Smoked turkey legs are made by brining and cooking them in a smoker, barbecue grill, or oven. The brine can be made with various seasonings and brown sugar. Soaking and cooking times are longer due to the size of the legs. Cooking times vary depending on the method used.
Smoked turkey leg is a turkey dish made by soaking the bird’s feet in a flavored brine before cooking them in a smoker, barbecue grill, or oven. This method of preparing turkey often produces richer flavors than other ways of cooking turkey. While traditional recipes for smoked turkey legs call for the use of a wood smoker, other recipes are adapted so home cooks without them can also enjoy a smoked turkey leg. The brine used for each turkey leg can be made from a mixture of flavoring stock, salt, brown sugar, and any number of possible seasonings.
The average turkey leg is larger and thicker than that of other birds such as chickens. This normally results in longer soaking and cooking times. Many recipes have instructions for soaking fresh turkey legs in the prepared brine for at least four hours on average. Some experienced cooks brine turkey legs for 6 to 9 hours to get as much of the liquid into the meat as possible.
The ingredients used to make smoked turkey leg brine may include garlic salt, chili peppers, onion powder, and hot sauce. Brown sugar is considered a staple for many brine recipes because it gives each smoked turkey leg just the right balance of sweet and savory flavors. Depending on the number of turkey legs to be smoked, the average brine recipe calls for 1 gallon (about 3.8 liters) of liquid to ensure the turkey is completely covered during the soaking process. Some cooks use water for their favorite savory recipes; others report that chicken or vegetable broth have better flavor results.
Once the brine ingredients are blended together, the liquid is usually brought to a boil in a large pot. The mixture is then chilled in the refrigerator until it reaches about 40°F (about 4.4°C). Each turkey leg is soaked in the brine for the prescribed amount of time, then the cook removes each leg and rinses off any remaining seasoning on its surface.
Cooking a batch of smoked turkey leg in a smoker requires the heat source to reach approximately 240°F (115.5°C) before placing the legs in the grate above the smoke source. The average cooking time for this method is about 3 to 4 hours for most turkey legs. Smoked turkey legs cooked in a standard kitchen oven are usually done after about 45 to 60 minutes.
Protect your devices with Threat Protection by NordVPN
