📝 About This Recipe
Transport your taste buds to the bustling atmosphere of a medieval fair with these succulent, fall-off-the-bone smoked turkey legs. Cured in a maple-bourbon brine and rubbed with a signature blend of smoky spices, these legs achieve a deep mahogany color and a flavor profile that balances salty, sweet, and savory perfectly. Whether you're hosting a backyard feast or craving that iconic carnival snack, this low-and-slow method ensures every bite is juicy and infused with authentic wood-fired aroma.
🥗 Ingredients
The Turkey
- 4-6 pieces Jumbo Turkey Legs (roughly 1 to 1.5 lbs each)
Maple Bourbon Brine
- 8 cups Water (divided)
- 1/2 cup Kosher Salt
- 1/2 cup Brown Sugar (packed)
- 1/4 cup Maple Syrup (grade A dark preferred)
- 1/4 cup Bourbon (optional, for depth of flavor)
- 1 teaspoon Pink Curing Salt (Prague Powder #1) (essential for that 'ham-like' pink color and texture)
- 1 tablespoon Black Peppercorns (whole)
- 4 cloves Garlic (smashed)
- 2 cups Ice Cubes (to cool the brine quickly)
The Sweet & Smoky Rub
- 2 tablespoons Smoked Paprika
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Vegetable Oil (to bind the rub to the skin)
👨🍳 Instructions
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1
In a large pot, combine 4 cups of water, kosher salt, brown sugar, maple syrup, bourbon, curing salt, peppercorns, and smashed garlic. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved.
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2
Remove the pot from the heat and stir in the remaining 4 cups of cold water and the ice cubes. It is vital that the brine is completely cold (below 40°F) before adding the turkey.
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3
Place the turkey legs in a large, food-safe container or a heavy-duty gallon-sized Ziploc bag. Pour the cooled brine over the turkey, ensuring they are fully submerged. Refrigerate for at least 12 hours, but ideally 24 hours.
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4
After brining, remove the turkey legs and rinse them thoroughly under cold water to remove excess surface salt. Pat them completely dry with paper towels; dry skin is the key to a better texture.
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5
Let the turkey legs sit uncovered on a wire rack in the refrigerator for 1-2 hours. This helps form a 'pellicle,' a slightly tacky surface that allows smoke to adhere better.
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6
Preheat your smoker to 225°F (107°C). Use a mild fruitwood like apple, cherry, or pecan for the best flavor profile on poultry.
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7
In a small bowl, mix the smoked paprika, onion powder, garlic powder, chili powder, and black pepper. Lightly coat each turkey leg with vegetable oil, then generously apply the rub to all sides.
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8
Place the turkey legs directly on the smoker grates. Close the lid and smoke for approximately 3 to 4 hours.
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9
Check the internal temperature after 3 hours. You are aiming for an internal temperature of 165°F (74°C) for food safety, but for 'fall-off-the-bone' tenderness, many pitmasters prefer taking them to 175°F (80°C).
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10
During the last 45 minutes of cooking, you can increase the smoker temperature to 275°F (135°C) if you prefer a crispier skin.
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11
Once the target temperature is reached, remove the legs from the smoker and wrap them loosely in aluminum foil.
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12
Allow the turkey legs to rest for at least 15-20 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
💡 Chef's Tips
Don't skip the pink curing salt if you want that classic pink 'ham' look and flavor; however, use it sparingly as measured. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks. Always use a meat thermometer inserted into the thickest part of the leg, avoiding the bone, for accuracy. If the skin looks like it's getting too dark too quickly, tent the legs with foil mid-way through the cook. For extra moisture, you can spritz the legs with apple juice every hour after the first two hours of smoking.
🍽️ Serving Suggestions
Serve with a side of buttery corn on the cob and creamy coleslaw for a classic fair experience. Pair with a crisp hard cider or a malty amber ale to cut through the richness of the smoke. Offer a side of spicy honey or a white Alabama-style BBQ sauce for dipping. Leftover meat can be shredded and used for the best smoked turkey salad or added to a hearty split pea soup.