4–8 Turkey Legs
1/2c Brown Sugar
1/2c Kosher Salt
1/4c Pink Himalayan Sea Salt
2tbs Smoked Paprika
1tbs Garlic Powder (Optional)
1tbs Onion Powder (Optional)
4c Cold Water
First you want to start off with preparing a simple quick brine.
Add brown sugar and seasoning to a large pot and bring to a boil.
Stir until everything has completely dissolved.
Once everything has completely dissolved, carefully stir in your ice and cool water to the pot.
At this point your brine should be completely cooled.
Place your raw meat in a large container of choice and pour your brine over your meat until it is fully submerged.
Let your turkey legs soak refrigerated in the brine for 4-24 hours.
Once your turkey has completed it’s brine bath, you need to completely rinse off each turkey leg and pat dry with a paper towel.
Preheat your smoker to 275 to 300 degrees.
Place each turkey leg in your smoker and cook until for about 1.5 hours reaches at least 167 degrees.
When your turkey reaches 167 degrees, they are done.
Timing may vary depending on you smoker.