Page 225 - Turkey Book from Meathead

2| Rinse. Remove the meat, rinse it so the exterior will not be too salty, and pat the skin dry with a paper towel.
3| Fire up. Set up the grill for 2-zone smoking or fire up your smoker. Shoot for 325°F on the indirect side.
4| Cook. Smoke the turkey leg on the indirect side of the grill for about 1 hour until the thick part of the meat reaches at least 160°F.
5| Serve. Serve the smoked turkey leg immediately. You'll feel like the king of the court, wielding your giant smoked turkey leg like a scepter.