Special thanks to Cindy at Akron Ohio Moms for this wonderful recipe.
- 4 + 2 TBSP Rubarama Jack's Blend
- 3-6 Turkey Legs
- 1/3 cup smoked sea salt
- 1/4 cup brown sugar
- 2 quarts water
- Olive oil
Combine and bring to boil Rubarama spices, sea salt, brown sugar and water in large pot. Remove from heat, add 2 cups ice to cool the brine and refrigerate until cool.
Rinse and pat dry turkey legs. Pour brine over turkey legs covering completely, cover and refrigerate at least 5-6 hours or overnight.
Prepare your grill to medium to high heat, up to 400°. Lightly drizzle olive oil over turkey legs. Rub turkey legs with Rubarama Jack's Blend. Sear turkey legs for about 3 minutes on all sides. Cook turkey legs by indirect heat at 325-350° for 1 hour, turning every 10 minutes. Baste turkey legs with oil after 50 minutes.
Use a meat thermometer to check internal temperature, it needs to reach 180°. Enjoy!
By adding Rubarama twice to this recipe, it is infused with unbelievable flavor. As with any turkey leg recipe, you should brine for at least 5 hours if not overnight. For this brine, Cindy used a generous portion of Rubarama Jack’s Blend, smoked sea salt, and brown sugar. The smoked sea salt adds a delicious smokiness to this recipe however, it can be substituted with ordinary sea salt.