For my recipe, today, a 15 pound turkey smoked at 225 degrees for 2 hours, then the bird is covered and the grill is turned up to 325 for the 90 minutes remaining. Smoked just right on the weber kettle.
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Smoked turkey leg recipe grill. We were eating it in about 4. You can cook them to 165 or you can cook them to 180°, the debate is on about which one is. Either transfer the legs to an upper cooling rack or keep cooking.
Lay your grill rack over the coals. Place the turkey on the indirect heat side, so on the opposite side of the foil packet, and close the lid. We are smoking some big turkey legs on the weber grill!
Lightly coat each turkey leg with the oil, season with salt & pepper, then place them on your grill. You could also achieve a smoky flavor by adding 1/2 teaspoon of liquid smoke to the brine. Combine all the ingredients for the brine in a pitcher and stir well to combine.
Heat up your smoker to 275°f. This is a little higher than we sometimes do for other smoked meat, but this should allow us a better chance of getting that golden crisp on the skin. More wood chips makes more smoke, increasing the smoked flavor of the turkey legs.
Once your smoker is up to temperature, transfer the legs to the cooking grates. Watch the whole video and be entertained! Occasionally check the foil packet to make sure it is still smoking, if.
Smoked wild turkey legs it isn’t very often that i get the chance to eat wild turkey, but after every hunting season, you can bet that i will be smoking up some wild turkey legs! Give each turkey leg a light coating of oil, salt and pepper, then place them all over the grill. Move the legs to your upper cooking rack or continue to cook over indirect heat for 45 minutes to an hour or until the legs are done.
Try to leave at least half an inch between each leg. Periodically add additional wet wood chips to make more smoke as needed. These meaty turkey legs are brined overnight in a fragrant, salty brine so that they soak up.
In a large bowl combine water, 1 cup sugar, ¼ cup ap rub, and bay leaves. 1 cup hot water 4 cups cold water 2 tbsp sea salt 2 tbsp brown sugar 2 bay leaves 1 tbsp garlic powder dash of black pepper. Stand up the bag and pour the brine into each bag to completely cover the legs.
Once the cooker reaches temperature place the turkey legs directly on the grate in the smoker and cook. Bring hot water to almost a boil. How to smoke turkey legs brining turkey legs:
These large legs are packed full of flavor! Coat the turkey legs lightly with oil, then apply an even layer of the rub to season the meat. How to smoke turkey legs.
Place the turkey legs on the grill rack and close the grill. Smoke your turkey legs in the oven at 250°f until they reach an internal temperature of 155°f. Place the turkey legs into the brine solution and refrigerate overnight or at least 6 hours.