MAPLE BRINED

SMOKED TURKEY LEGS

Maple Brined Smoked Turkey Legs

INGREDIENTS:

 

Brine:

  • 2 gal water

  • 1 cup kosher salt

  • 1 cup white sugar

  • 1/2 cup Colden's Freakin' Greek Rub

  • 2 tbsp red pepper flakes

  • 2 tbsp whole black peppercorns

  • 2 cup maple syrup

INSTRUCTIONS:

  1. Add all ingredients for the brine to a pot and simmer to dissolve ingredients, then cool completely.

  2. Pull the skin back from the turkey legs to allow the brine to penetrate the meat evenly.

  3. Brine for 24 hours in refrigerator.

  4. Preheat recteq to 250°F.

  5. Remove the legs from the brine and dry completely with a paper towel.

  6. Season the legs liberally both under and on top of the skin with Rossarooski's Honey Rib Rub.

  7. Smoke for 4-4.5 hours until legs reach an internal temp. of 170°F - 175°F.

Rossarooski's Honey Rib Rub
Colden's Freakin' Greek Rub
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