One of the benefits of smoking a turkey is that it's almost impossible to overcook anything in a smoker. The temperature remains low and the cooking is slow, resulting in perfectly moist and tender meat with a rich, complex flavor. This is a recipe on make flavorful smoked turkey drums. Add this to my Recipe Box.
Instructions
1. A day before planning on barbecuing, loosen the skin on the turkey drums by running your fingers under it as far as possible without tearing the skin.
2. Mix the chipotle seasoning, the mild dried ground red chili or paprika with a tablespoon packed brown sugar to make your dry rub.
3. Mix the cup of white vinegar a tablespoon barbecue sauce, and a tablespoon of vegetable oil to create your mop. Warm the mixture on low heat.
4. Mix the Worcestershire sauce and the oil then coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin.
5. Sprinkle the dry rub over the skin, liberally rubbing into the turkey drums and under the skin.
6. Place the turkey drums in a ziploc bag or a plastic bag and refrigerate.
7. Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees Fahrenheit.
8. Remove the turkey from the refrigerator and let sit for about 30 minutes.
9. Re-warm the mop mixture over low heat.
10. Transfer the turkey drums to the smoker and cook until they are very tender and the juices run clear. this should take about 3 1/2 to 4 hours.
11. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker.
12. Serve the drums hot, along with a side of your favorite barbecue sauce.
Tags: turkey drums, barbecue sauce, into turkey, turkey drums, under skin, your fingers