By Traeger Kitchen
7 Reviews
If you want to tear into a hunk of meat with a handle, smoke these spicy, bourbon-infused turkey drumsticks. They’re a perfectly portable meal to take on your next outdoor adventure.
Prep Time
Cook Time
Pellets
1 Bottle | Frank's RedHot Sauce |
1/2 Cup | butter |
1 Cup | brown sugar |
1/2 Cup | Whiskey or bourbon |
3 Clove | garlic, minced |
1 Teaspoon | Cajun seasoning |
1/2 Cup | chicken stock |
6 Large | turkey legs |
Step 1
In a large pot, mix together all ingredients except the turkey legs. Bring to a boil. Let cool and pour the marinade into a resealable bag, then add in the turkey legs. Allow them to marinate for 24 hours in the fridge.
1 Bottle Frank's RedHot Sauce
1/2 Cup butter
1 Cup brown sugar
1/2 Cup Whiskey or bourbon
3 Clove garlic, minced
1 Teaspoon Cajun seasoning
1/2 Cup chicken stock
6 Large turkey legs
Step 2
Remove the turkey legs from the bag, saving the marinade.
Step 3
Bring half of the marinade to a boil and reserve for basting.
Step 4
Dilute the other half of the marinade with chicken stock. Fill the meat injector with the marinade/chicken stock mixture and insert it into the meaty parts of the turkey leg in several places. Inject turkey legs with marinade until they plump up.
Step 5
When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
Step 6
Place the turkey legs on the grill grate and cook for 1-1/2 to 3 hours, depending on the thickness of the legs, or until the internal temp registers 165°F on an instant-read thermometer. Baste the legs with the reserved, boiled marinade every 45 minutes. Enjoy!
250 ˚F / 121 ˚C
165 ˚F / 74 ˚C
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