| Level: | Intermediate |
| Total: | 8 hr 10 min |
| Active: | 10 min |
| Yield: | 6 turkey legs |
Ingredients
- 3 quarts water, hot
- 225 grams kosher salt
- 225 grams dark brown sugar
- 1100 grams (about 2.5 pounds) ice
- 6 turkey legs
- 1 cup unsalted chicken stock
Instructions
- Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
- Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
- While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
- Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
- Defat the jus, remove the skins and serve the legs alongside the smoky jus.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 331 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 40 g |
| Cholesterol | 145 mg |
| Sodium | 901 mg |
Reviews
I used to love watching Alton until he went all metric on us…and if we don’t convert to his belief then I guess in his eyes we are just too low class for him. Good bye Alton.
Good but the hour in oven after smoking was too long, it will depend on your smoker, etc, so next time I will check temperature for fineness (165) at about 20 minutes. We used a mix of half hickory and half apple chips and flavor was very good.
Brined, smoked (cardboard box and all), braised, dipped in jus, then surpassed my biggest hopes! Fantastic legs
Best repipe