Injected Drunken Smoked Turkey Legs

Steps

• 1

  In a large pot, mix together all ingredients except the turkey legs. Bring to a boil. Let cool and pour the marinade into a resealable bag, then add in the turkey legs. Allow them to marinate for 24 hours in the fridge.

  Ingredients

  • 1 Bottle Frank's RedHot Sauce

  • 1/2 Cup butter

  • 1 Cup brown sugar

  • 1/2 Cup Whiskey or bourbon

  • 3 Clove garlic, minced

  • 1 Teaspoon Cajun seasoning

  • 1/2 Cup chicken stock

  • 6 Large turkey legs

• 2

  Remove the turkey legs from the bag, saving the marinade.

• 3

  Bring half of the marinade to a boil and reserve for basting.

• 4

  Dilute the other half of the marinade with chicken stock. Fill the meat injector with the marinade/chicken stock mixture and insert it into the meaty parts of the turkey leg in several places. Inject turkey legs with marinade until they plump up.

• 5

  When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  250 ˚F / 121 ˚C

  Super Smoke

• 6

  Place the turkey legs on the grill grate and cook for 1-1/2 to 3 hours, depending on the thickness of the legs, or until the internal temp registers 165°F on an instant-read thermometer. Baste the legs with the reserved, boiled marinade every 45 minutes. Enjoy!

  250 ˚F / 121 ˚C

  165 ˚F / 74 ˚C

  Super Smoke