• 1 Cup Your Favorite Rub

• 1/2 Cup curing salt

• 1/2 Cup brown sugar

• 1 Tablespoon crushed allspice berries, optional

• 1 Tablespoon whole black peppercorns

• 2 bay leaves

• 2 Teaspoon liquid smoke

• 4 turkey legs

1

In a large stockpot, combine one gallon of warm water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves and liquid smoke.

2

Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature. Add 1/2 gallon cold water and 4 cups ice; chill in the refrigerator.

3

Add the turkey legs, making sure they're completely submerged in the brine. After 24 hours, drain the turkey legs and discard the brine.

4

Rinse the brine off the legs with cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.

5

When ready to cook, set Z Grill temperature to 250℉ and preheat, lid closed for 15 minutes.

6

Lay the turkey legs directly on the grill grate.

7

Smoke for 4-5 hours, or until the internal temperature reaches 165℉ on an instant-read meat thermometer. Make sure the probe doesn't touch bone or you'll get a false reading.

8

The turkey legs should be deeply browned. Don't be alarmed if the meat under the skin is pinkish: that's a chemical reaction to the cure and the smoke.

9

Serve immediately. Enjoy!