SMOKED TURKEY LEGS

Smoked Turkey Legs

6 months ago, Stephen and I started thinking about our travel plans for 2020. We seriously contemplated re-visiting Japan, almost bought tickets for Vancouver and wondered if Alivia was too young for Disney World. Our indecisiveness saved us from having to cancel travel plans once the seriousness of COVID19 became evident. Like many others, my in-laws had to cancel their UK trip and my parents have delayed their annual Cuba vacation to the fall.

While our dreams of a family vacation this year have been put on hold, the best part about travelling for your appetite is being able to relive memories through food. My fondest memory of Disney World is discovering their famous smoked turkey legs with my mom and little brother. That trip, we shared one huge turkey leg between the three of us. Meanwhile, on my trip with Stephen, we each devoured our own possessively. Then in Tokyo Disneyland with hours of lines, the Turkey Leg line was one we were willing to brave for Alivia to get her first taste.

This recipe for Smoked Turkey Legs brings a small bit of magic to our own backyard and you don’t even need a smoker. We use our normal bbq with a smoker box for delicious results. Even without a smoker box, making an aluminum foil pouch filled with wood chips (then poke some holes in the pouch with a fork) also works! The key is keeping the smoke going and cooking at a temperature of 275°F. Cooked for two hours, the turkey leg is sweet, smokey and super tender.

For other delicious recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

Smoked Turkey Legs

Prep Time: 24 hours

Cook Time: 2 hours

Yield: 2-3

Ingredients

  • 2 turkey legs
  • 1 tbsp kosher salt
  • 1/2 tsp curing salt
  • 4 tbsp dark brown sugar
  • 1 cup of filtered water
  • 1 cup of hickory smoking wood chips
  • 1 cup of cherry smoking wood chips

Instructions

  1. 24 hours before smoking, marinate turkey legs in a sealed bag with kosher salt, curing salt, dark brown sugar and filtered water. Make sure the sugar is dissolved and remove as much air as possible, making sure the turkey legs are fully submerged. Optional: rotate the bag after 12 hours for full contact/coverage.
  2. Fill a smoker box with wood chips and set over direct heat on BBQ. Preheat BBQ until 275°F and smoky.
  3. Place turkey on the upper grill, indirect heat, and smoke until internal temperature hits 165°F, about 2 hours. Maintain the BBQ temperature at 275°F and refill wood chips in the smoker box as needed.

Notes

Tips: For easier clean up and to keep the turkey moist, place a baking tray under the turkey legs filled with water. This will also catch the drippings.

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