I haven't been able to smoke anything for a few weeks so I am itching to do something. How about some turkey legs, you know the kind you get at the county fair that have been brined & cured like ham.
Here we go...
Six turkey Legs - about 5 pounds in all.
Mix up some of my basic lower sodium brown sugar ham brine (see recipe below) and inject.
Pour rest of brine over top, cover and into the fridge to brine/cure for 24 hours (they will get flipped/rotated before going to bed).
Recipe:3 Quarts Cold filtered (or distilled) Water .
6 1/2 TBS Pickling Salt
2 tsp. Curing Salt #1 (also know as Prague Powder #1 - contains 6.25% Sodium Nitrite)
2/3 Cup Brown Sugar
Inject each turkey leg with 3 liq. oz of the brine. Immerse turkey legs in the rest of the brine and soak overnight in the fridge.
The next day, remove from brine and pat dry. Smoke at a low temp (165° - 185°) for about 45 minutes, then raise temp to 350° - 400° and cook until an internal temperature of 165° is reached.
Can't wait until tomorrow!
Stay tuned...
