Cured Turkey Drumstick

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Preparation Time: 20 minutes
Cooking Time: 2.5 hours to 3 hours
Servings: 3
3 fresh or thawed frozen turkey drumsticks
3 tbsp. extra virgin olive oil
Brine component
4 cups filtered water
¼cup kosher salt
¼ cup brown sugar
1 tsp. garlic powder
1 tsp. poultry seasoning
½ tsp. red pepper flakes
1 tsp. pink hardened salt
1. Put the saltwater ingredients in a 1-gallon sealable bag. Add the turkey
drumstick to the saltwater and refrigerate for 12 hours.
2. After 12 hours, remove the drumstick from the saline, rinse with cold
water, and pat dry with a paper towel.
3. Air-dry the drumstick in the refrigerator without a cover for 2 hours.
4. Remove the drumsticks from the refrigerator and rub a tbsp. of extra
virgin olive oil under and over each drumstick.
5. Set the Traeger or grill for indirect cooking and preheat to 250°F using
hickory or maple Traegers.
6. Place the drumstick on the grill and smoke at 250°F for 2 hours.
7. After 2 hours, increase the grill temperature to 325°F.
8. Cook the turkey drumstick at 325°F until the internal temperature of
the thickest part of each drumstick is 180°F with an instant reading
digital thermometer.
9. Place a smoked turkey drumstick under a loose foil tent for 15 minutes
before eating.
Calories: 278
Carbs: 0g
Fat: 13g
Protein: 37g

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