Smoked Turkey Or Chicken Legs Recipes

SMOKED CHICKEN DRUMSTICKS

Steps:

• Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
• Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
• Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
• Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.

SMOKED CHICKEN LEGS RECIPE

Steps:

• Pour the water into a large container.
• Add the salt and sugar and stir until they have both dissolved.
• Add the peppercorns and bay leaves.
• Place the chicken legs in the brine mixture.
• Add more water to cover, if needed.
• Cover the container with a lid or plastic wrap.
• Place the container in the refrigerator.
• Allow the chicken to brine for 4 hours.
• While the chicken is brining, whisk together the thyme, oregano, basil, rosemary, garlic powder, lemon zest, and cayenne in a small bowl. Set this aside.
• After 4 hours, remove the chicken legs from the brine and rinse them under cold running water to remove most of the salt.
• Dry the chicken completely with paper towels and place the legs on a sheet pan.
• Rub the legs all over with the herb mixture.
• Set this aside for 30 minutes.
• Preheat the Traeger pellet grill.
• Fill the hopper with enough wood pellets to last for 3 hours.
• Then, turn the smoker on with the top open until you see a flame, approximately 5 minutes.
• Close the top. Set the temperature for 250˚F.
• Preheat the smoker for 10 minutes.
• Place the legs, skin side up, on the grill rack.
• If there is a probe thermometer attached, insert it into one of the chicken thighs.
• Close the lid and smoke for approximately 2-1/2 hours or until the meat reaches an internal temperature of 165°F.
• The skin will have browned.
• While the chicken is smoking prepare the rest of your meal.
• Suggestions for beverages and side dishes follow.
• Remove the cooked chicken to a clean cutting board and loosely cover with foil for approximately 10 minutes before serving.
• Cut the rested legs to separate the thighs from the drumsticks.
• Place the leg portions on a platter and serve with the recommended side suggested below.

SMOKED TURKEY OR CHICKEN LEGS

Steps:

• Wash 4 to 6 turkey legs and place in roaster or large pot. They will have to soak in the brine for 12 hours, so make sure the pot is large enough for the legs to be completely covered in the brine.
• Heat the chicken broth in a large pot to a low boil. add all brine ingredients and stir to dissolve. Boil for 10 minutes, remove from heat. Add 1 gallon cold water to the brine pot, add cooled brine to pot cover legs, add more water if needed.
• Cover and let soak in cool place for 12 hours.
• Remove legs from brine and rinse. Pat dry with paper towels. Discard brine. Combined all ingredients for the rub and coat the legs. Wrap in foil or plastic wrap and chill in fridge 6 hours or more.
• Make sure your fire is ready (250°) before adding soaked hickory wood chips. remove legs from foil. Fill drip/steam pan with broth listed above. Place in your smoker for 6-8 hours. You do not have to have constant smoke on these, so do not worry. You will want to add water to the drip pan after about 3 hours.
• Remove from smoker and let sit 15 minutes before serving. Enjoy!