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Post by JJ Judkins on Aug 20, 2003 23:45:47 GMT -6
Smoked Turkey Legs Brine: 1/2 cup kosher or coarse salt 1/2 cup firmly packed dark-brown sugar 1 cup hot water 3 cups cold water 1 medium-sized onion, halved and thinly sliced 2 cloves garlic, slightly crushed 1 jalapeno chile, sliced 1 tablespoon chili powder 1 teaspoon ground cumin 12 whole black peppercorns
Turkey: 6 turkey legs
1 1/2 cups mesquite wood chips
1. Brine: In a large bowl or pot, stir together the salt and brown sugar. Add hot water; stir to dissolve the salt and sugar. Then add the cold water, onion, garlic, jalapeno chile, chili powder, cumin and peppercorns and stir to combine.
2. Turkey: Place turkey and brine in a 2 gallon plastic food-storage bag or large deep bowl; seal. Refrigerate overnight, turning occasionally.
3. Soak wood chips following package directions.
4. Remove turkey legs from brine; pat dry with paper toweling. Drain the wood chips; place the chips in a small foil pan.
5. Prepare outdoor grill with hot coals arranged for indirect grilling, placing foil pan with chips in corner of grill and over direct heat. Or heat gas grill for indirect grilling with foil pan. Grill is ready when chips begin to smoke, about five minutes. Grill turkey over indirect heat, covered for 1 1/2 hours or until instant-read thermometer inserted in thickest part registers 170 degrees.
by: Carla J
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