The giant turkey leg you buy at the fair is just a brined, smoked drumstick. You can make the same thing at home for a fraction of the price, and it comes out juicier.
What You’ll Need:
- 4 large turkey legs (about 1 to 1½ pounds each)
- Brine: 8 cups water, ½ cup kosher salt, ½ cup brown sugar, 4 smashed garlic cloves, 1 tablespoon black peppercorns, 2 bay leaves
- 2 tablespoons olive oil
- 3 tablespoons All-Purpose BBQ Rub
- Hickory or apple wood
How to Make Them:
- Brine. Stir the salt and sugar into the water until dissolved. Submerge the legs, cover, and refrigerate 12 to 24 hours.
- Dry. Remove the legs, rinse, and pat very dry. Leave them uncovered in the fridge for an hour if you have time. Dry skin crisps better.
- Season. Rub with oil, then coat with the rub.
- Smoke at 275°F for 2½ to 3 hours, until the thickest part reads 175°F (don’t touch the bone).
- Rest 10 minutes before serving.
Pro Tips:
- Brush with butter in the last 20 minutes for shiny, mahogany skin.
- Turkey legs are tough, so don’t pull them at 165°F. Dark meat tastes best at 175°F or higher.
- Brine longer than 24 hours and the meat turns hammy.
