Americana Outdoors E-Magazine - May 2019

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DIRECTIONS 1. Make the brine: Combine 2 quarts of water, the honey, salt, curing salt, orange zest and juice, cloves, allspice, 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 tem- perature, then refrigerateuntil thoroughly chilled. 2. Rinse the turkey drumsticks in a colan- der under cold running water. Prick the skin on all sides with a fork or needle. 3. Add the turkey drumsticks to the brine, mak- ing 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. 4. 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. Place the drumsticks on the wire grates in the smoker. Smoke the turkey legs until dark- ly browned and very tender (3 to 4 hours). You’re looking for an internal temperature of 170°F on an instant-read thermometer. 7. 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. 5. Set up your Bradley Smoker and preheat to 250°F. (I like to smoke the turkey with cherry)

6-RACK BRADLEY DIGITAL SMOKER

CHERRY FLAVOR BISQUETTES

MAGIC MATS