Smoked and Barbecued Turkey Legs:
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup water
- 2-3 tablespoons lemon juice
- 1/2 cup BBQ dry rub seasoning
- *** 1-2 cups hickory wood chips
Combine mixture well and pour over turkey legs. Marinate up to 3 days. To smoke them soak your hickory chips at least 40 minutes. I smoked mine in the oven on this day because it was raining and unpleasant. If your lucky enough to have great weather absolutely try it on a charcoal grill or standard smoker.
Oven method: Scatter soaked wood chips out on a baking sheet, I used a “scrap” pan that I use soley for steam when I make bread. If you don’t want to risk ruining a pan purchase a single use aluminum type pan. Place the chips under the broiler or torch until smoldering. Once the chips are smoking well you can put the legs in to smoke. Set the oven to 250 degrees. Drain the legs (reserving the liquid for your barbecue sauce) Place the turkey legs on top of a cooling rack on top of a sheet pan. Smoke for 2 hours. Flip over and cook an additional 2 hours. If your chips don’t seem to be smoking still periodically broil them. Last 20 minutes apply barbecue sauce.
- Reserved marinade
- 1/4 cup boiled cider, or cider reduction (about 1/2 cup cider reduced by half approximately)
- 1/2 cup ketchup
- 2 tablespoons whole grain mustard
- 2 tablespoons brown sugar
- pepper and hot sauce to taste*
Combine in a sauce pot and bring mixture to a rapid boil, since poultry was in this you want to be 100% sure to heat it properly. Once the mixture has boiled reduce to a simmer and simmer until its reduced by half approximately. Keep warm for turkey legs.