The #1 requirement for tailgating (or any football game, for that matter) is MEAT. The spicier, the smokier, the bourbony-er, the better. You want a hunk of meat with a convenient handle that you can tear into like a shark on Shark Week. Your wish is our command. We give you Drunken Smoked Turkey Legs. After a leisurely soak in a bourbon/brown sugar/hot sauce bath, we give the turkey legs a good smoke to seal in all of that deeply developed flavor. The end result is a tailgating eat that will be the envy of every face painted fan in the stadium.
DRUNKEN SMOKED TURKEY LEGS
PREP TIME: 15 minutes, plus marinate for 24 hours
COOK TIME: 1 1/2 to 3 hours
RECOMMENDED PELLETS: Oak, Apple or Pecan
1 bottle of Franks Red Hot Sauce
1 stick butter
1 cup brown sugar
1/2 cup whiskey or bourbon
3 minced garlic cloves
1 teaspoon Traeger Cajun Shake (optional)
6 large turkey legs
Traeger Meat Injector
Mix together all of the ingredients except the turkey legs in a pot and bring to a boil.
Let cool and pour the marinade into a plastic bag and add in the turkey legs. Allow them to marinate for 24 hours in the fridge.
The next day, take the turkey legs out of the bag but save the marinade. Bring half of it to a boil (to kill off bacteria) and reserve it for basting. Dilute the other half with 1/2 cup of chicken stock and use along with the Meat Injector to really infuse flavor.
Fill the meat injector with the marinade/chicken stock mixture and insert it into the meaty parts of the turkey leg in several places and inject with the marinade until it plumps up.
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes. Place the turkey legs on the grill grate and cook for 1 1/2 to 3 hours, depending on the thickness of the legs, or until the internal temp registers 165 degrees F on an instant-read thermometer.
Baste the legs with the reserved, boiled marinade every 45 minutes.
It's game time. Grab a leg and enjoy!