Smoked Turkey Legs Recipe for a Meat Smoker - Oven Baked

by Erica
(Houston, Tx)

I followed the recipe for "Smoked Turkey Legs Recipe for a Meat Smoker" almost to the letter except I did bake mine in the oven instead. I soaked mine over night in the fridge and added the dry rub and cooked them in the morning. They were ready by lunch and everyone loved them.

Unfortunately I had read a different recipe that warned about only using butchers salt and the possibility of the legs coming out too salty if kosher salt was used. I cut the salt in my brine to 1/3 cup fine sea salt. These turned out great BUT Next Time I will definitely use the whole 1 CUP SALT for my brine.

ALSO: I added 2 Tbs Liquid Smoke to the brine and the paprika I used for the dry rub was "Smoked Paprika" they both gave the meat a great smoky taste right out of the oven! No Smoker required! Also instead of the Oil, I pat the drumsticks dry and sprayed them with "Olive Oil PAM" cooking spray, then sprinkled my dry seasonings on the drums.

I cooked them at 350 degrees for 45 min then turned up to 500 and sprayed the drums again and cooked for about 5 min per side to get the skin that nice crispy texture. They were perfect, golden and tasty. I just wish I had followed the directions about the salt, but regardless, this recipe is GREAT!!

Thanks for the help!
Erica B