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.
For the rub
2 tbsp fine cracked black pepper
8 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
1 tsp thyme leaves
For the brine
Sprigs of fresh rosemary, sage and thyme
6 garlic gloves
300g / 10.6oz brown sugar
6 bay leaves
4 litres water
200g .1oz sea salt
For the glaze
150g / 5.3oz smooth cranberry sauce
Juice of one orange
2 tbsp maple syrup
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.
Boil half the water with the aromatics.
Add to the remaining cold water and let the brine cool.
Submerge the legs in the brine, cover and refrigerate overnight for 18-24 hours.
Mix the dry rub ingredients together in a bowl.
Remove the legs from the brine and pat dry with paper towel.
Evenly coat the legs with the rub.
Transfer the legs to a sheet pan with a rack.
Insert a Dome temperature probe into the thickest part of one of the legs.
Place the legs into your Dome at 130°C / 266°F.
Spin the pan 180 degrees to achieve an even colour.
Add the glaze ingredients to a saucepan and warm through on a hob.
Once the legs have reached 75°C / 165°F, evenly brush the legs, with the glaze.
Continue to cook for a further 5-10 minutes until the glaze has set.
Eat and enjoy!
@crossfirecooking aka Matt Cross knows everything there is to know about cooking with fire. Creating mouth-watering meats and serving the masses from his pop-up, Matt has made a name for himself in the smoked BBQ and live-fire cooking world.