Étapes

• Step 1

  In a large stockpot, combine one gallon of warm water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves and liquid smoke.

  Ingrédients

  • 1 Cup Enrobage Traeger

  • 1/2 Cup curing salt

  • 1/2 Cup cassonade

  • 1 Tablespoon crushed allspice berries, optional

  • 1 Tablespoon Poivre Noir en Grain

  • 2  bay leaves

  • 2 Teaspoon liquid smoke

• Step 2

  Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature. Add 1/2 gallon cold water and 4 cups ice; chill in the refrigerator.

• Step 3

  Add the turkey legs, making sure they're completely submerged in the brine. After 24 hours, drain the turkey legs and discard the brine.

  Ingrédients

  • 4  turkey legs

• Step 4

  Rinse the brine off the legs with cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.

• Step 5

  When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

  250 ˚F / 121 ˚C

• Step 6

  Lay the turkey legs directly on the grill grate.

• Step 7

  Smoke for 4-5 hours, or until the internal temperature reaches 165℉ on an instant-read meat thermometer. Make sure the probe doesn't touch bone or you'll get a false reading.

  250 ˚F / 121 ˚C

  165 ˚F / 74 ˚C

• Step 8

  The turkey legs should be deeply browned. Don't be alarmed if the meat under the skin is pinkish: that's a chemical reaction to the cure and the smoke.

• Step 9

  Serve immediately. Enjoy!