1 cup store bought vinegar sauce (or substitute BBQ sauce with a vinegar base)
If you love the recipe but want to switch it up, try subbing turkey thighs into this recipe.
Combine water, ¼ cup poultry rub, bay leaves and sugar in a large bowl. Place the turkey legs into the brine solution (ensuring all are submerged in the brine) and refrigerate overnight or at least 6 hours.
Take legs out of the brine and drain with a cooling rack. Use a paper towel to remove excess moisture.
Preheat smoker to 275⁰ for indirect cooking with pecan wood (can use hickory as a substitute).
Coat each leg with olive oil spray and season with the rest of the poultry rub and a pinch of BBQ rub.
Add to the smoker and cook until internal temperature reaches 155⁰ F.
Coat each turkey leg with the vinegar sauce and keep cooking until the internal temperature reaches 165⁰ F.
Remove from smoker and let rest for 10 minutes before digging in!
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