Difficulty: Beginner
Poultry
Maple Brined Smoked Turkey Legs
Prep Time: 15 min
Cook Time: 4 hrs, 10 min
Difficulty: Beginner
If you’ve got a craving for Turkey, this recipe will hit the spot! A slow, delectable brine with some of our favorite recteq Rubs make these Maple Brined Smoked Turkey Legs the best you’ve ever had.
Instructions
- Step 1: Add all ingredients for the brine to a pot and simmer to dissolve ingredients, then cool completely.
- Step 2: Pull the skin back from the turkey legs to allow the brine to penetrate the meat evenly.
- Step 3: Brine for 24 hours in refrigerator.
- Step 4: Preheat recteq to 250℉.
- Step 5: Remove the legs from the brine and dry completely with a paper towel.
- Step 6: Season the legs liberally both under and on top of the skin with Rossarooski's Honey Rib Rub.
- Step 7: Smoke for 4-4.5 hours until legs reach an internal temperature of 170℉-175℉.
Ingredients
Serving Sizes
Brine
- 2 gallon(s) Water
- 1 cup(s) Kosher Salt
- 1 cup(s) Sugar
- 1/2 cup(s) Colden's Freakin' Greek Rub
- 2 tablespoon(s) Red Pepper Flakes
- 2 tablespoon(s) Whole Black Peppercorns
- 2 cup(s) Maple Syrup
Turkey
- 10 each Turkey Legs
- 5 tablespoon(s) Rossarooski's Honey Rib Rub
Tools Needed
- Large Pot
- Step 1: Add all ingredients for the brine to a pot and simmer to dissolve ingredients, then cool completely.
- Step 2: Pull the skin back from the turkey legs to allow the brine to penetrate the meat evenly.
- Step 3: Brine for 24 hours in refrigerator.
- Step 4: Preheat recteq to 250℉.
- Step 5: Remove the legs from the brine and dry completely with a paper towel.
- Step 6: Season the legs liberally both under and on top of the skin with Rossarooski's Honey Rib Rub.
- Step 7: Smoke for 4-4.5 hours until legs reach an internal temperature of 170℉-175℉.
Chef Pairings
Embrace the holiday flavor vibes with an addition of Cranberry Citrus Relish and Sage Stuffing.