- Level: Intermediate
- Total: 8 hr 10 min (includes brining time)
- Active: 10 min
- Yield: 6 turkey legs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 331
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 40 g
- Cholesterol
- 145 mg
- Sodium
- 901 mg
- Level: Intermediate
- Total: 8 hr 10 min (includes brining time)
- Active: 10 min
- Yield: 6 turkey legs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 331
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 40 g
- Cholesterol
- 145 mg
- Sodium
- 901 mg
Ingredients
Directions
Special equipment:
smoker and hardwood chunks; 8-quart plastic container- 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.
