Ingredients
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Main
Smoked Turkey Leg Recipe
This Father’s Day, elevate your celebration with a dish that’s as bold and unforgettable as the dad you're honoring—Smoked Turkey Legs by Rasheed Philips. Renowned for his mastery in the art of barbecue, Philips brings his signature flair to this classic dish, making it the star of your festive spread. Smoked to perfection on the Masterbuilt Gravity Series Grill, these turkey legs are imbued with deep, rich flavors, thanks to the grill's innovative design that seamlessly blends traditional smoking techniques with modern convenience. Whether you’re a seasoned pitmaster or a backyard grilling enthusiast, this recipe promises a culinary experience that’s both approachable and impressive, perfect for showing appreciation to the fathers in your life. Get ready to dive into a smoky, juicy delight that’s bound to become a new Father’s Day tradition.
Instructions
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01
Cut onion into medium slices. Bring 4 quarts of water to a simmer. Add 1/2 cup kosher salt, 1/4 cup brown sugar, 1 head smashed garlic, and 2 Tbsp red pepper flakes to water. Allow salt and brown sugar to dissolve, then remove from heat.
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02
Pour brine mixture into container or large bowl. Add an additional 4 quarts of cold water, then place turkey legs into brine. Cover and place in fridge for 24-48 hours.
03
Load, light, and set your Gravity Series 1050 Digital Charcoal Grill to 275°F.
04
Pour brine mixture into container or large bowl. Add an additional 4 quarts of cold water, then place turkey legs into brine. Cover and place in fridge for 24-48 hours.
05
Set turkey legs onto the lower grate of your Gravity Series grill and let cook until you reach an internal temp of 165°F, roughly 75-90 minutes.
07
Tip - With the aid of a brine and the fat content of the dark meat, turkey legs will not dry out as easily as other cuts.
08
I like to add a bit of brightness and sweetness to compliment the turkey. In a small bowl melt 1/2 stick unsalted butter, juice of 1 lemon, and 2 tsp of maple syrup. Mix together and baste turkey leg when internal temp reaches 160°F. Once internal temp has reached 165°F, the basting liquid will have set.
