Smoked Turkey Legs

Make the Brine:

In a deep hotel pan or large container, combine 6 quarts of cold water and 1.5 cups of kosher salt. Stir until the salt is completely dissolved.

Add 4 cups of brown sugar to the saltwater and whisk until well combined.

Add a handful of fresh rosemary sprigs, sage leaves, garlic cloves, and thyme sprigs to the brine mixture.

Incorporate 4 tablespoons of pink curing salt into the brine, whisking to ensure even distribution.

Submerge the turkey legs in the brine, making sure they are fully covered. Let the turkey legs brine for 6-8 hours, or overnight. If using smaller turkey legs, you can brine for 4-6 hours, but no longer than 12 hours.

After brining, remove the turkey legs from the brine and pat them dry.

Smoking:

Fire up your smoker to 300°F (150°C).

Optionally, apply your desired rub to the turkey legs, or keep them plain for a classic flavor.

Place the turkey legs on the smoker grates, aiming the thickest part towards the fire.

Smoking Process:

Smoke the turkey legs for approximately 2 hours, maintaining a smoker temperature of around 170°F (77°C) internal.

The turkey legs are ready when they reach an internal temperature of 170°F (77°C) and the meat is tender and cooked through.

Resting and Serving:

Carefully remove the smoked turkey legs from the smoker and allow them to rest for a few minutes and let them come down in temperature.

Serve the smoked turkey legs as a delightful treat, reminiscent of fair and carnival flavors.

It's the perfect dish to bring the carnival atmosphere right to your own backyard!