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.
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HOW TO SMOKE TURKEY LEGS JUST LIKE THEY DO AT DISNEY
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- Cure. Dissolve the salt, Prague powder #1, and the sugar in the water and then pour it in a 1 gallon zipper bag. Add the meat and refrigerate in the cure for about 24 hours, and not much longer or it can get too salty. While they are curing, move them them around a few times to make sure all parts are covered with the liquid.
- Rinse. Remove the meat from the cure, rinse it so the exterior will not be too salty, and pat the skin dry with a paper towel. You can take them out of the cure and hold them in the fridge uncooked for a day or two until you're ready to smoke them, but I wouldn't push beyond that.
- Fire up. Set up the grill for 2-zone smoking or fire up your smoker. Shoot for 325°F on the indirect side.
- Smoke. Smoke the turkey leg for about 1 hour until the thick part of the meat reaches at least 160°F.
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- Make the curing liquid by dissolving the salt, brown sugar, and curing salt (Prague powder) in cool water. Stir in the black peppercorns and the bay laves.
- Place the turkey legs in a gallon zip top bag, and pour the curing liquid over the legs. Put the bag on a place and cure for 24 hours in the refrigerator.
- Remove the turkey legs from the refrigerator and take the legs out of the brine. Give them a quick rinse under cool water and pat them dry.
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- Bring water to boil in a large pan, add kosher salt and sugar and stir until dissolved. Add remaining ingredients and remove from heat, cover and allow to cool for 30 minutes.
- Add mixture to a brining bucket or stockpot and add enough cold water or ice cubes to make a minimum of 16 cups brining solution.
- Place Turkey legs in brining solution and place in the refrigerator. Allow to brine for 4 to 6 hours.
- Remove from brine and pat dry. Allow to dry come to room temperature for 30 minutes on the kitchen counter.
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