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What To Do with a Six-Legged Turkey: Smoked Turkey Legs

I’m not a huge football fan, at least not since Jerry Jones became the owner of the Cowboys. Perhaps it’s better to say that I’m not a big Cowboys fan, but let’s face it, if you’re not a Cowboys fan, you can’t really enjoy football. Even so, at least once a year I’m able to put aside my disdain for Mr. Jones and enjoy a good football game. That day is Thanksgiving.

Anyone who has watched a T-Day football game knows about the John Madden six (or even sometimes eight) legged turkey. This is all fine and dandy if you do an oven bird (and have a professional cook staff). For the rest of us, the additional-legged variety of turkey poses a problem.
The solution is quite simple, actually: cook the legs separately. With a dry rub. On a grill.
Smoked Turkey Legs
What You Need:
Turkey Legs (skin on). If you live in Dallas, you can get them at Central Market for about $1.50/pound.
Garlic Powder
Onion Powder
Cracked Black Pepper
Cracked Green Pepper
Crushed Dried Rosemary
Dried rubbed Sage
What To Do With It:
Make your rub. 4:2:2:1:1:1:1 and then salt to taste. You may also want to adjust the herbs. For six legs, you’re going to want about 1/2 cup of rub, so use 1/4 cup cayenne, 1/8 cup garlic & onion powder & so on…
Dry the legs, apply the rub, and let sit for a couple of hours, until they’re room temperature.
If you’re smoking:
You should be going low & slow. Wrap the legs in foil, and place in smoker for two hours, then unwrap, and smoke for an hour on each side.
If you’re grilling:
Place the legs on foil, but don’t wrap. Cook about an hour per side, then finish for a few minutes without the foil.
Serve with beer. Make lots of cave-man noises while you eat.