Smoked Turkey Legs

A Thanksgiving feast cooked in Dome. Cranberry glazed, smoked turkey legs by Matt Cross (@crossfirecooking). Give these a try using the Dome Door.  

Setting your Dome up for the cook:

Place a layer of charcoal in the fire basket and place one fire lighter in the center, ignite the lighter and return the tray to its position in the Dome. Open up the side vent to its most open position.

Turn on the Dome’s oven thermometer and connect a wired probe, leave the door off the Dome until the charcoal has begun to catch.

Once the charcoal has caught, replace the door to its position and close the door vents, leaving a gap of around 2- 3mm.

Close the side vent to just over ¾ of the way closed. Keep an eye on the oven’s temperature. Once the Dome has reached a temperature of 130°C / 266°F begin to close the side vent up leaving a gap of 3-4mm.

Step 1:

Boil half the water with the aromatics.  

Step 2:

Add to the remaining cold water and let the brine cool.  

Step 3:

Submerge the legs in the brine, cover and refrigerate overnight for 18-24 hours.  

Step 4:

Mix the dry rub ingredients together in a bowl.  

Step 5:

Remove the legs from the brine and pat dry with paper towel. 

Step 6:

Evenly coat the legs with the rub.  

Step 7:

Transfer the legs to a sheet pan with a rack.  

Step 8:

Insert a Dome temperature probe into the thickest part of one of the legs. 

Step 9:

 Place the legs into your Dome at 130°C / 266°F.

Step 10:

Spin the pan 180 degrees to achieve an even colour.  

Step 11:

Add the glaze ingredients to a saucepan and warm through on a hob.  

Step 12:

Once the legs have reached 75°C / 165°F, evenly brush the legs, with the glaze.  

Step 13:

Continue to cook for a further 5-10 minutes until the glaze has set.  

Step 14:

Eat and enjoy!