Via Chef Tips:
Smoking instructions:
Smoke for about 4 hours at 225 F. Bring it down to 180F for the last hour, or until the meat reaches an internal temperature of 160 F. When you remove the turkey legs, it will continue to cook up to the proper 165 F.
Update: If you’re cooking on a wood pellet grill, Traeger is now offering it’s Turkey Pellet blend (includes brine and rub in bag) on Amazon. Prime members can still order in time for arrival by T-Day:
Need a pair of versatile, heavy-duty kitchen shears to get the job done? We found these on Amazon:
BRINING
Lots of people asking on social media, “should I spatchcock AND brine my turkey?” The main reason most people brine is to lock moisture into the meat. A brine can also enhance the flavor of your turkey with various herbs, fruits, and spices.
To start with, get yourself a brining bucket or bags:
Want a pre-made, tried and true, turkey brine? Rodelle’s is a best-seller:
Consider the Apple Cider Turkey recipe, also by the BBQ Pit Boys:
Here’s what you’ll need for the brine:
Water
FINAL WORD: If you’re wary of too much experimenting, we suggest you try a “test turkey,” the week or weekend before, if only to build confidence!
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