Ingredients:

  • 4 large turkey legs (approx. 3.6 kg / 8 lbs total)
  • 8 Litres (1 US Gallon) cold water
  • 190g (¾ cup) Kosher Salt
  • 100g (½ cup) Light Brown Sugar, packed
  • 5g (1 teaspoon) Curing Salt #1 (Pink Salt/Prague Powder #1)
  • 3 Bay leaves
  • 1 Tbsp Whole black peppercorns
  • 100g (½ cup) Smoked Paprika
  • 50g (¼ cup) Dark Brown Sugar, packed
  • 2 Tbsp Granulated Garlic Powder
  • 2 Tbsp Onion Powder
  • 1 Tbsp Coarsely ground black pepper
  • 1 Tbsp Mustard Powder
  • 1 tsp Cayenne pepper (optional, for heat)

Instructions:

  1. In a large pot, combine 1 litre of the water with the Kosher salt, brown sugar, curing salt, bay leaves, and peppercorns. Bring to a simmer, stirring until the salts and sugars are fully dissolved. This creates a highly concentrated curing solution.
  2. Remove from heat and allow the solution to cool completely to room temperature. Stir in the remaining 2.8 litres of cold water.
  3. Place the turkey legs into the cold brining solution. Ensure they are fully submerged. Cover and refrigerate for a minimum of 24 hours, up to 48 hours.
  4. After curing, remove the legs. Rinse them meticulously under cold running water for 3-5 minutes to remove excess surface salt and residual cure. Pat them completely dry with paper towels.
  5. In a small bowl, combine all ingredients listed under ‘The Dry Rub.’ Generously coat the turkey legs with the dry rub, pressing firmly to ensure it adheres to the skin and crevices. Let the legs rest at room temperature while preparing the smoker (about 30 minutes).
  6. Set up your smoker to maintain a steady temperature of 225°F (107°C). Add your chosen wood chunks or pellets (Hickory, Oak, or Apple are ideal). Establish clean blue smoke before placing the meat in.
  7. Place the turkey legs directly onto the smoker rack, ensuring there is space between them for smoke circulation. Insert a probe thermometer into the thickest part of the meat (avoiding the bone).
  8. Smoke for 4.5 to 6 hours, checking the internal temperature hourly. Avoid opening the smoker too often.
  9. Continue smoking until the internal temperature reaches 175°F (80°C) to 180°F (82°C). This higher temperature is necessary to fully break down the collagen for tenderness.
  10. Once the target temperature is reached, remove the legs from the smoker. Tent loosely with foil and allow to rest on the counter for 30 minutes. Carve or serve whole.