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Smoked Turkey Legs
3 hrs440 cal48g protein26g fat1 leg
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Brine turkey legs, smoke at 275°F for 3 hours. Renaissance fair vibes, pure protein.
Ingredients
- Turkey Leg1 piece
- Salt1 tbsp
Steps
- 1Dissolve salt in water to make a brine. Submerge turkey legs for 4–8 hours.
- 2Pat dry.
- 3Smoke at 275°F for 2.5–3 hours until internal temp reaches 165°F.
- 4The skin should be dark and the meat pull-apart tender.