Ingredients
Method
- Cure. Dissolve the salt, Prague powder #1, and the sugar in the water and then pour it in a 1 gallon (3.8 l) zipper bag. Add the meat and refrigerate in the cure for about 24 hours, and not much longer or it can get too salty. While they are curing, move them them around a few times to make sure all parts are covered with the liquid.
- Rinse. Remove the meat from the cure, rinse it so the exterior will not be too salty, and pat the skin dry with a paper towel. You can take them out of the cure and hold them in the fridge uncooked for a day or two until you're ready to smoke them, but I wouldn't push beyond that.
- Fire up. Set up the grill for 2-zone smoking or fire up your smoker. Shoot for 325°F (162.8°C) on the indirect side.
- Smoke. Smoke the turkey leg for about 1 hour until the thick part of the meat reaches at least 160°F (71.1°C).
- Serve. Serve the smoked turkey leg immediately.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.