Living in a post-covid world, Chef Britt recreates one of her favorite fair foods: Smoked Turkey Legs. She gets the Yoder Smokers Wichita Loaded Offset fired up and shows you how it’s done.
Smoked Turkey legs
For the brine:
- 1 package Cattleman’s Grill Butcher House Brine
- 5 quarts water
- 1 cup brown sugar
- ¼ cup dales meat seasoning (you can also substitute soy sauce or worcestershire)
- One dozen young turkey legs, or a half dozen large turkey legs
Other optional ingredients:
- Spray Duck Fat
- BBQ rub of choice -here are a few suggestions
- Kim’s Gourmet Gluten Free Terriyaki Sauce , or BBQ sauce of choice
Purchase Items in this Recipe
To make the brine:
- Combine all ingredients for brine until fully dissolved and place turkey legs into brine completely submerged. Allow them to brine for 6 hours minimum or up to 24 hours.
To set your smoker:
- Set up your Yoder Smokers offset smoker to roll at roughly 275°F using hickory wood.
- Attain this by heating up a chimney full of charcoal,
- For more advice on maintaining heat on your offset, check out the video on fire maintenance
To smoke/finish the turkey legs:
- Before smoking, pat dry (for extra crispy skin dry overnight uncovered in the fridge).
- As an option, spray with duck fat, and coat with BBQ rub of choice. Chef Britt does not use this method in her video, but it is a great way to get extra BBQ flavor.
- Smoke for 2-3 hours, depending on the size of the turkey legs until they reach an internal temperature of 165-170°F. About 10-20 degrees short of the final temperature, glaze the legs with a sauce of your choice (in the video, Chef Britt uses Kim’s Gluten-Free Terriyaki Sauce.)
- For that fair festival feel, and as an option, wrap in foil and hold in a warming container (such as a steam table or your smoker that is cooling down) until ready to consume.