Bacon Wrapped Turkey Legs

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Plan ahead, these turkey legs brine overnight. In a large stockpot, combine one gallon of water, Traeger Rub, curing salt, brown sugar, peppercorns and bay leaves.

  Add A Note

  Ingredients

  • 1 Gallon water

  • 1/4 Cup Traeger Rub

  • 3 Cup Morton Tender Quick Home Meat Cure

  • 1/2 Cup brown sugar

  • 6 Whole black peppercorns

  • 2 Whole bay leaves

• 2

  Bring to a boil over high heat to dissolve the salt and sugar granules. Take off of the heat and add in 1/2 gallon of water and ice. Make sure the brine is at least to room temperature, if not colder. (You may need to refrigerate the brine for an hour or so.)

  Add A Note

• 3

  Add the turkey legs making sure they are completely submerged in the brine.

  Add A Note

  Ingredients

  • 8 (1-1/2 lb each) turkey legs

• 4

  After 24 hours, drain the turkey legs and discard the brine. Rinse the brine off the legs with cold water, then dry thoroughly with paper towels.

  Add A Note

• 5

  When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.

  

  Grill: 250 ˚F

  Add A Note

• 6

  Lay the turkey legs directly on the grill grate.

  Add A Note

• 7

  After 2-1/2 hours, wrap a piece of bacon around each leg and finish cooking them for the last 30 to 40 minutes.

  

  Grill: 250 ˚F

  Add A Note

  Ingredients

  • 8 Slices bacon

• 8

  The total cooking time for the legs will be 3 hours, or until the internal temperature reaches 165°F on an instant-read meat thermometer. Serve and enjoy!

  

  Grill: 250 ˚F

  

  Probe: 165 ˚F

  Add A Note