Smoked Turkey Or Chicken Legs Recipes
SMOKED CHICKEN DRUMSTICKS
These smoky chicken drumsticks are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the drumsticks air dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 10h10m
Yield 12
Number Of Ingredients 3
Steps:
- Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
- Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
- Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
- Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 1.4 g, Cholesterol 61.9 mg, Fat 8.7 g, Fiber 0.1 g, Protein 19.5 g, SaturatedFat 1.8 g, Sodium 1279.7 mg
SMOKED TURKEY OR CHICKEN LEGS
Just like the state fair or renaissance festival! Make these for now, or heat them up later. you can use a gas, electric, or charcoal Smoker, or a conventional grill if you use indirect heat. You can actually use this same recipe for a 12-15 lb whole turkey or chicken as well, just keep it in the smoker for a full 12 hrs.
Provided by Darrinw2001
Categories Chicken Thigh & Leg
Time P1DT6h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Wash 4 to 6 turkey legs and place in roaster or large pot. They will have to soak in the brine for 12 hours, so make sure the pot is large enough for the legs to be completely covered in the brine.
- Heat the chicken broth in a large pot to a low boil. add all brine ingredients and stir to dissolve. Boil for 10 minutes, remove from heat. Add 1 gallon cold water to the brine pot, add cooled brine to pot cover legs, add more water if needed.
- Cover and let soak in cool place for 12 hours.
- Remove legs from brine and rinse. Pat dry with paper towels. Discard brine. Combined all ingredients for the rub and coat the legs. Wrap in foil or plastic wrap and chill in fridge 6 hours or more.
- Make sure your fire is ready (250°) before adding soaked hickory wood chips. remove legs from foil. Fill drip/steam pan with broth listed above. Place in your smoker for 6-8 hours. You do not have to have constant smoke on these, so do not worry. You will want to add water to the drip pan after about 3 hours.
- Remove from smoker and let sit 15 minutes before serving. Enjoy!
Nutrition Facts : Calories 582.3, Fat 12.4, SaturatedFat 3.3, Cholesterol 28.8, Sodium 47365, Carbohydrate 82.4, Fiber 4.7, Sugar 49.1, Protein 26.6
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