These festival-style smoked turkey legs are what everyone SHOULD be having for Thanksgiving rather than a whole bird! Who WOULDN'T want one of these instead of that crusty dusty dried out turkey breast??!!!
Here's the recipe for the curing brine:
2 cups cold water
2 tablespoons Diamond Crystal Kosher Salt
1 teaspoon pink curing salt (Prague Powder #1)
1/3 cup molasses
PLUS whatever else you might wanna personalize this brine with....
Brine the legs for no more than 24 hours and smoke them at 300F until you reach your own desired internal temperature.... I went with 160°F....
Enjoy!
#AtlantaGrillCompany #TurkeyLegs #KamadoJoe
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