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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.
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 turkey legs
1/2 Gallon cold water
4 Cup Ice
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 turkey legs
1/2 Gallon cold water
4 Cup Ice
: 250 ˚F
: 165 ˚F