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Prep 24 hrs
Cook 6 hrs
Just like the state fair or renaissance festival! Make these for now, or heat them up later. you can use a gas, electric, or charcoal Smoker, or a conventional grill if you use indirect heat. You can actually use this same recipe for a 12-15 lb whole turkey or chicken as well, just keep it in the smoker for a full 12 hrs.
- 354.88 ml salt
- 118.29 ml brown sugar
- 59.14 ml peppercorn
- 59.14 ml Emeril's Original Essence, mix (optional)
- 3785.0 ml chicken stock
- 3785.0 ml cold water
- 29.58 ml paprika
- 29.58 ml onion powder
- 29.58 ml salt
- 14.79 ml pepper
- 14.79 ml garlic powder
- 29.58 ml Emeril's Original Essence, mix (optional)
Broth for steam pan
- 1892.5 ml water
- 236.59 ml apple juice
- 236.59 ml white wine
- Wash 4 to 6 turkey legs and place in roaster or large pot. They will have to soak in the brine for 12 hours, so make sure the pot is large enough for the legs to be completely covered in the brine.
- Heat the chicken broth in a large pot to a low boil. add all brine ingredients and stir to dissolve. Boil for 10 minutes, remove from heat. Add 1 gallon cold water to the brine pot, add cooled brine to pot cover legs, add more water if needed.
- Cover and let soak in cool place for 12 hours.
- Remove legs from brine and rinse. Pat dry with paper towels. Discard brine. Combined all ingredients for the rub and coat the legs. Wrap in foil or plastic wrap and chill in fridge 6 hours or more.
- Make sure your fire is ready (250°) before adding soaked hickory wood chips. remove legs from foil. Fill drip/steam pan with broth listed above. Place in your smoker for 6-8 hours. You do not have to have constant smoke on these, so do not worry. You will want to add water to the drip pan after about 3 hours.
- Remove from smoker and let sit 15 minutes before serving. Enjoy!
I halved the recipe, but without the optional Emeril Essence. Outstanding. Used gas BBQ, iron smoker box with wood chips that had been soaked for a day. Weber foil pan with the broth, and indeed had to add water. Not too smokey, luckily, since better half doesn't like smoked things, but didn't think of these as "smoked." BTW, steam pan broth: forgot to prep this, and didn't have wine, so improvised at the last minute with a cup each of verjus and white vinegar. Also, didn't boil broth/brine mixture (didn't read ahead in recipe), so just used cold. Sometimes it's a wonder my cooking comes out at all...but worked fine. Might be even better if you include that step.
We've used this to make smoked turkey legs 4 times now. We always have to make extras for our friends to take home with them!! Tastes like Ren faire but not as $$$$$$$$!
These are to die for!!! I used chicken legs and thighs and they were wonderful. Next time, though, I'll not use quite as much salt in the rub...just a bit too salty for our taste. Enjoy!!