Hot Smoked Turkey Leg
Turkey legs are brined in a robust salt solution that penetrates the meat deeply and keeps it moist. Slow smoking over hours develops a deep smoky flavor that pairs perfectly with the robust turkey meat. The result is irresistible, fall-off-the-bone meat with crispy skin.
Ingredients(for 1 kg)
Instructions
Brining
12-24 hoursDissolve salt, sugar, pepper, garlic and onion powder and bay leaves in water. Submerge turkey legs completely in the brine, weigh down with a weight and marinate in the refrigerator for 12-24 hours.
Forming Pellicle
1-2 hoursRemove legs from brine, rinse under cold water and pat thoroughly dry with paper towels. Place on a rack and allow to dry at room temperature or in the refrigerator with a fan for 1-2 hours until the surface is tacky.
Smoking Phase 1
3 hoursPreheat smoker to 120-135 °C and add hickory and cherry wood chips. Place legs on the grate and smoke unwrapped for 3 hours. Turn the legs once after 1.5 hours for even browning.
Wrapping and Finishing
2-4 hoursWrap legs tightly in butcher paper and continue cooking at the same temperature until a core temperature of 82-85 °C is reached. Open the paper and smoke the legs uncovered for another 20 minutes to crisp the skin. Rest for 15 minutes before serving.
Pro Tip
After 3 hours, wrap the legs tightly in butcher paper (Texas Crutch) – this overcomes the stall phase and keeps the meat moist until the core temperature is reached.
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