Turkey Legs with Sweet Garlic Rub and Honey Creole Baste
- 4 Quarts Water
- ½ Cup of Sea Salt or Kosher Salt
- ¼ Cup Dark Brown Sugar
Sweet Garlic Rub Ingredients:
- 3 Tablespoons Garlic Salt
- 1 Tablespoon Celery Salt
- 1 Tablespoon Fine Black Pepper
- 2 Tablespoons Dark Brown Sugar
Honey Creole Baste Ingredients:
- 1 Cup Honey
- 1 Cup Of Your Favorite Barbecue Sauce
- 3 Tablespoons Worcestershire Sauce
- ½ Cup Red Wine Vinegar
- 1 Tablespoon Creole Seasoning (available at most grocery stores)
- Fresh Turkey Legs
- Apple Wood Chips For Smoking As Needed
Prepare brine solution, doubling or halving the recipe depending on the number of turkey legs. Make sure all the salt and sugar is dissolved, and add the turkey legs with all parts covered by the brine. If necessary, you can use a plate or bowl to weigh them down so they are completely submerged. Refrigerate for at least 4 hours, preferably overnight. After brining, remove turkey legs and pat them dry.
In a medium size bowl, mix together the dry ingredients of the rub. Season the turkey all over, cover with plastic wrap, and set aside.
Prepare the basting mixture and mix thoroughly so that the honey and all the other ingredients are fully incorporated. This can be done up to a day in advance and stored in the refrigerator.
Preheat grill for medium heat.
Place Mo’s Smoke Pouch full of Apple Wood Chips on the grill over the flame or hot coals on the cooking surface. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
As soon as the pouch begins to smoke (3-4 minutes), reduce the heat to low directly under the pouch. Remove the plastic wrap from the turkey legs and place them on a hot grill over low to medium-heat. Begin basting with the basting mixture frequently to develop a rich, dark caramelized glaze. Turn the turkey legs periodically. Grill with the wood chips for about 30 minutes, keeping the grill lid closed so as to trap the smoke with the turkey and to prevent oxygen from igniting the smoking wood. Grill until the internal temperature away from bone reaches 165°F. (USDA Minimum 165°F (74°C)).
- Baked Sweet Potatoes with Brown Sugar and Butter
- Sliced Pineapple with Shredded Cheddar Cheese and Dollop of Mayonnaise