Smoked Turkey Legs Recipes
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 LEGS RECIPE | TRAEGER GRILLS
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 11
Steps:
- In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. Bring to a boil over high heat, stirring to dissolve the salt . Let cool to room temperature. Add the cold water and ice, then chill the brine in the refrigerator.
- Add the turkey legs to the brine, making sure they're completely submerged. Refrigerate for 24 hours, then remove the turkey legs and discard the brine. Rinse the legs under cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.
- When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
- Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Lay the turkey legs directly on the grill grates. Close the lid and smoke until the internal temperature reaches 165℉ and the turkey legs are deeply browned, 4-5 hours. Don't be alarmed if the meat under the skin is pinkish; that's a chemical reaction from the cure and the smoke.
- Serve immediately. Enjoy!
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EASY DINNER RECIPES FEATURING SMOKED TURKEY LEGS
From allrecipes.com
Author Carl Hanson
- Taco Salad. View Recipe. The turkey is a Mesoamerican original. It was first domesticated about 2000 years ago in what is now central Mexico. So swapping in the savory meat of a smoked turkey leg in Mexican recipes calling for chicken makes perfect sense.
- Tuscan Smoked Turkey Bean Soup. View Recipe. Maureen explains the benefits of using smoked turkey legs instead of ham in this flavorful bean soup: "Turkey instead of ham really cuts the fat and calories.
- Authentic Mole Sauce. View Recipe. Smoked turkey legs are also the perfect partner for rich, flavorful mole sauce. This complex-tasting, dark chocolate- and chile-based sauce is a terrific fusion of indigenous Mesoamerican and European influences.
- Chef John's Beans and Greens. View Recipe. Here is Chef John's favorite home version of a true classic. "Beans and greens has it all," he says. "It's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting."
- Cobb Salad. View Recipe. Dice up some smoked turkey leg meat to top off a Cobb salad. Generally speaking, flavorful smoked turkey meat is a great swap for grilled chicken or chicken breast meat in so many main dish salad recipes.
- Red Beans and Rice. View Recipe. Save some smoked turkey leg for this red beans and rice recipe. Treat the turkey just like you would ham. Shred it up and add it the last 20 minutes.
- Turkey Rice. View Recipe. This turkey rice recipe has lots of flavor and not a lot of ingredients. "This turkey rice is in fact a little more turkey than rice," says Chef John.
- Smoked Turkey Split Pea Soup. View Recipe. Smoked turkey leg is amazing in split pea soup. This recipe specifically calls for smoked turkey legs. But, basically, if a recipe asks for ham hocks or smoked ham, you can swap in the meat from smoked turkey legs with thoroughly delicious results.
- Tasty Collard Greens. View Recipe. Here's a classic recipe for collard greens that calls for smoked turkey. You'll simmer the greens in chicken stock and spice them up with crushed red chile flakes.
- Turkey Corn Chowder. View Recipe. Creamy corn and potato chowder isn't quite complete without some savory smoky meat. Smoked turkey leg meat gets it done deliciously here.
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- Choose Your Legs. It can sometimes be tricky to find turkey legs when it's not the holidays. And, when you do, they are often part of the whole bird. Ask the butcher at your local market for help, and see if they can order the legs from the large male turkeys instead of the smaller females (if you want fair-style jumbo legs).
- Brining Is Best. Brined Turkey. Though it's not absolutely necessary, taking the time to brine your bird legs before you smoke them will add flavor and moisture.
- Rinse and Dry. To make sure your turkey legs aren't too salty, give them a quick rinse after brining. This also helps to remove any excess seasoning that may burn while smoking.
- Rub With Spices. Johnny's Spice Rub. Lightly rub the turkey legs with high-heat oil like vegetable, canola, corn, grapeseed, safflower, or sunflower (don't use olive oil, as it can burn easily), then apply your favorite combination of spices, seasoning rub, or just go au-natural.
- Smoke the Turkey. Smoking Turkey Legs. Here is where all of that preparation is put to good use: The smoking! Here's how long to cook smoked turkey legs, depending on how you're smoking them
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