Pour half the brine in one bag and half in the other.

Smoked turkey leg quarters. I am always amazed at how well they work together. Web how to smoke turkey leg quarters. Web brine the turkey legs, fully submerged, for 24 hours.

Remove them from the grill, let rest for about 10 minutes and serve. Web 1 cup of kosher salt Before cooking, malcom brines the turkey legs overnight.

Web by milena perrine how to smoke turkey legs for tender, juicy and flavorful meat with crispy skin. Brush the melted butter / honey mixture on the turkey legs and let them keep smoking until they reach 165 degrees. Continue to cook until warm.

You can use any kind of smoker for this, you just want indirect heat and to set it at 250 degrees fahrenheit. Stir well to combine them. Preheat the smoker to 250°f.

Brush the turkey with oil on all sides. The legs should be in the brine overnight or at least six hours. Place the turkey legs on a sheet tray, gently loosen the skin from the meat by running your fingers under the skin, set aside.

Place the turkey legs on the smoker and close the lid. Put the thawed smoked turkey legs in the pan and cover the top of the pan with aluminum foil. Place the bags in a baking dish and refrigerate overnight.