Smoked Turkey Legs on the Gas Grill

Ingredients

• raw bone-in turkey legs
• kosher salt
• brown sugar
• smoked paprika
• garlic powder
• onion powder
• black pepper
• chili powder
• liquid smoke (hickory)
• wood chips (hickory or applewood)
• heavy-duty aluminum foil

Method

1. 01

   Boil the Base: Heat 1/2 gallon of water in a large pot. Stir in 1 cup kosher salt, 2/3 cup brown sugar, 2 tbsp garlic powder, 2 tbsp onion powder, and 1 tbsp smoked paprika until dissolved.

2. 02

   Cool and Infuse: Remove from heat. Stir in 1/2 gallon of ice water and 2 tablespoons of liquid smoke to make the liquid instantly cold.

3. 03

   The Bag Method: Place the raw turkey legs inside a large gallon-sized Ziploc bag. Pour the cold brine liquid directly into the bag with the meat.

4. 04

   Soak: Squeeze out the air, zip it shut, and place the bag in the fridge for 18 to 24 hours.

5. 05

   Dry the Skin: Remove the legs from the bag and discard the liquid. Pat the meat completely dry with paper towels.

6. 06

   Mix the Rub: In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp black pepper. (No extra salt is needed).

7. 07

   Season the Legs: Rub a very light coat of cooking oil onto the dry turkey legs, then coat them evenly with your spice mix.

8. 08

   Build the Smoke Packet: Place a handful of dry wood chips onto aluminum foil. Fold it tightly into a pouch. Poke 5–6 holes in the top with a fork.

9. 09

   Set the Two-Zone Heat: Light only one side of your grill burners to medium. Leave the other side completely off. Target temp: close the lid and adjust the active knobs until your grill thermometer reads 300°F to 325°F. Start the smoke: place your foil pouch directly on the hot grates right over the flaming burner.

10. 10

    Placement: Place the seasoned legs on the cool side of the grill (above the burners that are turned off).

11. 11

    Smoke: Close the lid. Let the heat from the hot burners circulate like an oven while the foil packet smokes.

12. 12

    Rotate: Open the lid quickly every 30 minutes to turn the legs over so they color evenly.

13. 13

    Check Temp: Insert a meat thermometer into the thickest part of the leg. Pull them off when it reads 165°F to 175°F.

14. 14

    Rest: Wrap them loosely in foil on your counter for 10 minutes to let the juices set before eating.