"She wouldn't have a Willy or a Sam".....recommended by Henry VIII and Herman's Hermits

      If you haven't attended a Medieval Fair throughout our country to experience all the events, competitions, and culture it is indeed an experience all it's own.  Perhaps the biggest culinary highlight is the Smoked Turkey Leg, so popular during these times that you can't even imagine a picture of King Henry VIII without one in his hand.  It has never been proven that he is immortalized in a portrait as such, but it is his claim to fame.  

      With our wood pit now rolling hot we fire it up about once a week, sometimes more.  It performed so very well in our first brisket of the year.  We picked some giant turkey legs a while back as we always wanted to try them.  This is our next adventure. First of all pick a package of fresh turkey legs at your local store.  Depending on area you may need to order these.  

Fresh is always better if you can get them

Then comes the brine:   

2 cups hot water

8 cups of cold water

1/4 cup sea salt

1 Tbsp. meat tenderizer

1/4 cup brown sugar

4 bay leaves

1 Tbsp. black peppercorns   

      In a large pot bring the hot water 'almost' to a boil.  Add sea salt, brown sugar, and meat tenderizer and whisk to dissolve.  Once dissolved mix in the remainder of the ingredients.  Remove from heat and let cool 30 minutes, then immerse turkey legs in brine and refrigerate for 12-16 hours.  

Brined 16 hours

        Fire up wood pit smoker and stabilize to 275 degrees.   Remove turkey legs from brine, rinse, and pat dry.  For the rub I used Kansas City Sweet n Smokey rub.  Featured in our October 17th blog chapter it is wonderful on pork and poultry.  Rub the turkey legs with the seasonings and place in smoker.  Cook until deepest sections of leg meat (careful not to touch the bone) is 165 degrees, about 2 1/2 hours.  I always use an instant read thermometer to determine the temp. 

A little KC Sweet n Smokey Rub

176 degrees, about 2 1/2 hours, time to get them out

      When desired temp is reached remove turkey legs from smoker, wrap, and set aside to rest for just a bit.  This is an informal, fun meal so serve with whatever you like such as corn o' cob, beans, green beans, rice, roasted potatoes or even a finger food plate.   Whatever floats your 'historical boat'.  Remember this is a HANDS ON meal.  

The Judge votes HELL YES!  

"Few seem to be able to eat a turkey leg at Disneyland without splattering tsunami scale grease, so grab plenty of napkins, or wear a bib, tablecloth, or scuba suit"  

Leslie Le Mon

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