I am addicted to smoked turkey legs. I go to Oktoberfest for two things: beer and turkey legs… ok, and every type of wurst known to man.
Honestly, though, those turkey legs are getting so expensive! They run $10 and up now. Blerdy Momma is not rich, you guys. But, Blerdy Momma can cook.
It turns out all you need for your own smoked turkey legs is a good brine and some flavorful wood chips. A basic brine starts with salt and sugar dissolved in water. The rest of the spices are totally up to you.
Coqui Brine
This is fabulous on turkey legs!!
- 1 1/2 Gal Water
- 1 C. Sugar
- 1 C. Salt
- 2 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 tsp Black pepper
- 2 tsp Paprika
- 1 tsp Basil
- 1 tsp Oregano
- 1 Tbsp Vinegar
- 1/4 C. Soy Sauce
- 1/3 C. Molasses
- Stir together the ingredients in a large pot and bring to a boil for 5 minutes.
- Let cool to room temperature and refrigerate until needed.
- Once cold, you can add your meat to soak overnight. (Reserve 2 cups of the brine to serve as mopping liquid before you add your meat to the brine.)