Saturday, September 8, 2012

Fair Style Smoked Turkey Legs

We often get these when we go to the Ren Faire here in Texas.  It's one of those meals you just can't pass up.


  • 8 turkey legs


  • 1 gallon water
  • 1 C. kosher salt
  • 1/2 C. sugar
  • 2 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 1 Tbsp ground pepper
  • 1 tsp rubbed sage
  • 1 tsp ground cumin

Turkey Drumstick Spice Rub:

  • 3 Tbsp onion powder
  • 2 Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 tsp ground pepper
  • 1 tsp ground cumin
  • 1/2 tsp rubbed sage
  • 3 Tbsp vegetable or light olive oil


For brine, combine brine ingredients in large pan. Bring to a boil. Remove from heat, cover, and let cool to room temperature. Pour into container (a large, clean bucket works well) and refrigerate brine until cold (approximately 35-40 degrees F).  This can take several hours best to prepare ahead of time.

Rinse turkey legs in cold water, pat dry.

Place the turkey legs into brine. Let soak four to six hours.  I prefer to let them soak overnight.  Remove legs, rinse well, and discard brine. Dry drumsticks well with paper towels.

In small bowl, combine spice rub ingredients with fork til well mixed. Rub onto turkey legs. Let drumsticks sit out for about one hour. Place turkey legs into smoker at 225 degrees F. A light-flavored wood is best for turkey.

Smoke legs for four to six hours, til meat is nearly falling off the bone.  Need to reach internal temp of 170 degrees. Remove legs from smoker, and let rest for half an hour.

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