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

Smoked turkey leg quarters. Stir well to combine them. Web jump to recipe your whole family is going to love my smoked turkey legs! I don’t think one person could take on all these things at once.

Sprinkle smoked paprika, garlic powder, rosemary, thyme, sage, salt, and pepper onto the turkey legs. The smoky flavor and moist, tender turkey meat is a delicious way to serve everyone’s favorite part of this noble bird. Web stash them in the fridge overnight.

Web pat turkey drumsticks dry with paper towels. Go straight to the recipe card or Web 1 bay leaf 2 tablespoons of your favorite smoked turkey rub the turkey legs go in the brine for 24 hours.

Preheat the smoker to 250°f. The brine is made with a half cup of sugar, a quarter cup of killer hogs the ap seasoning, three bay leaves, and two quarts of water. Web brine the turkey legs, fully submerged, for 24 hours.

Drain the turkey legs and pat them dry. When the legs reach about 150 degrees, melt the butter and mix it with the honey. It isn’t very often that i get the chance to eat wild turkey, but after every hunting season, you can bet that i will be smoking up some wild turkey legs!

For a critter that big to move that quick on two legs means those muscle groups are working hard. Cover and refrigerate for 4. Place the into a large aluminum pan or a large mixing bowl just in case the bag leaks.