Prep your wood pellet (traeger), charcoal, electric, or gas grill for smoking (see instructions above).

Smoked turkey quarters recipe. Replace the skin and rub it all over the turkey skin and on all sides. Quarter your apple, oranges, and onions. Finish by stuffing with the remainder of the apples, oranges, and onions.

Web rinse the turkey legs with cold water and place them in a large container. (i’m also partial to smoked salmon and smoked. Remove 1 cup of the chips from the water and transfer to a foil packet.

Place on a wire rack, on a sheet pan. Stir to dissolve, cool down a bit and pour over the turkey legs and. Pour a liquid (i chose apple cider vinegar) on the sheet pan and tent with foil.

Smoke the turkey at 225ºf for 5 hours, basting the turkey every 1.5 to 2 hours with the basting liquid. Preheat your smoker to 325°f. Web place the turkey over the unlit burners.

If dry, bland turkey has rained on your thanksgiving parade year after year, it’s time to try smoking it! Once the turkey is at room temperature pull back the skin once again. Rub the compound butter in between meat and the skin.

For example, this 15 pound turkey will take 7 and 1/2 hours at 225 degrees 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. Pour half the brine in one bag and half in the other.