I have searched for a recipe for NC State Farm turkey legs. This is the best recipe I found and it is a winner. After brining the turkey legs, I smoke them on my wood smoker for about 4 hours at 250 degrees Fahrenheit. At the start of the third hour, I wrap the turkey legs in parchment paper (not aluminum foil) and continue to smoke them for an hour. For the last hour, I unwrap the turkey legs and place them on the grill for the first 30 minute at 250 degrees and then for the second 30 minutes, I increase the temperate to 325 degrees and try to get direct heat on the turkey legs. The latter process caramelizes the legs so they are "sticky." If you do not have a smoker, you can do the same process in an oven. You can use soaked wood chips or wood block (soak for 20 minutes before using) in the oven. Hickory wood nicely complements the turkey legs. BTW - any of the red wines go good with smoked meats.

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