assignmentPREPARATION
1. Determining Amount of and Heating the Oil
Heat the Oil to 325 Degres Fahrenheit.
Place the Burner Unit on a Flat, Stable Surface to Prevent Possible Tumble-Over. Do Not Use on a Wood Deck. Splattering Oil Will Stain Adjacent Survaces.
Always use a fry thermometer for safety and proper cooking temperature.
Do Not Leave the Pot and Cooker Unattended While Cooking.
When the turkey is finished cooking, TURN OFF THE BURNER AT THE TANK. Insert the lift handle into the lift ring and remove the turkey from the pot. Remove the frying accessory, place the turkey on paper towels to drain and cool.
[for Deep Frying a Chicken, Use Same Method Cooking 3 ½ Minutes Per Pound.]
Rinse turkey legs in cold water; pat dry.
For brine, combine all brine ingredients in a large pan. Bring to a boil. Remove from heat, cover and let cool to room temperature. Pour into a container, (a large clean bucket works well) and refrigerate brine until cold. (approximately 35°-40°)
Place the turkey legs into the brine.
Let soak 4-6 hours. Remove legs, rinse well and discard brine. Dry drumsticks well with paper towels.
In a small bowl, combine spice rub ingredients with a fork until well mixed. Rub on to the turkey legs. Let drumsticks sit out for about 1 hour. Place legs into smoker at 225°. A light-flavored wood is best for turkey.
Remove legs from the smoker and let rest for half an hour.
Let legs sit uncovered in the refrigerator overnight after taking out of the brine to let skin dry a bit. Also, you may smoke @ 275° for 4 hours for crisper skin.
** this has a great taste, but I cooked it too long (5 ½ hours). Probably could have just cooked it for 4 hours. I set the smoker at 250° for the first hour, then moved it back down to 225°. It took 50 minutes for the wood chips to start smoking. I put the legs in the smoker at that point and started timing the actual cooking.