By Traeger Kitchen
These drumsticks aren't a wimpy, wing-night special. They're big on flavor with a crusted outside and juicy turkey inside. Go medieval on your week with this slow-smoked, wood-fired entree.
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|1 Gallon||warm water|
|1 Cup||Traeger Rub|
|1/2 Cup||Morton Tender Quick curing salt|
|1/2 Cup||brown sugar|
|1 Tablespoon||crushed allspice berries (optional)|
|1 Tablespoon||Whole black peppercorns|
|2 Teaspoon||liquid smoke|
|1/2 Gallon||cold water|
In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. Bring to a boil over high heat, stirring to dissolve the salt . Let cool to room temperature. Add the cold water and ice, then chill the brine in the refrigerator.
1 Gallon warm water
1 Cup Traeger Rub
1/2 Cup Morton Tender Quick curing salt
1/2 Cup brown sugar
1 Tablespoon crushed allspice berries (optional)
1 Tablespoon Whole black peppercorns
2 Bay leaves
2 Teaspoon liquid smoke
4 Cup Ice
1/2 Gallon cold water
Add the turkey legs to the brine, making sure they're completely submerged. Refrigerate for 24 hours, then remove the turkey legs and discard the brine. Rinse the legs under cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.
4 turkey legs
When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
250 ˚F / 121 ˚C
Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Lay the turkey legs directly on the grill grates. Close the lid and smoke until the internal temperature reaches 165℉ and the turkey legs are deeply browned, 4-5 hours. Don't be alarmed if the meat under the skin is pinkish; that's a chemical reaction from the cure and the smoke.
250 ˚F / 121 ˚C
165 ˚F / 74 ˚C
Serve immediately. Enjoy!
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