Smoked Turkey Legs
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
39
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Worcestershire Sauce1 tbsp
Vegetable Oil2 tbsps
Red Chili (mild dried ground)1 tbsp
Brown Sugar (packed)1 cup
White VinegarDirections:
1
Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin
2
Combine the Worcestershire sauce and the oil
3
Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin
4
Sprinkle the dry rub over the skin, liberally rubbing into the turkey legs and under the skin
5
Place the legs in plastic bags and refrigerate
6
Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F
7
Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes
8
Re-warm the mop mixture over low heat
9
Transfer the turkey legs to the smoker
10
Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours
11
Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker
12
Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce
13
Mix ingredients together in a small bowl
14
Combine the mop ingredients in a small saucepan and warm the mixture over low heat