- 6 turkey legs
- 1 Tbsp. olive oil
- 3 tablespoons Worcestershire sauce
For the rub, you’ll need 2 Tbsp. paprika, 1 Tbsp. pickling Salt (For this recipe I chose to use pickling salt, instead of Kosher. It has a finer grain, mixes well with the other ingredients of the rub, and during dusting it adhered better to the turkey legs). Add 1 Tbsp each chili powder, dried oregano, garlic powder and ground cumin. Then 2 tsp. cayenne pepper and 2- 3 tsp. fresh ground black pepper.
Vaunted Vinegar Sauce Ingredients
- 3/4 cup apple cider vinegar (Nakano™ rice vinegar will give it a much sweeter taste)
- 2 Tbsp. honey (reduce amount if you use Nakano™ rice vinegar)
- 1/2 tsp. Cayenne pepper (or 1 tsp. of rub mixture)
- In a medium bowl, mix vinegar, honey, and cayenne pepper.
- Cover, leave at room temperature, and let set for at least 1 hour, so that flavours meld.
- Combine olive oil and Worcestershire sauce in a small bowl and mix well.
- In another bowl, combine all dry ingredients and mix well.
- Pull the skin of the turkey legs back to expose the meat, and then coat the meat with the oil and Worcestershire sauce. Do not remove the skin completely.
- Next, coat the meat with the rub mixture, making sure you cover the entire leg with the rub (this will use up about half the rub).
- Push the skin back over the meat.
- Place legs in a gallon Ziploc™ bag, refrigerate and let set for at least four hours, overnight is better.
- Approximately 45 minute to an hour prior to smoking, remove the turkey legs from the refrigerator, and let them warm up to room temperature.
- Preheat your smoker to 210-225°F.
- Place legs in the smoker and apply smoke for the first 3 hours (I used apple).
- Smoke until they reach an internal temperature of 165°degrees F. The total cooking time will be approximately 4 – 5 hours.
- When the turkey legs are done, FTC them – wrap them in aluminum foil, then wrap in a dry towel, and place in a cooler. Before sealing the aluminum foil, add 1/4 cup of vaunted vinegar sauce.
- After two hours, remove from the cooler. Remove turkey legs from the foil, being sure to reserve all juices.
- When the turkey legs are cool enough to handle, remove the skin and discard.
- Next, begin pulling the meat off the bone. You may need a knife to shred the meat smaller. Any dry pieces of turkey should be shredded much finer, and mixed in well with the other meat.
- Place the pulled meat in a bowl and add any juices that you reserved.
- Mix in some of the vaunted vinegar, to taste. I suggest starting with 1/4 cup, then add 1 – 2 tablespoon at a time until you get the flavour you want.