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salt brown sugar peppercorn chicken gallon cold water Rub paprika onion powder salt pepper garlic steam pan water apple juice white wine
Viewed: 50 - Published at: 6 years agoIngredients
- BRINE
- 1 1/2 cups salt
- 1/2 cup brown sugar
- 1/4 cup peppercorn
- 1/4 cup Emeril's Original Essence, mix (optional)
- 1 gallon chicken stock
- 1 gallon cold water
- RUB
- 2 tablespoons paprika
- 2 tablespoons onion powder
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 2 tablespoons Emeril's Original Essence, mix (optional)
- Broth for steam pan
- 1/2 gallon water
- 1 cup apple juice
- 1 cup white wine
Method
- Wash 4 to 6 turkey legs and place in roaster or large pot. They will have to soak in the brine for 12 hours, so make sure the pot is large enough for the legs to be completely covered in the brine.
- Heat the chicken broth in a large pot to a low boil. add all brine ingredients and stir to dissolve. Boil for 10 minutes, remove from heat. Add 1 gallon cold water to the brine pot, add cooled brine to pot cover legs, add more water if needed.
- Cover and let soak in cool place for 12 hours.
- Remove legs from brine and rinse. Pat dry with paper towels. Discard brine. Combined all ingredients for the rub and coat the legs. Wrap in foil or plastic wrap and chill in fridge 6 hours or more.
- Make sure your fire is ready (250°) before adding soaked hickory wood chips. remove legs from foil. Fill drip/steam pan with broth listed above. Place in your smoker for 6-8 hours. You do not have to have constant smoke on these, so do not worry. You will want to add water to the drip pan after about 3 hours.
- Remove from smoker and let sit 15 minutes before serving. Enjoy!
