I've passed turkey legs so often at a local supermarket and for some reason always ummed and ahhed about getting them, even to freeze for later. When i decided to do them it turns out they became about as rare as a funny Adam Sandler movie, i spent every afternoon this week looking for them! Much more time then i would spend going through Adam Sandler trailers. I decided to try a Jerk rub because it was something I have never done before. Hailing from the Caribbean, this blend of spicy and sweet spices is perfect for poultry.
I'd had smoked Kransky before at a Christmas party and admittedly they were much better than these. I'm chalking it up to the fact that the people who made them from scratch immigrated here from Poland about 10 years ago and you just can't argue 'know how' like traditional 'know how'. Nobody tells my Italian mother how to cook, there's just some things you have to accept in life. I have had cheese Kransky at a local german restaurant before but was surprised to see them on the shelf. This is kransky with tiny blocks of cheese through it and when melted.......man.......there's just some things that make you really ponder the greatness of life.
STEP 1. BRINE
You know me, you know i enjoy brining, so don't be so surprised when i brine these thangs.
Mix 1/3 cup salt and 1/3 cup brown sugar with 2L water until dissolved. Submerge Turkey Legs and refrigerate overnight.
STEP 2. RUB
After the night in the brine, remove turkey legs and rinse well. I'm not going to pretend for a second i knew what i was doing with this rub. I completely fluked the whole thing, i was following a recipe that called for "5 cups of Garlic Powder".....despite being bewildered as to who on earth would have that much garlic powder at any given moment i decided to just go with it. What i came up with was
1/3 cup garlic powder
2 Tablespoons of Black Pepper, Brown Sugar, Whole Cloves, Ground Allspice
1 Tablespoon Cinnamon
1 Teaspoon smoked salt (or......you know........normal salt)
Combine all in a high speed blender and blend till powder. Admittedly this was a bit too much garlic powder.
I gave each leg a pinch of paprika just before putting them on the smoker for that red look.
STEP 3. SMOKING AND WRAPPING.
Place on smoker. I used cherry smoke for this smoke and kept my smoker around the 105c (220f) the entire time with plenty of moisture in the chamber. After 3 hours i thought they were still looking dry so i wrapped with a teaspoon of butter in each foil. I have no idea why i did this, but hey it worked because they were juicy as hell afterwards.
STEP 4. KRANSKIES AND GLAZING
The Kransky part is pretty simple, just put them on the smoker and turn them every 20 mins or so! After unwrapping the turkey after an hour I hit it with a Honey, Soy and Chilli Powder Mix. I probably should have warmed the glaze but in all honesty it just skipped my mind.
Mix 1/4 cup honey with 2 Tablespoons Soy Sauce, 2 Tablespoons water and a good shake of your favourite chilli powder. Brush on turkey 2 or 3 times at 15 minute intervals.
STEP 5. THEM TURKEY LEGS ARE DONE BOY!
When you get to 71c (160f) with the sausages and 74c (165f) it is time to eat!
Call your favourite friends around and tell them to come hungry. Turkey is surprisingly filling!
I'd had smoked Kransky before at a Christmas party and admittedly they were much better than these. I'm chalking it up to the fact that the people who made them from scratch immigrated here from Poland about 10 years ago and you just can't argue 'know how' like traditional 'know how'. Nobody tells my Italian mother how to cook, there's just some things you have to accept in life. I have had cheese Kransky at a local german restaurant before but was surprised to see them on the shelf. This is kransky with tiny blocks of cheese through it and when melted.......man.......there's just some things that make you really ponder the greatness of life.
STEP 1. BRINE
You know me, you know i enjoy brining, so don't be so surprised when i brine these thangs.
Mix 1/3 cup salt and 1/3 cup brown sugar with 2L water until dissolved. Submerge Turkey Legs and refrigerate overnight.
STEP 2. RUB
After the night in the brine, remove turkey legs and rinse well. I'm not going to pretend for a second i knew what i was doing with this rub. I completely fluked the whole thing, i was following a recipe that called for "5 cups of Garlic Powder".....despite being bewildered as to who on earth would have that much garlic powder at any given moment i decided to just go with it. What i came up with was
1/3 cup garlic powder
2 Tablespoons of Black Pepper, Brown Sugar, Whole Cloves, Ground Allspice
1 Tablespoon Cinnamon
1 Teaspoon smoked salt (or......you know........normal salt)
Combine all in a high speed blender and blend till powder. Admittedly this was a bit too much garlic powder.
I gave each leg a pinch of paprika just before putting them on the smoker for that red look.
STEP 3. SMOKING AND WRAPPING.
Place on smoker. I used cherry smoke for this smoke and kept my smoker around the 105c (220f) the entire time with plenty of moisture in the chamber. After 3 hours i thought they were still looking dry so i wrapped with a teaspoon of butter in each foil. I have no idea why i did this, but hey it worked because they were juicy as hell afterwards.
STEP 4. KRANSKIES AND GLAZING
The Kransky part is pretty simple, just put them on the smoker and turn them every 20 mins or so! After unwrapping the turkey after an hour I hit it with a Honey, Soy and Chilli Powder Mix. I probably should have warmed the glaze but in all honesty it just skipped my mind.
Mix 1/4 cup honey with 2 Tablespoons Soy Sauce, 2 Tablespoons water and a good shake of your favourite chilli powder. Brush on turkey 2 or 3 times at 15 minute intervals.
STEP 5. THEM TURKEY LEGS ARE DONE BOY!
When you get to 71c (160f) with the sausages and 74c (165f) it is time to eat!
Call your favourite friends around and tell them to come hungry. Turkey is surprisingly filling!
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