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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoked Turkey Leg Success!

Smokin JoeSmokin Joe Posts: 441
edited November -1 in EggHead Forum
Yesterday I smoked 6 large turkey legs and they turned out great! A while back I was searching the forum for info and someone came through with a brine that delivered the goods. Sorry, I forgot who that was, but many thanks to you![p]Brine:
1 gallon water
1 cup kosher salt
1/2 cup honey
pickleing spices (follow label directions for volume to liquid - about 1/2 cup)[p]- Marinated overnite in ziplock bags
- Rinsed the pickling spices off
- Let stand uncovered in the fridge for 2 hours
- Set up BGE indirect & used apple wood chips for smoke
- Smoked indirect at 250* grill temp/270-280* dome temp intil the probe in the largest leg read 175*. I kept the skin on for the first 3 hours and peeled the skin back for the remaining 2 to 3 hours. Cooked between 5 & 6 hours total.[p]They wer just like I remember from the summer festivals in Texas. Had a nice smokey flavor and a "ham" flavor. Yum Yum :o}> Joe

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