4 turkey legs
1 gallon water
½ cup salt
¼ cup sugar
¼ cup honey
16 or 12 oz package bacon
Yields – 3 ½ to 4 cups of smoked turkey meat.
Mix brine with gallon water, salt, sugar and honey. Submerge legs in brine and store in fridge for 3-4 hours.
Remove, pat dry and wrap each leg with 3-4 slices bacon.
Cook on smoker at 225-250 degrees.
Brush with bbq sauce once internal temps reach 150 and remove from heat at 165 degrees.
Wrap in foil and let rest for 15-20 mins.
Remove meat from the bone and enjoy on sandwiches, salads or in soups.