Matt Horn’s Smoked Turkey Legs
Courtesy of Matt Horn
Turkey is not just for large gatherings, served as a whole bird, pitmaster Matt Horn says. Breasts can be smoked for a weeknight dinner. Here we use legs—the dark meat is juicer, more flavorful, and less expensive than the white meat. This recipe makes a lot of turkey. If you don’t need as much, just cut the recipe in half.
This recipe comes from Matt Horn's cookbook (his first!), Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ.
How to Make It
1
In a large pot, combine the water, salt, brown sugar, thyme, garlic powder, onion powder, sage, pepper, and cloves and bring to a boil over high heat. Remove the pot from the heat and let cool.
2
Place the turkey legs in a large bowl and pour the cooled brine over them; they should be completely submerged. Cover the bowl and refrigerate overnight, or for 5 to 6 hours.
3
When you are ready to cook the turkey legs, preheat the smoker to 300°F (149°C).
4
Place the turkey legs in the smoker and cook for 3½ to 4 hours until golden brown and the internal temperature reaches 203°F (96°C) and the meat is falling off the bone. Slow smoking is key, so periodically check the legs and the smoker temperature, turning the legs occasionally.
5
Serve immediately.
Ingredients
8 cups water
½ cup salt
¼ cup packed brown sugar
1 ½ tbsp dried thyme
1 ½ tbsp garlic powder
1 ½ tbsp onion powder
1 tbsp dried sage
1 ½ tsp coarse black pepper
½ tsp ground cloves
5 whole turkey legs
Directions
1
In a large pot, combine the water, salt, brown sugar, thyme, garlic powder, onion powder, sage, pepper, and cloves and bring to a boil over high heat. Remove the pot from the heat and let cool.
2
Place the turkey legs in a large bowl and pour the cooled brine over them; they should be completely submerged. Cover the bowl and refrigerate overnight, or for 5 to 6 hours.
3
When you are ready to cook the turkey legs, preheat the smoker to 300°F (149°C).
4
Place the turkey legs in the smoker and cook for 3½ to 4 hours until golden brown and the internal temperature reaches 203°F (96°C) and the meat is falling off the bone. Slow smoking is key, so periodically check the legs and the smoker temperature, turning the legs occasionally.
5
Serve immediately.
