Instructions:
- Prepare the Brine:
In a large pot, combine water, kosher salt, sugar, black peppercorns, garlic powder, onion powder, paprika (if using), and curing salt. Stir until the salt and sugar dissolve. - Brine the Turkey Legs:
Place the turkey legs into the brine, making sure they are fully submerged. Cover the pot and refrigerate for 12–24 hours. The brining process will infuse the legs with flavor, make them juicy, and help give them that characteristic pinkish hue similar to ham. - Prepare the Smoker:
Preheat your smoker to 110–120°C (225–250°F). Soak wood chips in water for at least 30 minutes before using them to create the smoke. - Pat Dry and Season:
After brining, remove the turkey legs from the solution and pat them dry with paper towels. Rub the legs lightly with olive oil to help the seasoning stick, then sprinkle them with a bit more garlic powder, onion powder, and pepper for extra flavor. - Smoke the Turkey Legs:
Place the turkey legs in the smoker, making sure they have space between them for the smoke to circulate. Add your soaked wood chips to the smoker. Smoke the legs for about 3–4 hours, or until they reach an internal temperature of 74°C (165°F). The legs should have a deep golden color and a rich, smoky flavor. - Rest and Serve:
Once the turkey legs reach the desired temperature, remove them from the smoker and let them rest for 10–15 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
Why They Resemble Ham:
The curing process and the use of pink curing salt (or nitrates) are what give the turkey legs their ham-like appearance and texture. This is the same method used to cure pork for ham, which is why smoked turkey legs sometimes look and taste similar to ham. The combination of brining and smoking enhances the flavor and creates that slightly salty, savory taste, just like traditional smoked ham.
Enjoy your delicious, smoky turkey legs! Perfect for a barbecue or a fun twist at Thanksgiving.
