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updated: 6/5/2013 2:42 PM

Smoked Turkey Drumsticks

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  • Experienced smokers might want to try their hand at Myron Mixon's Smoked Turkey Drumsticks.

      Experienced smokers might want to try their hand at Myron Mixon's Smoked Turkey Drumsticks.
    Courtesy of BallAntine Books


gallon water

cup kosher salt

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cup dark brown sugar

1 teaspoon ground allspice

1 teaspoon ground coriander

1 teaspoon dry mustard

4 turkey drumsticks

2 tablespoons olive oil

2 tablespoons The Only Barbecue Rub You'll Ever Need (see note)

Cure the legs: In a large bowl, combine the water, salt, sugar, allspice, coriander and mustard; stir to dissolve the seasonings. Pour the curing solution into a large zip-top bag and add the turkey legs. Place the bag in a large aluminum baking pan and refrigerate for 24 hours.

When ready to smoke, prepare a charcoal grill or gas grill with soaked wood chips and heat it to 250 degrees. Alternatively, prepare a smoker with soaked wood chips and heat it to 250 degrees.

Remove the turkey legs from the curing liquid and rinse off in cold water. Pat the legs dry with paper towels. Coat the legs with the olive oil, then, using your fingers, lightly coat them with the rub.

Grill (covered) or smoke (covered) for about 3 hours, until the temperature of the legs reads 180 degrees on an instant-read thermometer. To crisp the skin on the smoker, leave the drumsticks on for 15 additional minutes after the internal temperature has reached 180. On a gas grill, turn the heat up to 350 or 400 degrees and cook, covered, watching carefully to make sure the skin does not burn, for about 10 additional minutes.

Pull the legs out and wrap each in foil to rest. Remove the foil and serve immediately.

Serves four, generously.

For the Only Barbecue Rub You'll Ever Need: In a large bowl stir throughly to combine 1 cup packed light brown sugar, 2 tablespoons each chili powder, mustard powder, onion powder, garlic powder, kosher salt, freshly ground black pepper and 2 teaspoons cayenne pepper. Makes just shy of 2 cups; store in an airtight container for up to 1 year.

"Everyday Barbecue" by Myron Mixon (2013 Ballantine Books)

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