My boy Bodhi is a chicken leg connoisseur and I decided to up the game for him this weekend with some turkey legs.
Brining you turkey legs isn’t required but they turn out so much better if you do. I use a very simple brine for my legs. Just 2 quarts of water with 1/2 cup of sugar, ¼ cup of salt and pepper mix, and 2-3 bay leaves. Add some water to make sure the legs are covered and put in the fridge for at least 8 hrs.
I then pull them out and place on a drying rack. The next step is to dry them off with a paper towel and then I spray them with some olive oil. This helps get that skin to pop when you bite into it. I like to use a sweeter rub with turkey legs and the Sweet Mash from https://www.whiskeybentbbq.com/ is perfect.
While those are sitting, I get my smoker fired up to 250. I used cherry wood for these legs but pecan is also a solid choice. Once you get your smoker to temp, just drop them on. After about 1 1/2 hrs your temp should be around 160. Sometimes you get the big turkey legs and this number is closer to 2 hrs, but 160 temp is what you’re looking for. Hit them with whatever sauce you want to use. I went with the Sweet N Tangy sauce from a local place https://www.brewnquenc.com/. Let them go for about 8 minutes and then flip them over a sauce the other side. You should have about 30 more minutes before you hit your target temp of 175.
Let rest for 5 and then enjoy.