prepare these turkey legs on a pellet grill or in an electric smoker using applewood or hickory pellets.
Ingredients
Units
Scale
- 4 turkey legs
- 5 cups cold water
- 4 allspice berries
- 1/2 cup Diamond Brand kosher salt
- 1/4 cup honey
- 1 cup ice cubes
- 1/2 tablespoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon paprika
Instructions
- Fill a large pot with brine ingredients: 3 cups of water, salt, honey, paprika, onion powder, garlic powder, black pepper, cayenne pepper, and allspice, and bring to a boil.
- Stir in the remaining 2 cups of cold water and ice cubes. Stir until the ice melts and the mixture reaches room temperature. If necessary, add more ice.
- Put the turkey legs in gallon-sized resealable plastic bags with two legs per bag, and divide the brine equally among them. Place the sealed bags in the refrigerator overnight to brine.
- The next day, pour the brine down the drain, rinse the turkey legs, and pat them dry with paper towels.
- Preheat your grill to 250°F and add your hickory or applewood chips.
- Put the turkey legs in the smoker. The turkey legs should be smoked until the internal temperature registers 165°F, approximately 2 1/2 to 3 1/2 hours.
- After the turkey legs have been smoked, remove them from the smoker and allow them to rest for at least five minutes before serving.
- Serve with your favorite rustic side dishes!
- Prep Time: 30 minutes
- Cook Time: 5 hours
Nutrition
- Serving Size: 8 ounces
- Calories: 352
- Sodium: 1672mg
- Fat: 16.8g
- Saturated Fat: 5.1g
- Protein: 47.2g
- Cholesterol: 144mg