STATE FAIR SMOKED TURKEY LEGS
Who doesn't love those State Fair Smoked Turkey Legs? Admit it....you secretly love buying those! They wrap it in tin foil, and you walk around and munch on that obscenely huge, tender, smoky lean meat that could almost be mistaken for ham while looking at all the displays and entries. I wanted to replicate that for an upcoming...
Provided by Sherry Blizzard
Categories Turkey
Time 3h
Number Of Ingredients 8
Steps:
- 1. Bring all ingredients EXCEPT Turkey to a boil. Stir to dissolve salt and sugar. Let it sit to room temperature. Put the brine in the fridge to get cold.
- 2. Slide your fingers under the turkey leg skins to separate the turkey meat from the skin. Do not remove the skin, but slide it to the bottom of the leg.
- 3. ***Note You want to brine the meat. So leave the skin around the bottom of the leg.
- 4. Place the cold marinade into a food-safe bucket....they are cheap and easy to find. Add the turkey legs with the skin around the turkey's ankles. Let sit in the fridge overnight and up to 24 hours.
- 5. ******Note Be careful, the longer it sits in the brine the less your meat will remain in a solid state....I personally prefer overnight.
- 6. Rinse the turkey legs under cold water and return the skin to cover the legs. Pat dry with paper towels.
- 7. Preheat the smoker to 250. I used apple wood chips. Place the turkey legs on the smoker girll and allow to smoke for 1 1/2 hours....flip the legs over and continue for another 1 1/2 hours.
- 8. Remove and enjoy, or do like I am doing and zip seal them in vacuum pack bags to take hiking on your next adventure.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
