Rob prepares giant turkey legs weighing nearly two pounds each, purchased from Bolton’s Farm Market in Pennsylvania. He shares the brine recipe, which includes dark brown sugar, kosher salt, peppercorns, curing salt, and bay leaves, and lets the turkey legs soak in it for 24 hours. Afterward, he cooks them on a Char-Griller AKORN Auto-Kamado at 275 degrees Fahrenheit with cherry wood chunks for about three and a half hours. Rob uses Uncle Steve’s seasoning and spray butter for flavor. The result is flavorful turkey legs with a crispy exterior and a ham-like quality.
Highlights
- 🍗 Rob prepares giant turkey legs weighing nearly two pounds each.
- 🛒 Purchased from Bolton’s Farm Market in Pennsylvania for a great deal.
- 🧂 The brine recipe includes dark brown sugar, kosher salt, peppercorns, curing salt, and bay leaves.
- ⏰ Turkey legs soak in the brine for 24 hours.
- 🔥 Cooked on a Char-Griller AKORN Auto-Kamado with cherry wood chunks at 275°F for about three and a half hours.
- 🍽️ Seasoned with Uncle Steve’s seasoning and spray butter for flavor.
- 🍖 Resulting turkey legs have a crispy exterior and a ham-like quality.
1. Brine turkey legs for 24hrs (See ingredients below for 4x 2lb legs)
2. Rinse off in cold water, season
3. Smoke at 275F until 175F internal temp (3.5-4hrs)
4. Enjoy!!
Brining ingredients:
– 8 cups cold water
– 1/2 cup brown sugar
– 2 tablespoons kosher salt
– 2 tablespoons peppercorns
– 2 teaspoons pink curing salt
– 4 bay leaves
Check out Bolton’s Farm Market: https://www.instagram.com/boltonsfarm/
Thanks to @Hey Grill Hey for the brine ingredients!
