jglass
New member
I found this recipe for a brine online which I used to brine 6 turkey legs for 24 hours. I heated this brine on the stove and added bay leaf and garlic to the recipe. I cooled it down before putting it on my drumsticks.
Ingredients:
6 lg turkey legs
1/2 C. brown sugar
1/2 C. kosher salt
6 tsp. liquid smoke
water, as needed to cover
Then I rinsed off the legs and dried them off a little with paper towels. I made the following rub recipe I also found online and gave the legs a good rub down.
3 Tbsp onion powder
2 Tbsp paprika
1 Tbsp garlic powder
1 tsp ground pepper
1 tsp ground cumin
1/2 tsp rubbed sage
3 Tbsp vegetable or light olive oil
Put the legs in a large ziploc bag and put them back in the fridge for about 12 more hours so the rub could really soak in. Took them out of the fridge and let them sit at room temp for about 20 minutes. I put mesquite chips with some rosemary sprigs in my stove top smoker. Put in the legs and smoked them for 1 hour and 30 minutes. They were perfectly cooked and tender with delicious smoked flavor.
Ingredients:
6 lg turkey legs
1/2 C. brown sugar
1/2 C. kosher salt
6 tsp. liquid smoke
water, as needed to cover
Then I rinsed off the legs and dried them off a little with paper towels. I made the following rub recipe I also found online and gave the legs a good rub down.
3 Tbsp onion powder
2 Tbsp paprika
1 Tbsp garlic powder
1 tsp ground pepper
1 tsp ground cumin
1/2 tsp rubbed sage
3 Tbsp vegetable or light olive oil
Put the legs in a large ziploc bag and put them back in the fridge for about 12 more hours so the rub could really soak in. Took them out of the fridge and let them sit at room temp for about 20 minutes. I put mesquite chips with some rosemary sprigs in my stove top smoker. Put in the legs and smoked them for 1 hour and 30 minutes. They were perfectly cooked and tender with delicious smoked flavor.
