Have you ever been to a street festival and purchased or watched someone eat one of those huge smoked turkey legs? They go for $10 or more, but they are really delicious! They are easy to do at home! The secret to the awesome flavor is as simple as a little curing salt in your brine and an adequate amount of smoke on the grill! Here's the brine / cure recipe I used for these:
Turkey Leg Cure
1 quart of water
1/4 cup kosher salt
1/4 cup molasses
4 cloves smashed garlic
1 t black peppercorns
1 small bunch of fresh thyme
A few fresh sage leaves
1/4 tsp MSG (optional)
dash of hot sauce
1 1/2 tsp prague powder #1 curing salt
I let mine cure for between 18-24 hours. Don't let them go longer than 24 hours.
I set up my Kamado Joe Classic 3 grill for indirect cooking with the SLoROLLER in place. I started out at 225°F for about 45 minutes with a chunk of hickory wood for some smoke. Then I removed the legs from the grill and ramped the temp up to 425°F to finish the cook and help crisp up the skin a little. The second segment of this cook took about 25 minutes to bring the temperature of the leg meat up to 165-170°F. I wrapped them in foil and let them rest for 20 minutes after the cook. Turkey (and chicken) legs can be cooked to an internal temperature of anywhere between about 165-190°F without much worry.
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