Pan Smoked, Turkey Legs Recipe

How to make it

---

• 1. Begin making the rub. This is easy, you just mix all the ingredients together. And soak the chips in water.
• The chips should be done early in the day.
• 2. Prepare the pan by rolling up some aluminum foil and setting it in the bottom. This will keep the ribs from resting in the wood chips. Although the picture doesn't show it, I DID put another row of foil rolls on top of the one you see pictured.
• 3. Careful cut both legs, with thighs, and the wings from the turkey.
• 4. I cut the wing tips, and flappers from the wings, and used them for soup. I smoked the drumettes so I could have a Scooby Snack after all was smoked.
• 5. Tightly cover the pan, with aluminum foil, being sure to "tent the covering, so it doesn't touch the turkey. I learned this by experience, check out the one leg in the plated picture that looks a lot lighter in color than the rest. That's where the foil was touching the Turkey.
• 6. Set the pan on the side burner of your grill, and turn it to it's lowest setting.
• 7. Let the Turkey Legs cook for about an hour, then open the top and check on them. You'll probably have to reverse the pan on the grill. And, it's a good idea to turn the pieces over, for even cooking. Now would be a good time to baste with BBQ sauce, but it's not really necessary, because the rub becomes the sauce.
• 8. You can tell when they're done, by poking a small knife into the thickest part of the flesh. The juices should run clear. If they don't give the legs another 15 minutes.
• 9. When they're done, take them off the heat, and let them cool a bit. Now's a good time to have your Scooby Snack, the Wing Drumettes.
• 10. Butt Kickin' Spice Blends contain neither salt nor sugar. If you choose to use a different brand, be careful of it's salt content.