The recent discussion about Amusement Park Turkey Legs spurred me to check Cheryl and Bill Jamison's book "Smoke and Spice." Here is a similar recipe to the one they did on the Food Network, but this version uses no storebought rubs or BBQ sauces.
Go by your own internal temperatures of the meat. The timing in Smoke and Spice is often quite different than we experience with the WSM.
Rita
TWO STEPPIN’ TURKEY LEGS
Serves 6.
6 turkey legs
3 tablespoons Worcestershire sauce
1 tablespoon vegetable oil
TWO-STEPPIN' LEG RUB:
2 tablespoons coarse salt, either kosher or sea salt
1 tablespoon coarsely ground black pepper
1 tablespoon onion powder
1 tablespoon packed brown sugar
1/2 teaspoon cayenne
TWO-STEPPIN' LEG MOP (OPTIONAL):
Remaining Two-Steppin' Leg Rub
1 cup white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
Black Sauce, below (optional)
1. At least 4 hours, preferably the night before you plan to start your smoking session, loosen the skin on the turkey legs with your fingers without tearing the skin.
2. In a small jar with a lid, combine the Worcestershire sauce and oil. In a small bowl, combine the dry spices. With your fingers, rub the wet mixture thoroughly over the legs, getting as much as you can under the skin. Then sprinkle on a good coating of the dry season-ings, again rubbing as much under the skin as possible. Set any remaining dry rub aside to use in the mop. Place the legs in a plastic bag and refrigerate for at least 4 hours, or overnight.
3. Set up your smoker to 200°F to 220°F.
4. Take the turkey legs from the refrigerator and let stand at room temperature for about 30 minutes.
5. Optionally, combine the mop ingredients in a small saucepan and warm the mixture over low heat.
6. Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, 3 1/2 to 4 hours. If using, mop the legs at 45-minute intervals.
7. Eat the hot legs with your fingers. Brush on Black Sauce, if desired.
--------------------------
BLACK SAUCE: In Owensboro, Kentucky and surrounding areas, a dark, thin, and tangy black sauce similar to this is usually served on or with smoked meat. It is also a good match with other dishes, such as the Jamison’s Mustard ’n’ Lemon Chicken (Smoke & Spice, page 173).
1 cup Worcestershire sauce
1 cup white vinegar
2 tablespoons packed brown sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/2 teaspoon ground allspice
Combine all ingredients in a saucepan. Place over medium heat and simmer for about 10 minutes. Serve hot or at room temperature.
---Adapted from Cheryl and Bill Jamison. “Smoke & Spice (Revised Edition)” © 2003 The Harvard Common Press, ISBN 1-55832-262-0 (page 196)
Go by your own internal temperatures of the meat. The timing in Smoke and Spice is often quite different than we experience with the WSM.
Rita
TWO STEPPIN’ TURKEY LEGS
Serves 6.
6 turkey legs
3 tablespoons Worcestershire sauce
1 tablespoon vegetable oil
TWO-STEPPIN' LEG RUB:
2 tablespoons coarse salt, either kosher or sea salt
1 tablespoon coarsely ground black pepper
1 tablespoon onion powder
1 tablespoon packed brown sugar
1/2 teaspoon cayenne
TWO-STEPPIN' LEG MOP (OPTIONAL):
Remaining Two-Steppin' Leg Rub
1 cup white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
Black Sauce, below (optional)
1. At least 4 hours, preferably the night before you plan to start your smoking session, loosen the skin on the turkey legs with your fingers without tearing the skin.
2. In a small jar with a lid, combine the Worcestershire sauce and oil. In a small bowl, combine the dry spices. With your fingers, rub the wet mixture thoroughly over the legs, getting as much as you can under the skin. Then sprinkle on a good coating of the dry season-ings, again rubbing as much under the skin as possible. Set any remaining dry rub aside to use in the mop. Place the legs in a plastic bag and refrigerate for at least 4 hours, or overnight.
3. Set up your smoker to 200°F to 220°F.
4. Take the turkey legs from the refrigerator and let stand at room temperature for about 30 minutes.
5. Optionally, combine the mop ingredients in a small saucepan and warm the mixture over low heat.
6. Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, 3 1/2 to 4 hours. If using, mop the legs at 45-minute intervals.
7. Eat the hot legs with your fingers. Brush on Black Sauce, if desired.
--------------------------
BLACK SAUCE: In Owensboro, Kentucky and surrounding areas, a dark, thin, and tangy black sauce similar to this is usually served on or with smoked meat. It is also a good match with other dishes, such as the Jamison’s Mustard ’n’ Lemon Chicken (Smoke & Spice, page 173).
1 cup Worcestershire sauce
1 cup white vinegar
2 tablespoons packed brown sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/2 teaspoon ground allspice
Combine all ingredients in a saucepan. Place over medium heat and simmer for about 10 minutes. Serve hot or at room temperature.
---Adapted from Cheryl and Bill Jamison. “Smoke & Spice (Revised Edition)” © 2003 The Harvard Common Press, ISBN 1-55832-262-0 (page 196)