How to Cook Smoked Turkey Drums

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 how to make flavorful smoked turkey drums.

Difficulty: Moderate

Instructions

Things You'll Need:

• -6 to 8 turkey drumsticks
• -5 tablespoons Worcestershire sauce
• -1 tablespoon vegetable oil
• -Dry Rub recipe (1/4 cup chipotle seasoning,
• 1 to 2 tablespoons mild dried ground red chili or paprika 1 tablespoon packed brown sugar)
• -Mop, recipe (1 cup white vinegar
• -1 tablespoon BBQ Sauce,
• -1 tablespoon vegetable oil)
• -Your favorite BBQ Sauce

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.

Tips & Warnings

• Use a water smoker which by design keeps the meat moist and prevents burning like a traditional smoker with no water in the event you forget about the turkey for an extra half hour or so.
• Remember chickens and turkeys are prone to salmonella bacteria . Cooking temperatures of 160 degrees Fahrenheit minimum are essential for destroying this bacteria.

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