That's right, I said it. Disneyland ain't got nothin on these Turkey Legs!
First thing's first, when you are going to make these little beauties, don't get the ginormous legs that look like they came from an Emu. Choose the Turkey legs that one person can finish without needing a second stomach. Another good reason why you should have a great relationship with your butcher. You can always ask if they have what you want in the back, or they can order it for you.
The Brine that I use, I got from my Grandpa. This is the brine that he uses for all of his Turkey. I honestly don't remember him brining chicken in anything other than in buttermilk, but I think this would be lovely for chicken or pork too!
These babies need to relax in the brine for 24 hours- 72 hours. So, plan ahead.
The Brine
1 orange cut in half and the juice squeezed into the brining container
2 Tbsp Fresh Rosemary (on or off the stem, it doesn't matter)
3 Cloves of Fresh Garlic that have been smashed
3/4 Cup Salt
1 Cup Brown Sugar
2 Tbsp Peppercorns
2 Whole Bay Leaves
1 Cinnamon Stick
1 Tbsp whole Juniper Berries (found in the dry spice aisle in your market)
2 Cup Apple Juice
1 Gallon of water
In a large pot combine the Rosemary, Garlic, Salt, Brown Sugar, Peppercorns, Bay Leaves, Cinnamon Stick, Juniper Berries and water. Simmer until the Sugar and salt have been dissolved. Let cool for 30-45 minutes.
Depending on how many Turkey Legs you will be Smoking, (I suggest one per person) that will help you determine how big of a resealable container you will need. An unscented trash bag in a cooler with ice works too, just don't forget about refreshing the ice periodically.
Add the Brine, the Orange and the Apple Juice into the Brining Container with about 8 Cups of ice. You have to be sure that you don't poach the Turkey Legs... That would be sad.
Your Smoker:
Are you one of the lucky few that have a smoker? No? Do you have a grill? Yes?! You can turn your grill into a smoker totally easy! In your gas grill you can use a Smoker Box. Before I had Bertha (my Big Green Egg) I used a Smoker Box like this in my Gas Grill:
You can get one for really cheap at Amazon.com, or even at your local Hardware Store. Just fill it up with some Wood Chips (mesquite is my favorite) that have been soaked in water for about 15 minutes and put it on your grill on the one side that you will have the burner on and there you have it!
If you have a charcoal grill, like a Weber, all the better! Here is a link with some great instructions on how to Smoke on your Charcoal Grill.
Now, back to the Turkey Legs! After they have brined for your desired time, you have the option of rinsing the legs off or just throwing your legs on the smoker. Either way is fine by me, you might get different answers with whomever you speak to.
Bring your smoker to 250 degrees (It helps to have an Oven Thermometer for this. The temperature is INCREDIBLY IMPORTANT when smoking anything, you get this by only using one burner on gas stoves and adjusting the vents on a Weber grill), try to not inhale when you open your smoker. Make sure you have a small metal pan with water in it in your grill. This will ensure that your items that you are smoking won't get dried out.
Smoke the Turkey Legs at 250 for 4 hours. Then use a Meat Thermometer to check the internal temperature. The internal temperature of any Turkey when cooked is 165 degrees. BUT! When you cook meat and let it rest with a little foil on top, the meat will continue to cook about 5-10 more degrees, so I would PULL THE LEGS OFF AT 158 DEGREES, THEN WRAP IN FOIL FOR AT LEAST 20 MINUTES. Here's what the finished product should look like:
The skin gets really tough, so to eat the meat, you might want to peel the skin off when you sit down to eat.
I hope you were inspired by this post. I hope you now know that you don't need an expensive smoker to smoke meat, fish or vegetables! Have fun! Play with your food, you might be surprised by what you create! Cheers
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