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.
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INGREDIENTS
NutritionBRINE
- 1 1⁄2cups salt
- 1⁄2cup brown sugar
- 1⁄4cup peppercorn
- 1⁄4cup Emeril's Original Essence, mix (optional)
- 1gallon chicken stock
- 1gallon cold water
RUB
- 2tablespoons paprika
- 2tablespoons onion powder
- 2tablespoons salt
- 1tablespoon pepper
- 1tablespoon garlic powder
- 2tablespoons Emeril's Original Essence, mix (optional)
Broth for steam pan
- 1⁄2gallon water
- 1cup apple juice
- 1cup white wine
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DIRECTIONS
- 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!
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