Steven Raichlen Turkey Ham

By barbecuebible.com,
https://barbecuebible.com/recipe/turkey-ham/
2021-09-23T02:17:55

Call them monster drumsticks# Or turkey ham# There’s a lot to like about turkey legs: the affordable price, the moist and tender (but not too tender) meat, and a rich flavor that just doesn’t quit# And like so much great barbecue, you get to eat them with your hands# This recipe gives turkey legs the ham treatment—a soak in a brown sugar brine followed by a slow-smoke with apple wood# Serve hot# Serve cold# Serve with your favorite barbecue sauce or chutney# You could also brine and smoke turkey breast in this manner# It’ll need # to # hours of smoking# Yield: Makes # drumsticks; figure on # per person Equipment: An instant-read thermometer; hardwood of your choice (I like apple)—enough for # hours of smoking

Ingredients:

• 4 quarts (1 gallon) water
• 3/4 cup coarse salt (sea or kosher)
• 3/4 cup packed light brown sugar
• 1 tablespoon pink curing salt (Prague Powder No. 1 or Insta Cure No. 1)
• 5 whole cloves
• 5 allspice berries, lightly crushed with the side of a chef’s knife or cleaver
• 2 bay leaves, broken into pieces
• 2 cinnamon sticks (3 inches each), broken into pieces
• 1 tablespoon whole black peppercorns
• 6 turkey drumsticks (1 to 1½ pounds each)

Instructions:

2. Make the brine: Combine 2 quarts of the water, the sea salt, sugar, curing salt, cloves, allspice berries, bay leaves, cinnamon sticks, and peppercorns in a large stockpot. Bring to a boil over high heat, whisking to dissolve the salt and sugar. Remove from the heat and add the remaining 2 quarts water. Let cool to room temperature, then refrigerate until thoroughly chilled.
3. Rinse the turkey drumsticks in a colander under cold running water.
4. Add the turkey drumsticks to the brine, making sure they’re completely submerged. You can hold them down with a dinner plate or a resealable plastic bag filled with ice. Brine the drumsticks in the refrigerator for 48 hours.
5. When you’re ready to smoke, drain the drumsticks and discard the brine. Pick off and discard any clinging spices. Blot the drumsticks dry with paper towels.
6. Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. Add the wood as specified by the manufacturer.
7. Place the drumsticks on the rack in the smoker. Smoke the turkey until darkly browned and very tender, 3 to 4 hours, or as needed. You’re looking for an internal temperature of 170°F on an instant-read thermometer. (Make sure the probe doesn’t touch bone, or you’ll get a false reading.)
8. Do not be alarmed (on the contrary—be proud) if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve hot or at room temperature. In the unlikely event you have leftovers, store in the refrigerator; the drumsticks will keep for at least 3 days.