Traeger Smoked Turkey Legs Food

SMOKED TURKEY LEGS

Steps:

• Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
• Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
• Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
• Re-warm the mop mixture over low heat.
• Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
• Mix ingredients together in a small bowl.
• Combine the mop ingredients in a small saucepan and warm the mixture over low heat.

SMOKED TURKEY LEGS

Steps:

• Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
• Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
• While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
• Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
• Defat the jus, remove the skins and serve the legs alongside the smoky jus.

SMOKED TURKEY

Steps:

• Combine all brine ingredients in a large stockpot (if it's large enough to fit your turkey) or turkey brine bag. Place the turkey in the pot or bag and make sure it's completely covered.
• If using a stockpot, place the lid on the pot. If using the bag, seal up (by knotting the bag or clipping with a locking clip) and set it in a roasting pan to prevent any accidental leaks. Refrigerate for 8 hours or overnight.
• The morning of, remove the turkey from the brine (over the sink to minimize any mess) and rinse it off completely, including inside the cavity. Pat it dry (a wet turkey is a soggy cooked turkey).
• Very gently separate the breast skin from the meat, being careful not to rip it. If you're wearing rings, take them off so they don't rip the skin either. Stuff the softened 1/2 cup of butter under the skin and press it over the entire breast (pressing from the outside of the skin is the easiest method).
• Salt and pepper the inside of the cavity and place the onions, rosemary, sage, and 3 Tbsp cubed butter/ghee.
• Wrap the prepare turkey in plastic wrap and place in the roasting pan in the fridge for 30 minutes to an hour to allow the butter to firm up. Remove from fridge and discard the plastic wrap and coat the turkey in more salt and pepper, patting dry again beforehand in case condensation has collected under the plastic wrap.
• Turn the smoker on and allow the fire to get started. Turn the heat up to 180°F and place the turkey (still in the roasting pan) directly on the smoker grates for 2 hours. Turn up the heat to 225°F for another hour. Finally, increase the heat to 325°F for approximately 1 more hour, or until a quick-read thermometer reads 160°F in the breast and 180°F in the thigh (test in the thickest parts).
• Remove from the smoker and let rest for 30 minutes before carving.
• Once you've gotten all the meat off the turkey, make a broth out of the carcass (get the recipe here).

SMOKED TURKEY LEGS

Steps:

• Place 2 gallons of water and all of the salts, herbs, and seasonings into a large stock pot over high heat. Bring the mixture up to a boil, reduce heat and simmer for 5 minutes, or until all of the salt is dissolved.
• Remove from the burner, let cool to room temperature.
• Add in the ice and cold water, and place into the fridge until it is refrigerator temperature.
• Add your turkey legs to the brine, cover, and let brine for 24 hours.
• Preheat your pellet grill to 200°. Using hickory pellets for a strong smoke flavor, or milder fruit tree pellets for a less prominent smoke.
• Rinse the excess brine from the legs and dry them well. Brush the skin with a light coating of oil, and place onto the smoker.
• Let smoke for 3-5 hours, turning periodically, until the internal temperature is 165-180° and the exterior is golden brown.
• Remove and serve hot!