Before You Get Started

This recipe calls for a 24 hour brine and 24 hour rest in the fridge, so make sure to budget extra time - it's worth it!

Steps

• Step 1

  In a container large enough to hold the brine and turkey legs, add 2 quarts of very hot water. Add the remaining brine ingredients and stir until dissolved. Add 2 quarts of ice water and stir until melted. The water should cool to 40 °F. If not, refrigerate or use an ice bath to lower the temperature. 

  Ingredients

  • 1 Cup kosher salt

  • 2/3 Cup brown sugar

  • 3 Tablespoon granulated onion

  • 3 Tablespoon granulated garlic

  • 3 Tablespoon Traeger Chicken Rub

  • 2 Tablespoon cracked black pepper

  • 1 Tablespoon sage, rubbed

  Pro Tip

  Alternative method: Combine all brine ingredients in a large pot with 1 gallon of water. Bring to a boil and cook until the sugar and salt dissolve. Remove from heat and cool completely in the refrigerator or over an ice bath. 

• Step 2

  Submerge the turkey legs in the brine, ensuring they are fully covered. Use a heavy plate to weigh them down, if necessary. Refrigerate and brine for 24 hours. 

  Ingredients

  • 6 Large turkey legs

• Step 3

  Remove the legs from the brine and pat dry. Place on a wire rack set over a sheet pan and refrigerate for 24 hours to allow the brine to distribute and form a pellicle (a tacky surface that helps smoke adhere). 

• Step 4

  Preheat the grill to 225 °F. If available, use Super Smoke. 

  225 ˚F / 107 ˚C

  Super Smoke

• Step 5

  Season the legs lightly with Traeger Chicken Rub. Place directly on the grill grate and smoke for 2 hours. 

  02:00

  225 ˚F / 107 ˚C

  Super Smoke

  Ingredients

  • To Taste Traeger Chicken Rub

• Step 6

  Increase the grill temperature to 375 °F. Continue cooking until golden brown and the internal temperature reaches 200 °F, about 2 hours more. 

• Step 7

  Serve hot, with your favorite bbq sauce and enjoy!

  Ingredients

  • To Taste Traeger 'Que BBQ Sauce