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Add the drumsticks: Gently place the seasoned turkey drumsticks into the boiling water. Make sure the water covers the drumsticks completely. Simmer and cook: Reduce the heat to a gentle simmer and cover the pot with a lid. Allow the drumsticks to cook for approximately 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C).
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Put the mixture on the stove and bring it to boil by stirring occasionally. After it has reached the boiling point, let it rest at room temperature before putting all the turkey in it. Place the cooled-brine mixture and the turkey legs in the refrigerator for around 9-12 hours.
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Coat turkey leg with olive oil and season with bbq rub or homemade chicken rub. Smoke at 225° for a two hours or until the internal temperature reaches 145°F. Once the turkey leg reaches 145°F increase the temperature of the smoker to 275°F and brush bbq sauce on the turkey. Continue cooking until turkey reaches an internal temperature of.
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Using paper towels, pat the turkey dry to help the rub stick. Removing any excess water before smoking will help to get that beautifully browned skin. 5. Lightly apply a coat of cooking oil. Mix up any combination of spices to use as a flavorful rub. Get creative! Try different flavors like tangy BBQ or sweet honey.
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Add your favorite wood chips or charcoal to a smoker, and preheat the smoker to 250 to 275 degrees F (120 to 135 degrees C). Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees F (75 degrees C). Use a meat thermometer for most accurate results.
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When ready to smoke, take the legs out of the brine and pat them dry. Make sure to discard the brine. PIC. 3. Apply the turkey leg rub: Mix the dry rub (sugar, salt, garlic, paprika, and pepper). Brush oil all over the legs and then apply the dry rub mixture generously under the skin and also over the legs. PIC. 4.
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Grilling: - Preheat the grill to medium heat. - Brush the legs with a neutral cooking oil. - Cook them until the internal temperature reaches 160°F. - For a delicious twist, brush them with barbecue sauce during the last few minutes of cooking. - Let the legs rest wrapped in foil for 5 minutes before serving.
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Combine the chicken broth, garlic powder, onion powder, paprika, black pepper, and salt in the slow cooker. Add the smoked turkey legs to the slow cooker and coat them evenly with the mixture. Cover the slow cooker and cook on low heat for 4-6 hours, or until the turkey legs reach an internal temperature of 165°F.
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To smoke the turkey legs: Preheat the smoker to 250 degrees F. Place the brined and seasoned turkey legs on the top rack of the smoke. Close the lid and smoke the turkey legs until they cook thoroughly. The proper smoked turkey legs internal temp is 165 degrees F. See below for more details about timing.
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In a small bowl, combine the olive oil, smoked paprika, garlic powder, salt, and black pepper. 5. Brush the turkey legs with the spice mixture. 6. Bake the turkey legs for 20 minutes per pound, or until they are cooked through. 7. Let the turkey legs rest for 10 minutes before serving.
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Step 2: After boiling, we add cold water — not hot water — to the brine mixture to bring down the temperature and add the turkey legs (photo 2). Now we let the turkey soak in the refrigerator for at least eight hours and up to 24 hours. Step 3: When the brining process is complete, we give the meat a quick rinse, pat off the drumsticks with.
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Place in the preheated oven and heat for about 30 minutes, or until the turkey legs are heated to 160 degrees. If you want to apply a sauce, do so for the last 5-10 minutes. Otherwise, the sauce might burn, which would impart an acrid flavor to the meat. Let the turkey legs rest for about 5 minutes before serving.
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Step 4: Once the brine bath is completed, thoroughly rinse off each turkey leg. Pat dry with a paper towel. Step 5: While the turkey legs are drying, preheat the smoker from 275°F to 300°F. Step 6: Place turkey legs in the smoker and cook for 1.5 hours or until the legs reach an internal of a minimum of 167°F.
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Bring the water to a boil over high heat, then reduce the heat to a simmer. Cover the pot and let the smoked turkey legs simmer for approximately 1.5 to 2 hours. This slow, gentle cooking process allows the flavors to meld and the meat to become tender while retaining its juiciness. Keep an eye on the pot to ensure that the water level doesn.
Smoked Turkey Leg My first attempt at smoked turkey leg. T… Flickr
Rinse the turkey legs with cold water and place them in a large container. Add the bay leaves, cloves, peppercorns, and mustard seeds plus 7 cups of ice (listed under the brine ingredients). Prepare the brine solution - boil the water with the two types of salt and brown sugar. Stir to dissolve, cool down a bit and pour over the turkey legs and.
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Prep. Remove the turkey legs from the refrigerator and take the legs out of the brine. Give them a quick rinse under cool water and pat them dry. Smoke. Place the turkey legs directly on the smoker. Close the lid and smoke them for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F. Enjoy.
