Smoked Turkey Legs

Ingredients

10 turkey legs

Brine:
1 gallon water
1 cup salt
½ cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons dried sage
1 1/2 tablespoons black pepper
1 teaspoon ground cloves
1 teaspoon ground allspice
1 tablespoon paprika
1 teaspoon liquid smoke

Directions

Combine all of the ingredients for the brine in a large pot and bring to a boil. Let cool. if you’re short on time, you can also start by boiling the brine with just 2 quarts of water and then adding ice to cool to 1 gallon of brine.

While that’s happening, rinse your turkey legs and set aside in a large container (one that will fit into your refrigerator). You may want to use two separate containers. When the brine has cooled, pour the brine over the turkey legs, making sure they are totally submerged. Cover and refrigerate overnight.

When the turkey legs are ready, heat your charcoal. Also, take 1-2 handfuls of wood chips and soak them in water while the coals are heating.

When the coals are ready scatter the wood chips around the coals. Lay your grill rack over the coals. Place the turkey legs on the grill rack and close the grill.

Periodically check the turkey legs, turning every once in a while, and make sure the grill maintains a temperature of 300-325 degrees. Adjust amounts of charcoal, wood chips, and heat over the course of the cooking time.

Maintain the grill, charcoal, and wood chips, letting the turkey cook for 3 ½ to 4 hours–until the turkey legs have a nice, dark smoky color.

Serve immediately