Smoked Turkey Leg

🛒 Ingredients

• Turkey leg (bone-in, skin-on) 400 g · 840 kcal

👨‍🍳 Instructions

1. Prepare a brine by dissolving salt, and optionally a small amount of brown sugar, in warm water; let it cool completely.
2. Submerge the turkey leg in the cooled brine, ensuring it is fully covered; refrigerate for 12-24 hours.
3. Remove the turkey leg from the brine, rinse thoroughly under cold water, and pat completely dry with paper towels.
4. Preheat your smoker to a consistent temperature of 225-250°F (107-121°C); use your preferred wood chips or chunks for flavor.
5. Place the turkey leg directly on the smoker grates; smoke for 4-6 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part.
6. Once cooked, remove the smoked turkey leg from the smoker and let it rest for 10-15 minutes before serving.