Maple Brined Smoked Turkey Legs

Maple Brined Smoked Turkey Legs

(1 review) Write a Review



  • 10 turkey legs
  • 5 tbsp REC TEC Grills Rossarooski's Honey Rib Rub



  • 2 gal water
  • 1 cup kosher salt
  • 1 cup white sugar
  • 1/2 REC TEC Grills Colden's Freakin' Greek Rub
  • 2 tbsp red pepper flakes
  • 2 tbsp whole black peppercorn
  • 2 cup maple syrup 
  1. Add all ingredients for the brine to a pot and simmer to dissolve ingredients, then cool completely.
  2. Pull the skin back from the turkey legs to allow the brine to penetrate the meat evenly.
  3. Brine for 24 hours in refrigerator.
  4. Pre-heat REC TEC to 250‚Ñâ.
  5. Remove the legs from the brine and dry completely with a paper towel.
  6. Season the legs liberally both under and on top of the skin with Rossarooski's Honey Rib Rub.
  7. Smoke for 4-4.5 hours until legs reach an internal temp. of 170‚Ñâ-175‚Ñâ.

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1 Review

  • Mom and Dad love it!

    Posted by Randle Cummings on 15th Nov 2018

    I made these for my mom and dad last year for thanksgiving and they just LOVED them. Great alternative

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