Smoked Turkey Legs Recipe Traeger Grills

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SMOKED TURKEY LEGS RECIPE | TRAEGER GRILLS



Smoked Turkey Legs Recipe | Traeger Grills image

Unleash your inner Viking with our Smoked Turkey Legs. These drumsticks aren't a wimpy, wing night special, they're big on flavor with a crusted outside and juicy turkey inside.

Provided by Traeger Kitchen

Categories     Poultry

Number Of Ingredients 8

Traeger Rub
curing salt
brown sugar
crushed allspice berries, optional
whole black peppercorns
bay leaves
liquid smoke
turkey legs

Steps:

  • In a large stockpot, combine one gallon of warm water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves and liquid smoke.
  • Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature. Add 1/2 gallon cold water and 4 cups ice; chill in the refrigerator.
  • Add the turkey legs, making sure they're completely submerged in the brine. After 24 hours, drain the turkey legs and discard the brine.
  • Rinse the brine off the legs with cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.
  • When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
  • Lay the turkey legs directly on the grill grate.
  • Smoke for 4-5 hours, or until the internal temperature reaches 165℉ on an instant-read meat thermometer. Make sure the probe doesn't touch bone or you'll get a false reading.
  • The turkey legs should be deeply browned. Don't be alarmed if the meat under the skin is pinkish: that's a chemical reaction to the cure and the smoke.
  • Serve immediately. Enjoy!

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