Smoked Turkey Legs
The smoked turkey legs, a staple of Southern American BBQ, have their origins rooted in Native American cooking techniques. Over centuries, this method of slow smoking meat became synonymous with gatherings and celebrations. The smoky flavor, combined with the spice rub, creates a dish that is both hearty and rich in tradition. Whether enjoyed at a state fair or prepared at home, smoked turkey legs are a crowd-pleaser and a symbol of communal feasting. With this recipe, you can bring the authentic BBQ experience to your table.
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1
Clean and pat dry the turkey legs with a paper towel. Ensure there is no excess moisture.
2
Prepare the dry rub by mixing salt, brown sugar, smoked paprika, black pepper, garlic powder, and onion powder in a bowl.
3
Brush the turkey legs with olive oil to help the rub adhere, then generously coat them with the prepared spice mixture.
4
Soak the wood chips in water for 30 minutes to prevent them from burning too quickly.
5
Preheat your smoker to 120°C (250°F) and place the soaked wood chips into the smoker box or directly onto the coals.
6
Place the turkey legs on the smoker\'s rack and smoke for about 3-4 hours, maintaining a steady temperature. Turn the legs halfway through to ensure even cooking.
7
Check the internal temperature of the turkey legs with a meat thermometer. It should reach 74°C (165°F).
8
Remove the smoked turkey legs from the smoker and let them rest for 10 minutes before serving.
