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We hope you got insight from reading it, now let’s go back to smoked whole chicken and turkey legs recipe. To cook smoked whole chicken and turkey legs you only need 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Smoked whole chicken and turkey legs:
- You need 2 whole chickens 3-5 lbs each
- Use 1 package turkey legs
- Get 1 orange
- Take 1 lemon
- You need 2 sprigs rosemary
- You need 4 sprigs tarragon
- Get 5 cups sugar
- You need 3 1/4 cups kosher salt
- Provide 2/3 cup chili powder
- Provide 1/4 cup onion powder
- Take 1/4 cup garlic powder
- Prepare 1 teaspoon cayenne pepper
- Get 6 dried bay leaves
- Get 1 tablespoon chopped dehydrated onion
- Take 3 gallons water
Instructions to make Smoked whole chicken and turkey legs:
- Combine 3 cups of kosher salt, 4.5 cups sugar, 6 bay leaves, 1 tbsp chopped dehydrated onions and 3 gallons water to make the brine. Soak the chickens and turkey legs in the brine and refrigerate over night or minimum 4 hours.
- Make the rub. I used Myron Mixon's 'The only other barbecue rub you need' recipe. Combine 2/3 cup chili powder, 1/2 cup sugar, 1/4 cup kosher salt, 1/4 cup onion powder, 1/4 garlic powder and 1 tsp cayenne pepper
- Soak your choice of wood chunks in water (I used mesquite). Light the charcoal in the smoker. Slice up the orange and lemon into approximately 12 pieces each.
- Rinse the chicken and turkey in cold water and pat dry.
- Stuff each chicken with half an orange, half a lemon, 1 sprig rosemary and 2 sprigs of tarragon.
- Cover the chickens and turkey legs on all sides with the rub.
- Put the chicken breast side up and the turkey legs on the smoker. Smoke at 275° for 3.5 hours or until the white meat hits 160 and the dark reaches 180. Check the temp periodically and add more charcoal and wood chunks as needed.
It's tender, incredibly juicy, and full of flavor. Take a few hours to brine the chicken for the best results, stuff it with some onion, garlic, and lemon, and finally, rub it with delicious chicken dry rub. For better smoke flavor, smoke the chicken for about an hour at low and slow temperatures and give it plenty of smoke. Place the legs, skin side up, on the grill rack. If there is a probe thermometer attached, insert it into one of the chicken thighs.
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