Smoking Turkey Legs on a Pellet Grill: A Step-by-Step Guide

Ingredients:

• 1 Gallon warm water
• 1 Cup Traeger Rub
• 1/2 Cup Morton Tender Quick curing salt
• 1/2 Cup brown sugar
• 1 Tablespoon crushed allspice berries (optional)
• 1 Tablespoon whole black peppercorns
• 2 Bay leaves
• 2 Teaspoons liquid smoke
• 4 Cups ice
• 1/2 Gallon cold water
• 4 turkey legs

Steps:

1. Prepare the Brine:

   • In a large stockpot, combine warm water, Traeger Rub, curing salt, brown sugar, allspice, peppercorns, bay leaves, and liquid smoke.
   • Bring to a boil over high heat, stirring to dissolve the salt.
   • Let the mixture cool to room temperature.
   • Add cold water and ice, then chill the brine in the refrigerator.

2. Brine the Turkey Legs:

   • Add the turkey legs to the brine, ensuring they are fully submerged.
   • Refrigerate for 24 hours.
   • Remove the turkey legs, discard the brine, and rinse the legs under cold water.
   • Dry the legs thoroughly with paper towels and brush off any clinging solid spices.

3. Prepare the Grill:

   • Set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.

4. Smoke the Turkey Legs:

   • Insert a probe into the thickest part of a turkey leg, avoiding the bone.
   • Place the turkey legs directly on the grill grates.
   • Close the lid and smoke until the internal temperature reaches 165℉ and the legs are deeply browned, approximately 4-5 hours.

5. Serve:

   • Serve immediately and enjoy the flavorful, juicy turkey legs.

Smoked Turkey Legs

Unleash your inner Viking and take your barbecue game to the next level with these smoked turkey legs. This recipe from Traeger Grills promises a flavor-packed experience with a perfectly crusted outside and a juicy, tender inside. Whether you're hosting a medieval-themed party or just craving a hearty, smoky delight, these turkey legs are sure to impress.

The Secret is in the Brine:

The journey to perfect smoked turkey legs begins with an essential step: brining. Combining warm water with Traeger's signature rub, curing salt, brown sugar, and a hint of liquid smoke creates a flavorful base. Optional spices like crushed allspice berries and whole black peppercorns add an extra layer of depth, while bay leaves bring a touch of earthiness.

Brining Process:

Immerse the turkey legs in the brine for 24 hours to ensure they soak up all the goodness. This step is crucial for infusing the meat with flavor and ensuring it stays moist during the long smoking process. After brining, a thorough rinse and pat dry prepare the legs for their smoky transformation.

Mastering the Smoke:

Preheat your Traeger grill to 250℉, the ideal temperature for slow smoking. Insert a probe into the thickest part of the turkey leg to monitor its internal temperature accurately. Place the legs directly on the grill grates, close the lid, and let the magic happen. The key here is patience—smoke the legs until they reach an internal temperature of 165℉, which should take around 4-5 hours.

Why the Pink?

Don't be alarmed if the meat under the skin has a pinkish hue. This is a natural chemical reaction from the curing process combined with the smoke, not an indication of undercooked meat. The result is a deeply flavorful and visually appealing dish that will have your guests talking long after the meal is over.

Serving Suggestions:

Serve these smoked turkey legs immediately, hot off the grill. Pair them with your favorite barbecue sides—perhaps some coleslaw, corn on the cob, or baked beans—to complete the feast. These turkey legs are more than just a meal; they're an experience.

Conclusion:

Whether you're a seasoned pitmaster or a backyard barbecue enthusiast, this smoked turkey leg recipe is a must-try. The combination of a well-balanced brine and the slow-smoking process yields a dish that's rich in flavor and texture. So fire up your Traeger, gather your ingredients, and get ready to enjoy a culinary adventure that channels the hearty spirit of a bygone era.