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Please watch: “Tandoori Masala “Ghost Pepper” Chicken Wings on Gourmet Guru Grill”

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It’s November and today on Armadillo Pepper TV, we’re going to smoke some Turkey Legs.

It’s that time of year. Thanksgiving is just a few weeks away, so, we are going to use the Masterbuilt Electric Smoker and smoke a few turkey legs.

As we’ve mentioned in several other episodes, if you are going to smoke turkey, the first step is always to use a brine. A brine can be as simple as water, salt and sugar. For this brine, we’ve got about 1.5 gallons of water, 2/3 cup of sugar, ¼ cup of brown sugar, about a teaspoon of sage, 1 teaspoon of curry powder and just a pinch of dried Carolina Reaper peppers.

We soaked these turkey legs in the brine for 18 hours. Brine for at least 12 and not more than 24 hours. If you brine the turkey legs too long, they will get salty.

Remove the turkey legs from the brine, rinse off the outside to get rid of any excess salt, pat the turkey legs try with some paper towels and then season them.

For turkey, we like to use Tennessee Whiskey Gobblin’ Good Turkey Rub. This is definitely our favorite turkey seasoning. The ingredients include: Spices (Rosemary, thyme, sage & other spices), paprika, Turbanado sugar, kosher salt, lemon peel, garlic, onion, parsley, Jack Daniel’s Black Label Whiskey.

If you are interested in additional details about Gobblin’ Good Turkey rub, visit http://armadillopepper.com/Tennessee-Whiskey-Gobblin-Good-Turkey-Rub-BBQRUB-TWTKY.htm

Next, rub the seasoning into all of the cracks and folds of the turkey.

After the seasoning is rubbed in, placed the turkey legs in the smoker at 275 degrees. For this smoke, we are using apple wood. I like to use a fruit wood such as apple or cherry when smoking turkey legs. The smoke time is going to take approx 3 hours and the fruit wood provides a nice flavor without overpowering the flavor of the turkey.

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