These are so rich, so succulent, so infused with smoky flavor that we bet your friends and family would happily wait in line and pay for these drumsticks…or maybe at least do the dishes.

Turkey leg brine recipe for smoking. Cover and refrigerate at least 12 hours or up to 24 hours. Add the ice to the brine mixture and pour into a container large enough to hold the turkey legs. Web an overnight soak in a brine and a few hours on a smoker or grill is all you need.

Also use a dry paper towel to dab dry each leg. Web add pellets to the hopper and set to 275°f. Ensure turkey is fully submerged in brine.

Close the lid and smoke. Preheat your grill for about 15 minutes. Web place all ingredients into a large stock pot.;

We don't care if it's roasted, fried, or smoked, turkey is a wonderful protein that is as fun to cook as it is impressive to serve. This is partly because of the lower temperature. Go straight to the recipe card or

It is all about the brine, the seasoning rub and maintaining the proper smoker temperature. Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour. Let stand, uncovered, at room temperature while preparing grill, about 40 minutes.

Brush the melted butter / honey mixture on the turkey legs and let them keep smoking until they reach 165 degrees. This is not the same pot you will place the turkey in so it doesn’t need to be big enough for the turkey. This will keep the turkey legs from drying out too quickly while smoking.