
Smoked turkey legs
BY: ANDREA ALDEN
Sometimes you come across a recipe without actually realizing it. I was smoking, and since it takes most of the day, I always try to get the most out of the Apollo once I get it out. I was in the process of smoking ribs for dinner, but I had a few other bits and bobs that I wanted to smoke as well. While I was shopping for the ingredients for this flavor adventure, I came across the turkey legs. I had seen turkey breasts at the market and also legs, but never just the legs. So I took them with me and thought fondly of the Disney World smoked turkey legs. I wanted to experience that again. She arrived at the smoked turkey thighs with Club House La Grille maple syrup smoked dressing.
INGREDIENTS
- 4 large turkey legs
- 2 tbsp oil
- 2 tsp sage
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp rosemary
- 1 tsp thyme
- 1/2 cup spice mix for rubbing “Club House La Grille Smokehouse Maple Wet Rub”
- 1 bag of applewood smoking chips or pieces, soaked
PREPARATION
- Light a fireplace with charcoal or use a gas grill with a charcoal pan insert. Add coal to the pan and light the flames directly underneath. Recommendation: Use hardwood charcoal.
- If you haven't already done so, release the turkey legs. Tie into small bundles with butcher's twine.
- While the coals are heating, combine the sage, salt, pepper, rosemary and thyme in a bowl. Brush the turkey legs with oil and then season with the mixture.
- Charcoal grill: Pour the charcoal into the charcoal basket and prepare it for indirect grilling. Gas grill with smoker insert: Turn off the flames. Apollo Smoker: Pour the coal into the basket at the bottom of the device and place the racks in the lowest chamber in the upper position. If you're like me and usually smoke with a lot of smoke, it's fine to move it to a higher level in the chamber. Add the soaked smoking chips.
- Smoke the turkey legs for 2 hours at 105 °C to 150 °C and indirect heat.
- For the second hour, coat the thighs generously with Club House La Grille maple syrup wet smoked stain every 10 to 15 minutes.
- The turkey legs are ready when they have reached an internal temperature of approx. 75 °C.
- Serve with smoked cheddar mashed potatoes and favorite seasonal vegetables.
The smoked turkey thighs with Club House La Grille maple syrup smoked dressing were great. The smoke penetrated the meat completely without drying it out. The sweet maple glaze I used for glazing created a glazed, crispy crust that paired unexpectedly well with the turkey. I recommend stripping the thighs before smoking. We had skipped it, so the thighs weren't easy to eat. We ended up eating them like the enormous smoked turkey legs that had inspired me, and making quite a mess (though we had fun doing it, too). Have you made any holiday recipes? Which recipes? And how did you succeed?
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