These tender turkey legs are cured overnight and then smoked to juicy perfection!
Ahhh!! The ever-popular cured and smoked turkey leg!! Have you ever found yourself seeking out amusement parks, county fairs and state festivals just to get a bite into one of these delicious smoked turkey legs? {Slowly raises hand} Well, there… I have finally admitted it. I have driven over 50 miles (with Momma and plenty of storage bags and foil sheets in tow) just to stock up on these babies! Yep! That’s me! Weirdo!!! And hubby’s not too far behind me with his encouragement to PACK the freezer with them!!!
If you remember, when we went to Disney World he sure got his fill. What is it about them you may ask that gets us all in a “smoked-turkey-legs-dancing kind-a” mood? Well, for me, it’s that Smoky ham-like flavor. Actually, the first time I ever tried it I thought it WAS ham!! The trick is the cure that’s used to create that beautiful interior shade of pink. Meathead over at Amazing Ribs implores us to follow his curing ratio specifically so that we don’t meet Jesus early. So repeat after me, no deviations! Got it? Good!
What a great addition these smoked turkey legs will be to our Memorial Day menu and other summer cookouts to come! What are your plans for the holiday? I get the privilege to be amongst both of my veterans this year. The bible says to give honor to whom honor is due (Romans 13:7). Although it’s a day designed to particularly remember those who died while serving, I still make it a point to salute and celebrate dad and Auntee Gail for their years of sacrifice and service to our dear country. Say Grace and enjoy!
- 6 medium turkey drums ( Mine came 3 in a pack)
- Cure
- 8 tsp. Morton's Kosher Salt
- 2 tsp. Prague powder #1
- 6 T. dark brown sugar
- 2 c. distilled water, room temperature
- Dashes of worcestershire
- 2 bay leaves
- Seasoning Rub
- ½ c. brown sugar
- 1 T. coarse black pepper
- 1 T. cayenne pepper
- 1 T. chili powder
- 1 T. cumin
- 1 T. garlic powder
- 1 T. onion powder
- 1 T. paprika
- Hickory wood chips, soaked overnight
- Charcoal
- In a medium bowl, combine kosher salt, Prague powder, brown sugar and worcestershire into distilled water. Stir until dissolved.
- Loosen the skin away from the flesh on each leg.
- Using a flavor injector, inject some of the mixture into several spots on the turkey legs.
- Place three legs each into two plastic storage bags.
- Pour half of the mixture into both bags. Toss a bay leaf into each bag and seal pushing put all excess air.
- Place bags onto a baking sheet to shield fridge from any leaks.
- Place in fridge and marinate for 24 hours.
- Discard marinade and rinse each turkey leg under cold water. Pat dry.
- In a small bowl, combine brown sugar black pepper, cayenne pepper, chili powder, cumin, garlic powder, onion powder and paprika. Mix well.
- Season each leg liberally with the seasoning mixture.
- Using a smoker, smoke the legs on the highest grate over soaked hickory chips and charcoal for 3-5 hours or until the internal temperature on both sides of the bone reaches 170 degrees. Say grace and enjoy!
Curing recipe adapted from Meathead
Thank you very much! Awesome recipie. Huge hit at Thanksgiving. In the future, I think I would tone down the cayenne and black pepper in the rub.
Glad you enjoyed them Shane!! We like a lot of spice around here!! 🙂