Steps

• 1

  Plan ahead, these turkey legs brine overnight. In a large stockpot, combine one gallon of water, Traeger Rub, curing salt, brown sugar, peppercorns, and bay leaves.

  Ingredients

  • 1/4 Cup Traeger Rub

  • 3 Cup Morton Tender Quick Home Meat Cure

  • 1/2 Cup brown sugar

  • 6  Whole black peppercorns

  • 2 Whole Bay leaves

• 2

  Bring to a boil over high heat to dissolve the salt and sugar granules. Take off the heat and add in 1/2 gallon of water and ice. Make sure the brine is at least to room temperature, if not colder. (You may need to refrigerate the brine for an hour or so.)

• 3

  Add the turkey legs making sure they are completely submerged in the brine.

  Ingredients

  • 8  (1-1/2 lb each) turkey legs

• 4

  After 24 hours, drain the turkey legs and discard the brine. Rinse the brine off the legs with cold water, then dry thoroughly with paper towels.

• 5

  When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.

  250 ˚F / 121 ˚C

  Super Smoke

• 6

  Lay the turkey legs directly on the grill grate.

• 7

  After 2-1/2 hours, wrap a piece of bacon around each leg and finish cooking them for the last 30 to 40 minutes.

  250 ˚F / 121 ˚C

  Super Smoke

  Ingredients

  • 8 Slices bacon

• 8

  The total cooking time for the legs will be 3 hours, or until the internal temperature reaches 165°F on an instant-read meat thermometer. Serve and enjoy!

  250 ˚F / 121 ˚C

  165 ˚F / 74 ˚C

  Super Smoke