Page 6 - NOV2020 BNM Digital Issue

turkey delights
“State Fair”
Smoked
Turkey Legs
Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Poultry Brine:
Ingredients:
1-gallon warm water
1/2 cup kosher salt 2/3 cup light brown sugar packed
1 large onion sliced 2 carrots sliced
2 stalks celery sliced
1 bunch fresh thyme
1 bunch fresh pars- ley
1 tbsp black pep- percorns
1 bay leaf
6 large turkey legs olive oil
1 cup barbecue sauce, warmed
Photos courtesy of Ryan Cooper
Prepare the brine:
Directions:
Whisk together the warm water, kosher salt, and light brown sugar in a large container until the sugar and salt are dissolved. Add the onion, car- rots, celery, thyme, parsley, pepper- corns, and bay leaf. Refrigerate until ready to use. Can be made up to 4 days ahead of time. Strain before use.
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NOVEMBER 2020
Place the turkey legs into a large, lidded container and pour the brine over
the meat to cover. Refrigerate for 12-24 hours. Remove the turkey legs from the brine and discard the brine. Rinse the meat under cool running water and pat dry with paper tow- els.
Award-Winning Sauces, Rubs, Marinades, and Seasonings Wisely Crafted With Only Healthy-Minded
Ingredients!
The New Book!
BBQbuddha.com
Ingredients:
1 tbsp chili powder
1 tbsp kosher salt
1 tbsp freshly ground black pepper 1 tbsp granulated garlic
1 tbsp paprika
2 tsp onion powder
2 tsp ground thyme
Seasoning Rub: