Real barbecuing, which is defined as cooking with smoke, takes time and tends to dry out your meat unless it is basted often or pre-soaked. Turkey legs come out crispy and delicious if they are first soaked in a brine and slow cooked over charcoal and wood chips.
Keeping the flesh juicy
The key to juicy turkey legs is to make a brine of 1/2 cup of sea salt or other coarse salt, 1/2 cup of granulated sugar and 1 quart of water. This is enough brine for two good-sized legs. Double the recipe if you plan to smoke four or more legs. Seal the legs in a container with the brine and refrigerate overnight.
Monitoring the grill
You don't need a smoker if you slow cook your meat over charcoal. Any grill with a tight-fitting cover and vents will do. Place the charcoal in a circle, leaving a vacant space for the meat over the center. Wait for the charcoal to get white hot. Meanwhile, soak applewood or hickory chips in water. Add the chips when the charcoal is ready. Wood chips absorb water and put off an aromatic smoke that flavors the meat. Try mesquite chips if you want a pungent, southwestern flavor.
Smokin' Legs
Pat the turkey legs dry before putting them on the grill. This helps the skin crisp up golden brown during the long process of smoking. You can season the skin with salt and pepper, make a spice rub of sage, thyme and white pepper, or use a store-bought poultry rub.
Place the legs on the center of the grill, close the lid and open the top vent so the smoke can circulate and your charcoal will continue to draw enough air to stay hot. Smoke the legs for approximately two hours. Use a thermometer to make sure the internal temperature of the meat is 160 to 165 degrees before eating.
Tags: meat over, over charcoal, turkey legs, your meat