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Injected Drunken Smoked Turkey Legs

Injected Drunken Smoked Turkey Legs

By Traeger Kitchen

If you want to tear into a hunk of meat with a handle, smoke these spicy, bourbon-infused turkey drumsticks. They’re a perfectly portable meal to take on your next outdoor adventure.

Prep Time

15 Minutes

Cook Time

1 Hours

Pellets

Pecan

Ingredients

This recipe serves:

4

Units of Measurement:
main
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

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.

  • 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

    03:00

    Super Smoke

My Notes


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