- 6 turkey drumsticks
- 1 cup kosher salt.
- ½ cup brown sugar.
- 5 garlic cloves.
- 2 tbsp smoked paprika.
- 2 tbsp whole black peppercorns.
- 1½ tbsp ground sage.
- 1 tbsp dried thyme.
- 1 tbsp dried rosemary.
- 1 tsp allspice.
- ½ tbsp dried marjoram.
- ¼ tsp ground nutmeg.
- ¼ tsp ground black pepper.
Directions:
1- Bring 8 cups water to a boil. Add the salt and brown sugar to the boiling water and stir until fully dissolved.
2- Smash and peel the garlic cloves and add to the brine.
3- Stir the sage, thyme, rosemary, marjoram, nutmeg, ground black pepper, paprika, peppercorns, and allspice into the brine.
4- Add 8 cups of ice to the brine and stir until melted.
5- Add the turkey legs to the brine and brine for overnight or up to 24 hours.
6- Remove the turkey legs from brine and rinse, blotting dry with paper towels.
7- Heat smoker to 275 F.
8- Smoke the turkey leg for 1 to 2 hours until a thermometer inserted into the thickest part of the meat reaches 160 to 180 F.
9- Serve the smoked turkey legs immediately.
1- Bring 8 cups water to a boil. Add the salt and brown sugar to the boiling water and stir until fully dissolved.
2- Smash and peel the garlic cloves and add to the brine.
3- Stir the sage, thyme, rosemary, marjoram, nutmeg, ground black pepper, paprika, peppercorns, and allspice into the brine.
4- Add 8 cups of ice to the brine and stir until melted.
5- Add the turkey legs to the brine and brine for overnight or up to 24 hours.
6- Remove the turkey legs from brine and rinse, blotting dry with paper towels.
7- Heat smoker to 275 F.
8- Smoke the turkey leg for 1 to 2 hours until a thermometer inserted into the thickest part of the meat reaches 160 to 180 F.
9- Serve the smoked turkey legs immediately.