HICKORY SMOKED TURKEY LEGS
1½ teaspoons of salt (7.5ml)
1 teaspoon of freshly ground pepper (5ml)
1 teaspoon of fresh sage (5ml)
1 teaspoon of dried thyme (5ml)
1 teaspoon of Cajun spice (5ml)
Grated zest of 1 lemon
4 turkey legs
2 tablespoons (30m 323b17d l) of Bourbon
3 handfuls of hickory wood chips
Place 1 handful of the wood chips in water to soak for 30 minutes. If you
are using charcoal soak all 3 handfuls.
Combine all of the rub ingredients in small bowl. Rinse the turkey legs and pat
them dry. Apply even amounts of the rub to each leg. Place the legs into a
sealable plastic bag and refrigerate for at least 1 hour up to 6 hours.
For a gas grill, preheat the grill to high on one side. On the other, leave the
For a charcoal grill, cook the coal until they are ash on the outside, but
still holding their shape.
Prepare the wood chip package. For the gas grill, squeeze the excess water from
the chips and place in the center of a large piece of foil. Add a handful of
dry wood chips to the package and sprinkle Bourbon on top of chips. Fold the
edges together and seal the wood chips into a closed package. Using a fork,
poke holes in both sides of the foil to give the smoke room to escape. Place
the smoke packages directly over the heat source.
For a charcoal grill, sprinkle the soaked wood chips directly on top of the
Close the lid and wait for smoke. Reduce heat to 200ºF/100ºC. Place the turkey
legs on the cool side of the grill and close the lid. Smoke about 2 hours.
Yield: Serves 4