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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. You can have smoked whole chicken and turkey legs using 15 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Smoked whole chicken and turkey legs:
- You need whole chickens 3-5 lbs each
- Provide turkey legs
- You need orange
- Use lemon
- Use rosemary
- Prepare tarragon
- Take sugar
- Provide kosher salt
- Provide chili powder
- Take onion powder
- Prepare garlic powder
- You need cayenne pepper
- Use dried bay leaves
- Provide chopped dehydrated onion
- Get 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.
We also have wide variety of recipes to try. Before you jump to Smoked whole chicken and turkey legs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be Difficult. Whole smoked chicken is so much better than chicken roasted in the oven or rotisserie. It's tender, incredibly juicy, and full of flavor. Remove chicken from the brine (if used) and pat dry.
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