Bacon Wrapped Herb Roasted Turkey takes dinner to a whole new level with this amazing recipe. The bacon becomes a crisp and delicious layer of flavor in this show stopping dish. You will enjoy a moist and tender herb roasted turkey unlike anything you have ever eaten!!!
We are so excited to be partnering with our friends at Jones Dairy Farm to bring you the most amazing turkey ever. How do you take your turkey to the next level? Easy you incorporate one of my favorite ingredients: Bacon!!!
This is the most amazing turkey I have ever eaten. Ever! Imagine the most flavorful herb roasted turkey you have ever eaten, wrapped in bacon and cooked to perfection. It all ends with an amazingly crisp bacon coating on top of moist, tender and flavorful turkey. The bacon and herbs infuse into the turkey to create this sumptuous, glorious turkey that is utterly life changing.
I have been enjoying my prized herb roasted turkey for years. It is simply made with an amazing blend of herbs and butter that is slathered all over the turkey and under the skin. It comes out of the oven perfectly cooked, tender and flavorful. You might even think that it couldn't possibly get any better.
Oh yes, that's right a bacon wrapped turkey!!! It is as amazing as it looks. Check out the recipe for some fantastic tips to make the bacon wrapping super easy.
I will let you all know that you can pick up Jones Dairy Farm products at your local retailer. The company’s products are distributed nationwide, so be sure to check out their product locator to see where you can pick some up. If you’re looking for the breakfast sausage, it’s in the freezer section!
Disclosure: This is a sponsored post in partnership with Jones Dairy Farm. All thoughts and opinions are our own. Sumber https://www.theslowroasteditalian.com
Slow Cooker Turkey Chili is a hearty meal that you can make with leftover holiday turkey or ground turkey -- an easy recipe for a scrumptious weeknight meal that your family is sure to love.
Hi! My name is Kimberly from A Night Owl Blog, and I am so excited to be here on . During the winter months, delicious soups and stews are always a big hit in our home – like this Cheesy Italian Sausage Potato Chowder . I love them because they’re easy to put together, especially if you’re using a slow cooker. My boys love them because they are hearty meals that fill their bellies!
And chances are if you’ve had a holiday meal or two, you might just have some leftovers. What I love about this Slow Cooker Turkey Chili is that you can start with your leftover holiday turkey or for the rest of the year simply brown a pound of ground turkey – both are equally delicious!
Then you’ll add standard chili ingredients and spices that’ll combine for one easy and hearty weeknight dinner.
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen<-- click here to order.
To kick it up you can add 1/2 teaspoon of cayenne pepper or 1-2 diced jalapenos added at the start of cooktime.
To thicken up the chili, you can mash one can of the beans in the slow cooker and then add the remaining ingredients.
Slow Cooker Turkey Chili is freezer friendly. Allow chili to cool to room temperature. Portion into containers. Top with plastic wrap pressed onto the chili (to help keep out freezer burn). Replace lid and freeze. Thaw in the refrigerator and reheat low and slow.
What you will need to make Slow Cooker Turkey Chili:
Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
Enjoy!
With love from our simple kitchen to yours.
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Slow Cooker Turkey Chili is a hearty meal that you can make with leftover holiday turkey or ground turkey -- an easy recipe for a scrumptious weeknight meal that your family is sure to love.
Prep time: 15 MCook time: 4 H & 15 MTotal time: 4 H & 30 M
Ingredients
3-4 cups of roasted turkey, chopped
1 green bell pepper, chopped
1 red onion, chopped
4 garlic cloves, minced
2 cans (14.5 oz) diced tomatoes, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 can (6 oz) tomato paste
2 cups frozen corn
1 tablespoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt and pepper to taste
Optional garnishes
shredded Monterey jack cheese
chopped cilantro
sour cream
tortilla strips
Instructions
Add all ingredients (except garnishes) to a 5-quart slow cooker and stir to combine.
Cover and cook on low for 4 hours or until heated through. Top with your favorite garnishes. Serve and enjoy!
COOK'S NOTES
You can use 1 pound of ground turkey fried in 1 tablespoon of extra virgin olive oil, in place of the roasted turkey.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes. Sumber https://www.theslowroasteditalian.com
Italian Sausage and Zucchini Noodle Skillet is my new favorite with oodles and oodles of zoodles (zucchini noodles)!
This amazingly simple Italian skillet recipe comes together in just 10 minutes with 5 real ingredients, all in one skillet. FINALLY, a dinner you can feel good about feeding your family and still have enough time to enjoy your evening.
I have wanted to start adding zucchini to our meals for quite some time now. But, I have not really worked with zucchini much, except adding it to meatballs and in a roasted pasta salad so, I was a little intimidated.
You know you have seen them everywhere: zoodles, voodles, zucchini noodles... whatever you call them, I wanted them. I even researched different methods of making zucchini noodles. In case you are wondering, there are several methods:
Box Grater - Lay a box grater on its side, using the largest size and carefully shred zucchini along the box grater ( the long side of the zucchini against the grater). Use a kitchen towel to hold the zucchini.
Julienne peeler or Mandoline with julienne attachment - Cut off the stem. Press the julienne peeler at the top of the zucchini and peel it from top to bottom, rotating the zucchini to peel all four sides. Stop once you get to the seeds.
After trying these methods, which are good, but just not quite spaghetti shaped. I decided to go ahead and order The Spiralizer. It makes perfectly shaped vegetable spaghetti. SCORE! It's my new favorite kitchen tool, and I literally spiralize everything (well a lot of vegetables anyway).
So spiralizer in hand, I have been keeping my eye out for something that looked delicious and simple, but nothing really piqued my attention. So, one day for lunch I decided to make a quick onion and sausage skillet, and as I was putting it together it evolved into the most magnificent creation ever!
It all starts with thinly sliced onions, juicy tomatoes and Italian sausage. I buy the fully cooked organic sweet Italian chicken sausage from Costco. It is amazing. The sausage lends so much flavor that the only seasoning you will need to add is salt and pepper. The grape tomatoes help create a magnificent sauce (look at the next photo) for this dish. The zucchini is cooked just until it is al dente and it is topped with Parmesan cheese.
I seriously ate this every day for lunch for three weeks. I made a single portion each day because I like the zucchini al dente, and it will be tender if you reheat it. I know you are going to love it! It is so amazing I even made this meal for a friend that was having a tough day last week. It took me 10 minutes, and it made her night easier. Can't ask for much more than that.
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen<-- click here to order.
Helpful Tips to make 10-Minute Italian Zucchini Noodle Skillet with Sausage:
For a single portion, cut the recipe by 1/4, cook on medium heat and use a smaller skillet (I like my medium (10") skillet for this recipe).
To make this a stress-free recipe you can prep the ingredients ahead of time. It will take an extra 5 minutes, but if you are a newer cook, it will go much smoother.
What you will need to make 10-Minute Italian Zucchini Noodle Skillet with Sausage:
A large skillet – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
Enjoy!
With love from our simple kitchen to yours.
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10-Minute Italian Zucchini Noodle Skillet with Sausage
This amazingly simple Italian skillet recipe comes together in just 10 minutes with 5 real ingredients, all in one skillet. FINALLY a dinner you can feel good about feeding your family and still have enough time to enjoy your evening. Italian Sausage and Zucchini Noodle Skillet is my new favorite with oodles and oodles of zoodles (zucchini noodles)!
Ingredients
2 tablespoons coconut oil (or olive oil)
1 medium yellow onion, thin sliced
1-pint grape tomatoes, sliced in half
4 fully cooked Italian sausage links, sliced into coins
4 medium zucchini, (or 3 large)
2 ounces fresh Parmesan cheese, shredded
salt and pepper (to taste)
Instructions
Warm a large skillet over medium-high heat. Once you can feel the heat from 6" above the pan, add oil.
Meanwhile: cut the onion in half and peel the outer layer. Slice the onion into thin strips. Toss onion slices in the pan when it's ready. Sprinkle with salt and pepper (about 1/4 teaspoon of each).
Meanwhile: Rinse tomatoes and slice in half. I recommend this tomato slicing tip to make quick work. Cut sausage into coins.
Once the onions are beginning to look translucent, add tomatoes and sausage. Add salt and pepper (about 1/4 teaspoon each). Your tomatoes will begin to release their juices, and it will collect in the pan, once you see the tomato juice, you are ready to add zucchini.
Meanwhile: Wash zucchini and make zucchini noodles (see above for options on making the noodles).
Add zucchini noodles to skillet. Add salt (about 1/2 teaspoon). Use tongs to toss and coat zucchini. Cook until desired texture is reached. I like mine like al dente pasta, about 3 minutes.
Taste. Season with salt and pepper as necessary.
Shred Parmesan cheese over the skillet. Serve and enjoy!
DONNA'S NOTES
For a single portion, cut the recipe by 1/4, cook on medium heat and use a smaller skillet (I like my medium (10") skillet for this recipe).
STRESS-FREE RECIPE NOTES: To make this a stress-free recipe you can prep the ingredients ahead of time. It will take an extra 5 minutes, but if you are a newer cook, it will go much smoother.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Our Herb Roasted Turkey is so moist and flavorful it is the only recipe you will ever need. Nothing beats this buttery herb-infused flavor in your turkey. A simple recipe that you will use again and again. So easy there is no basting required!
This is an old favorite recipe that I wanted to share with you. It is from the first year we had this website and the turkey is still my favorite. ... Enjoy!
Honestly, I don't care for cooking whole birds. I would prefer to prepare a turkey or chicken breast, but there are those special occasions that you may want to prepare the whole bird; Thanksgiving, New Years or a chilly Wednesday.
Seriously though, I spent every Thanksgiving at my parents house until I moved to Arizona. Since then, Chad and I have spent every Thanksgiving at his parents house.
So, luckily I am not usually the one to prepare the bird. But I wanted to learn how just in case Chad's mom decided to fly to Hawaii or something.
I didn't want to be practicing my first whole bird ever on Thanksgiving day. Talk about added pressure. Well, even if you have the added pressure of preparing your first turkey this Thanksgiving, this recipe will ease the stress.
I can't help but think of my Mom when I think of that first turkey. My grandma moved out of state when I was about 7.
Like me, my mom had never hosted Thanksgiving. She was preparing the turkey and didn't know all the tricks.
She had managed to remove the innards and wash the bird, but when she was stuffing the turkey she starts hollering for my dad.
My dad, the hero, rushes to the kitchen and my mom is standing there with a turkey hanging off the end of her arm.
She never realized that you can remove the metal closure on the legs. LOL So my dad busts up laughing and then takes a picture. Happy Thanksgiving Mommy. (We miss you!) I so need to find that photo.
I have had some less than spectacular turkey in my life, so my number one goal was to make this turkey moist and flavorful. I loaded it with an herb butter mixture made from my favorite herbs.
You start by separating the skin from the turkey and rubbing the herb butter over the meat and on top of skin. Pour water in pan and cover. You don't even have to baste the turkey, but you can if you want to. Truly the best turkey I have ever eaten and the perfect Thanksgiving dinner!
With love from our Thanksgiving table to yours! XO
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen<-- click here to order.
Helpful Tips to make Best Ever Herb Roasted Turkey:
Run a checklist in your head BEFORE you put the turkey in the oven. Make sure you have added the water, smothered the turkey in the butter mixture and tucked the wings. Now, if you happen to forget to tuck the wings... Like I did. You can use tongs to do this after it is in the oven, but be warned your turkey is less cooperative once it has started baking. (imagine that). It took me and Chad and a lot of patience to get those slippery partially cooked wings tucked. Not to mention they poked through my aluminum foil.
What you will need to make Best Ever Herb Roasted Turkey:
Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
Our Herb Roasted Turkey is so moist and flavorful it is the only recipe you will ever need. Nothing beats this buttery herb infused flavor in your turkey. A simple recipe that you will use again and again. So easy there is no basting required!
Ingredients
1 (12-14 pound) whole, turkey (defrosted)
2 sticks unsalted butter, softened
2 tablespoons garlic powder
1 tablespoon dried rosemary
1 tablespoon dried basil
2 teaspoons ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
Instructions
Preheat oven to 325°F.
Prepare your turkey by removing innards and washing inside and out in cold water. Set turkey on rack in roasting pan. Slide hand under skin to separate skin from meat. Tuck wings under turkey.
In a small bowl, combine butter, garlic, basil, rosemary, sage, salt and pepper with a fork.
Using your hands coat turkey with your butter mixture. Slide hands under skin to rub herb butter mixture over meat. Rub mixture all over top, side and legs as well as under the skin. Pour water into pan.
Cover turkey with aluminum foil. Bake for 3 1/2 hours (basting occasionally if you prefer), or until temperature in the thickest part of the thigh reads 165° or more. (Turkey will continue to cook once removed from the oven). Remove the foil for the last hour to allow the turkey to brown completely.
Serve and enjoy!
DONNA'S NOTES
Run a checklist in your head BEFORE you put the turkey in the oven. Make sure you have added the water, smothered the turkey in the butter mixture and tucked the wings. Now, if you happen to forget to tuck the wings... Like I did. You can use tongs to do this after it is in the oven, but be warned your turkey is less cooperative once it has started baking. (imagine that). It took me and Chad and a lot of patience to get those slippery partially cooked wings tucked. Not to mention they poked through my aluminum foil.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Originally published November 14, 2011 Sumber https://www.theslowroasteditalian.com
Ravioli and Sausage Skillet in 30 Minutes! A simple recipe that comes together in one pan, it is loaded with a mind-blowing flavor explosion from pasta, cheese, sausage and tomatoes. Looking for an easy recipe that makes an impressive dinner in no time? Ravioli and Sausage Skillet is it!
30 Minutes, one skillet, and enough inactive time to clean the kitchen: this is perfect. Loaded with a mind blowing flavor explosion from pasta, cheese, sausage and tomatoes. My meat and potatoes loving husband insisted that this was the meal I serve at our holiday get together.
We love one-pot meals. I mean delicious dinner and easy clean up. How can you beat that? That is exactly why we have an entire chapter dedicated to one-pot wonders in our new cookbook The Simple Kitchen!!! Some of my new favorite new one-pot recipes are in there are you are going to love them!!!
So back to this fabulous one-pot. It is loaded with zesty hot Italian sausage, smoky fire roasted tomatoes, tender cheese filled pasta, multiple layers of ooey goey cheese, and fresh peppery basil sprinkled over top. These ingredients bring a flavor explosion to this skillet; it tastes like a dinner you would order at a nice Italian restaurant, but goes from prep to plate in just 30 minutes!
With enough time to clean your kitchen while it cooks, you too can enjoy this for your holiday celebration and have plenty of time to spend with your loved ones. Pair this skillet with your favorite salad, loaf of garlic Italian bread and the perfect wine to really take it up a notch and make your holiday celebration a special one.
With a testimonial like that, you know you are going to love it! If you really want to knock their socks off, toss some extra sauce and our most popular meatballs ever in a pot or crockpot. Serve them with this dish to stretch the meal to feed a crowd, or just impress your guests.
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen<-- click here to order.
Helpful Tips to make Ravioli and Sausage Skillet :
Using fire-roasted tomatoes in place of crushed or plain diced tomatoes gives recipes a depth of flavor that makes you think it cooked all day long.
Try substituting 1 pound of your favorite Italian cheeses in place of the cheese blend. I use 8 ounces of mozzarella cheese, 4 ounces provolone and 4 ounces Romano or Asiago.
What you will need to make Ravioli and Sausage Skillet :
See how easy this Ravioli and Sausage Skillet is to make. Watch the video!!!
Yield: 8Author: Donna Elick
Ravioli and Sausage Skillet
Ravioli and Sausage Skillet in 30 Minutes! Loaded with a mind blowing flavor explosion from pasta, cheese, sausage and tomatoes. My meat and potatoes loving husband insisted that this was the meal I serve at our holiday get togethers. Looking for an easy recipe that makes an impressive holiday dinner in no time? Ravioli and Sausage Skillet is it!
prep time: 15 minscook time: 15 minstotal time: 30 mins
Ingredients
1 tablespoon extra virgin olive oil
16-oz bulk hot Italian sausage (chicken, turkey or pork)
1 (14.5 ounce) can fire roasted diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups water
16 ounces shredded Italian cheese blend, divided
25-oz frozen mini round cheese ravioli
4-oz Parmesan cheese, grated
6 basil leaves, chopped
Instructions
Add olive oil to a large skillet over medium-high heat. Add sausage to skillet. Stir occasionally until cooked through.
Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic and onion powders, salt and pepper. Mix to combine. Add water and ravioli. Stir and cover. Cook 10 minutes or until ravioli is tender, stirring occasionally.
Preheat oven to broil.
Add 4 ounces of Italian cheese blend to skillet and gently fold in to combine. Sprinkle the remaining 12 ounces over the top of the skillet.
Broil in oven for 2-4 minutes until the top is bubbly and golden brown. Watch carefully cheese can turn crispy in a blink.
Remove from oven with oven mitts!! Sprinkle fresh grated Parmesan cheese over top, garnish with fresh basil, serve and enjoy.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes. Sumber https://www.theslowroasteditalian.com
Smoked turkey legs are popular at theme parks and festivals. Use this recipe to make tender, juicy turkey drumsticks on any type of smoker!
There are so many easy smoker recipes I can make year round that it's quickly becoming one of my favorite ways to cook.
I had no idea how versatile a smoker is until I started using one and now I am hooked!
If you want a few more smoker recipes to try, this Juicy Smoked Meatloaf is better than any other meatloaf you may have eaten. It's juicy on the inside with a crispy exterior and a sweet and smoky flavor.
Making a smoked baked potato is one of the easiest smoker recipes around! This recipe is a must-make; you'll love the flavor of smoked potatoes!
Facts About Smoked Turkey Legs
Whether you're serving the whole leg or using it in your favorite soups or casseroles, smoked turkey drumsticks are easy to make in your smoker.
So, if you cannot get to the fair to buy your favorite turkey leg, you can easily make them at home.
The truth about smoked turkey legs
Turkey legs are actually two parts; the thigh and the drumstick. The jumbo size drumsticks come from very large turkeys.
Depending on the size, turkey legs can be very high in calories and fat. Removing the skin will help reduce the fat content.
Frequently Asked Questions
What flavor wood chips to use
If you enjoy a smokey flavor when you eat meat, you should try hickory or mesquite wood chips in your smoker.
But, if you want a more subtle taste, a fruitwood chip like apple or even cherry would be a delicious option.
Smoking time and temperature
To make these smoked turkey drumsticks, you will need to preheat your smoker to 250°F.
If you're wondering how long to cook turkey legs, they'll need to cook for about two to two and a half hours.
Will this smoked turkey leg recipe work with chicken drumsticks?
The process you use to smoke chicken and turkey is basically the same. But, you won't want to cook your smaller chicken legs for the same amount of time you cook your turkey drumsticks.
Instead, you will need to preheat your smoker to 225°F rather than 250°F. Then, smoke your chicken drumsticks for about an hour.
You should smoke poultry until a meat thermometer reads an internal temperature of at least 163°F. But, for extra tender meat that falls easily off of the bone, smoke the meat until it reaches 180°F.
Be sure to allow the meat to rest for 5 minutes after removing it from the smoker. It helps the juices redistribute as it rests for juicier turkey.
Is it necessary to brine turkey before smoking it?
Many people choose to brine their turkey before smoking it. They feel that it helps keep the meat moist while it's smoking.
But, this step is completely optional, and I didn't use a brine before I put it in the smoker. You don't need to brine your poultry before you smoke it when making smoked turkey legs.
Dry rub seasonings and substitutions
I use dry rub seasonings when I smoke turkey drumsticks because I love the flavor. And, one of my favorite spices to use is New Mexico Chili Powder.
If you cannot find New Mexico chili powder in your area, you can use cayenne pepper or traditional chili powder instead. But, I do love the flavor of New Mexico chili powder if you can find it.
If you'd like a dry rub that isn't as spicy, you can try a mixture of brown sugar and smoked paprika. Or, I've heard that Old Bay seasoning makes a delicious dry rub for poultry.
Smoked turkey legs are popular at theme parks and festivals. Use this recipe to make tender, juicy turkey drumsticks on any type of smoker!
Prep time: 8 MinCook time: 2 H & 30 MTotal time: 2 H & 38 M
Ingredients
4 turkey legs
1 1/2 tablespoons light brown sugar, packed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons kosher salt
1 teaspoon fresh black pepper
1 teaspoon New Mexico Chile powder
Instructions
Preheat the smoker to 250°F. Place the turkey legs on a sheet tray, gently loosen the skin from the meat by running your fingers under the skin, set aside.
In a small bowl mix together the garlic powder, onion powder, salt, pepper, brown sugar, and chile powder. Rub the turkey legs all over with the mixture, getting under the skin. Place the skin back to its original shape.
Once the smoker is to temp, about 15 minutes, place the turkey legs directly on the grates. Smoke for 2 to 2 ½ hours, until the internal temperature reaches at least 165°F. I like to smoke them until the internal temperature reaches 180°F as I tend to find the meat more tender. Let cool slightly and serve!
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
