If you're into a little savory spice, this dish is for you. Brined turkey legs are seasoned with a zesty garlic spice mixture, smoked until perfectly golden and glazed with a homemade brown butter bourbon sauce for a dish that will make everyone ask for more.
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|1/2 Cup||kosher salt|
|4 Tablespoon||Olive oil|
|1/2 Cup||Garlic Powder and Kosher Salt Mix|
|2 Tablespoon||rosemary, chopped|
|1/4 Cup||maple syrup|
|4 Tablespoon||Butter, browned|
Combine the brine ingredients and bring to a boil over high heat. Mix throughly until the sugar and salt are dissolved. Let brine cool.
1 Gallon water
1/2 Cup Sugar
2 Bay leaves
2 Sprig thyme
1/2 Cup kosher salt
Add the turkey legs and let brine overnight or for at least four hours. Remove turkey legs from the brine, rinse and pat dry.
4 turkey legs
When ready to cook, start the Traeger, set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
250 ˚F / 121 ˚C
Rub the drumsticks with the garlic-salt mixture, then with a tablespoon each of olive oil, and lay them directly on the grill grate. Smoke for 2 hours.
250 ˚F / 121 ˚C
4 Tablespoon Olive oil
1/2 Cup Garlic Powder and Kosher Salt Mix
Add the chopped rosemary and stir for a minute before adding the bourbon and maple syrup. Stir the mixture on low until it’s reduced by half and is syrupy (this should take approximately 5-6 minutes).
2 Tablespoon rosemary, chopped
1/4 Cup bourbon
1/4 Cup maple syrup
When the turkey drumsticks have finished smoking, remove them from the grill and turn the grill temperature up to High.
When grill reaches temperature, add the drumsticks back to Traeger and cook, basting occasionally with the brown butter glaze, until deeply caramelized and the legs have reached an internal temp of 165 degrees F.
4 Tablespoon Butter, browned
Remove, drizzle with a little more of the glaze, and serve with the chopped herbs, a pinch of chiles and lemon wedge. Enjoy!
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