Smoked turkey drumsticks
Complexity: easily
Servings: 6
Before smoking, turkey drumsticks are brushed with a mixture of olive oil and Worcestershire sauce and rubbed with a fragrant spice mixture and brown sugar. To ensure both the skin and meat are delicious, it's important to work not only the surface of the drumsticks but also under the skin, gently loosening it with your fingers. Before placing the marinated drumsticks in the smoker, bring them to room temperature to ensure even cooking. Then, be patient and savor the aromas in anticipation of delicious turkey drumsticks with a delicious crust and tender, savory meat. During the smoking process, periodically brush the drumsticks with a special mop sauce. Serve with your favorite barbecue sauce.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Turkey legs
- 6 turkey legs
- 3 tablespoons Worcestershire sauce
- 1 tbsp. vegetable oil
- Spice mix, recipe below
- Mop sauce, recipe below
- Any barbecue sauce, as needed
Spice mix
- 1/4 cup chipotle seasoning
- 1 - 2 tbsp. ground mild chili pepper or paprika
- 1 tbsp. l. brown sugar
- Mix all ingredients in a small bowl.
Mop sauce
- 1 cup white vinegar
- 1 tbsp barbecue sauce
- 1 tbsp. vegetable oil
We recommend
Cooking the dish according to the recipe:
- A few hours before cooking, separate the skin from the turkey legs by running your fingers underneath as far as you can without tearing the skin.
Mix Worcestershire sauce with vegetable oil. Dip your fingers in this mixture and rub it thoroughly into the turkey legs, trying to get as deep under the skin as possible. Sprinkle the legs with the dry spice mixture, rubbing it under and on the skin. Place the legs in plastic bags and refrigerate. - Prepare the barbecue smoker by preheating it to 90°C-100°C. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
- Heat mop sauce over low heat.
- Transfer the turkey legs to the smoker. Smoke until very tender and the juices run clear, about 3-4 hours. Brush them with mop sauce every 45 minutes. Serve the legs hot. And eat with your hands, dipping them in your favorite sauce. barbecue sauce.
Mop sauce:
Combine the sauce ingredients in a small saucepan and heat over low heat.
Author of the recipe - Cheryl Jamison is an original author, South American cuisine expert, and charcoal cooking instructor based in Chimayo, Santa Fe County, New Mexico.
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