Ingredients
Scale
- 4 turkey legs
- 3 tbsp of BBQ rub
- 2 tbsp of olive oil
For the brine
- 8 cups water
- ½ cup kosher salt
- ½ cup brown sugar
- ½ tbsp smoked paprika
- 2 heads of garlic
- 1 quartered onion
- 4 bay leaves
- 1 tsp black peppercorns
- Juice from 1 lemon
- 1 rosemary sprig
- 1 thyme sprig
For the gravy
- 4 tbsp butter
- 4 tbsp flour
- 1 diced shallot
- 3 cloves minced garlic
- 1 tsp fresh thyme
- 2 cups condensed chicken or turkey stock
- Salt and pepper to taste
Instructions
- Combine all of the ingredients together for the brine in a large pot. Bring the pot to a boil, then remove from heat and let it cool down for 10-15 minutes.
- Place the turkey legs in a food safe container then add a dozen ice cubes and pour the brine overtop of the turkey legs. Place the container in the fridge for 12-18 hours to let it brine. If you have a syringe, you can inject the meat with the brine to speed up the process.
- Preheat the smoker to 250° F using apple wood pellets for a sweet smoky flavor.
- Remove the turkey legs from the brine then rinse them off with fresh water.
- Pat them dry with a paper towel then season each turkey leg with your favorite BBQ rub.
- Insert the MEATER Plus into the deepest part of the turkey leg to monitor the internal temperature during the cook. Place the turkey legs on the smoker for 40 minutes.
- Make the homemade gravy: melt 4 tbsp of unsalted butter then add in diced shallot, minced garlic and thyme then let it cook for 2 minutes. Whisk in 4 tbsp of flour, then slowly pour in 2 cups of condensed chicken stock. Bring the sauce to a low simmer and remove once thickened.
- Increase the cooking temperature to 350°F for an additional 15 minutes to help crisp up the turkey skin.
- Remove from the smoker once the internal temperature reaches 170°F.
- Serve with homemade gravy and enjoy!
- Prep Time: 15 minutes
- Cook Time: 75 minutes