Maple Glazed Smoked Turkey Legs
Juicy turkey legs are cured in a herb brine and then coated with a sweet maple syrup glaze. The intense smoky flavor of apple wood harmonizes wonderfully with the caramelized sweetness of maple syrup. The meat nearly falls off the bone while eating.
Ingredients(for 1 kg)
Instructions
Prepare Brine and Add Legs
8-12 hours (curing time)Bring water to a boil, stir in curing salt, brown sugar, thyme, garlic, and pepper. Let brine cool. Submerge legs completely and weigh down. Cure in the refrigerator at max. 6 °C.
Preparation for Smoking
1 hourRemove legs from brine, rinse cold, and pat thoroughly dry with paper towels. Let rest at room temperature for 1 hour. Preheat smoker to 120 °C and add apple and maple wood.
Smoking and Glazing
3-4 hoursSmoke legs at 120-135 °C until 74 °C core temperature is reached. Then apply maple syrup thinly, increase temperature to 135 °C and smoke for 30 more minutes. Apply second layer of maple syrup and smoke another 30 minutes until core temperature reaches 82 °C.
Resting and Serving
10 minutesRemove legs from smoker and let rest uncovered for 10 minutes so the glaze sets. Serve directly on the bone.
Pro Tip
Do not apply the glaze too early as the sugar will burn. Two thin layers applied 30 minutes apart give a nice lacquered finish.
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