Festival-Style Smoked Turkey Legs

[@ChamoPeskdor]

I made this today, turned out AMAZING!! Thank you!!

[@cooking1handed232]

Such a pro tip to vacuum seal them- thank you I’m so excited to make them!

[@andrewmills297]

Looks like the fairs. Nicely done!

[@michaelreyes3130]

Skin looks great!

[@frankarmitage776]

That thumbnail got me

[@hoopjargon]

Facts

[@QueenMuva]

Me too

[@RedVRCC]

This was always one of my favorite things about the renaissance festival here in Michigan. I will always get a turkey leg when I'm there. I have no clue how they are so big and why they taste so good compared to usual turkey. Typical drumsticks for easter hardly compare. I'm usually a fast eater but it still takes me nearly an hour to completely strip the turkey keg down to the bone. I also enjoy sampling the mead and wine now that I'm old enough too.

[@rabbithole8592]

Turkeys are like living breathing prehistoric chickens! Absolutely delicious though! I have a smoked turkey leg in the oven right now. It's in a cast iron pan inside the oven set at 250. I periodically take it, flip the turkey leg, and baste it with the olive oil and butter from the pan and put it back in. Your turkey legs look amazing. I bet they were delicious!

[@whatsgrowingon]

You didn't season after the brine? Or was it pretty good without having to season after.?

[@PaigekiTrip]

Can this be done on a whole turkey?

[@gwenmerriweather2507]

Do you also brine a ham??? I cook them without brine and they come out just fine!

[@gwenmerriweather2507]

Oh, they are fresh, I get it! I buy them smoked!!

[@ChamoPeskdor]

What other meats can I use this brine for?

[@AtlantaGrillCompany]

I don't think I would use this brine for anything but poultry, and in most cases I would NOT include the pink curing salt for anything other than this, but you definitely can try it.

[@bongmea03]

❤👍👍👍

[@franklynthree]

now thats smoking turkey legs

[@benjaminlemon8505]

No rub on the outside?! 🤦🏾‍♂️

[@ggnan72]

I was thinking the same thing

[@blewis7559]

No need for rub the brine gives it all the seasoning it needs. If you need seasoning I’d do a no sodium rub or a no sodium poultry rub.

[@NovaNightOptimistic]

Exactly what I was looking for !

[@luigiviking3667]

What the h*** is the point of the brain? Everyone says you have to do that. I mean don't you let him throw out until you're? Seeing him on there and grill him tor smoke them or what not

[@brendathacker2913]

Prep time to long

[@9519ilaito]

😂😂😂😂𝒯𝒽𝒶𝓃𝒽 𝓎ℴ𝓊 𝓈ℴ ℳ𝓊𝒸𝒽,