Smoked Turkey or Chicken Legs

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.

• Ready In: 30 hrs
• Serves: 4-6

Ingredients

• BRINE

• 1 1⁄2 cups salt
• 1⁄2 cup brown sugar
• 1⁄4 cup peppercorn
• 1⁄4 cup  Emeril's Original Essence, mix (optional)
• 1  gallon  chicken stock
• 1  gallon cold water

• RUB

• 2  tablespoons paprika
• 2  tablespoons onion powder
• 2  tablespoons salt
• 1  tablespoon pepper
• 1  tablespoon garlic powder
• 2  tablespoons  Emeril's Original Essence, mix (optional)

• Broth for steam pan

• 1⁄2 gallon water
• 1  cup  apple juice
• 1  cup white wine

Directions

1. 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.
2. 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.
3. Cover and let soak in cool place for 12 hours.
4. 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.
5. 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.
6. Remove from smoker and let sit 15 minutes before serving. Enjoy!