Recipe courtesy of
Smoked Turkey Legs
Total:
5 hr
Active:
30 min
Yield:
6 servings
Level:
Intermediate
Total:
5 hr
Active:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 6 turkey legs
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon vegetable oil
  • Dry Rub, recipe follows
  • Mop, recipe follows
  • Your favorite BBQ sauce, as needed, (recommended: North of the Border Chipotle BBQ Sauce)
Dry Rub:
  • 1/4 cup chipotle seasoning, (recommended: North of the Border Chipotle Seasoning)
  • 1 to 2 tablespoons mild dried ground red chili or paprika
  • 1 tablespoon packed brown sugar
Mop:
  • 1 cup white vinegar
  • 1 tablespoon BBQ sauce, (recommended: North of the Border Chipotle Barbecue Sauce)
  • 1 tablespoon vegetable oil

Directions

Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.

Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.

Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.

Re-warm the mop mixture over low heat.

Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.

Dry Rub:

Mix ingredients together in a small bowl.

Mop:

Combine the mop ingredients in a small saucepan and warm the mixture over low heat.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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