Recipe Courtesy of Misty Banchero (@SeattleButchersWife)
Are you into legs? I didn’t think I was until I started making chicken lollipops. I figured why not give a Turkey leg a whirl in the smoker. Brined in pickle juice, citrus & herbs overnight, seasoned and set on the grill till done then I brushed sauce on a couple of times. Would you grab this thing by the bone & tear into it?
Category
Poultry
Servings
4
Prep Time
24 hours
Cook Time
90 minutes
Author:
PS Seasoning
Recipe Courtesy of Misty Banchero (@SeattleButchersWife)
Are you into legs? I didn’t think I was until I started making chicken lollipops. I figured why not give a Turkey leg a whirl in the smoker. Brined in pickle juice, citrus & herbs overnight, seasoned and set on the grill till done then I brushed sauce on a couple of times. Would you grab this thing by the bone & tear into it?
Ingredients
4 Turkey Legs
1 Cup Pickle Juice
-
TT Fly The Coop Poultry Blend
-
TT Bee Sting Honey Chipotle
1 T Honey
Directions
Combine 3 cups water with 1 cup leftover pickle juice to create a brine. (You can also add herbs/citrus to your liking) Brine the turkey legs for 24 hours in the refrigerator. I use a Cambro airtight container.
Remove the turkey legs from the refrigerator and take the legs out of the brine. Pat them down to dry them off. Season them generously with Fly the Coop seasoning.
Preheat your grill to 225 degrees F. Place your turkey legs directly on the smoker. Close the lid and smoke the turkey legs.
Add a cup of Hot Honey Bee Sting sauce to 1 Tbsp honey to make a glaze. When the legs hit an internal temp of 150 degrees, glaze the legs using a silicone brush. Repeat that step, allowing the glaze to set.
Total cook time is around an hour and a half until the internal temperature of the legs reaches 175-180 degrees.