Introduction:

Nashville Hot’s hallmark is its spicy, cayenne based seasoning blend, and its luxurious butter hot sauce glaze. The combination of these ingredients offers a smoky, sweet and spicy taste that is positively irresistible, and one you’re never going to forget.

Ingredients

For the Turkey Legs

• 1-4 large turkey legs
• 1 cup buttermilk
• 1 hot sauce table spoon (optional)
• 2 cups all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Adjusting for your heat preference it is 1 teaspoon of cayenne pepper.

  

• 1 teaspoon salt
• 1 teaspoon black ppeper
• Enough oil for frying (turning the legs until it CooCoooooooo)
• For the Nashville Hot Sauce
• ½ cup melted butter
• 1 tablespoon brown sugar

Lets Make With Recipeworld

Hey welcome to my recipeworld.blog with manual focus and today we’re going to be making some absolutely delicious smoked turkey legs now we’re going to get these bad boys on the smoker we going to get them basted with some honey and some butter and then we got to get that bad boy taste tested now you see that right there bite through skin so what I’m going to do is I’m going to show you how to get these bad boys prepared get them on your smoker so you get some nice juicy smoked turkey legs like that all right.

Focus fam so we got these turkey legs out and we’re going to get these Browns so I got five cups of water five tablespoons of kosher salt so the general rule of thumb is every cup of water that you have you need a tablespoon of kosher salt now you can customize your brine however you like it you can add some more seasoning to it now if you want to do something like garlic bay leaves or anything that’s going to you know give some more flavor you would want to heat that brine up give it to a boil and then cool it back down.

There and place your turkey into it but we’re going to bake a little you know cold Brown so we’re going in with the again the water and the salt and then I got me some brown sugar and I’m going to get everything mixed in and then we’re going to be ready to go we’re going to let these sit overnight and we’re going to be in the game all right fam we got this brown all mixed in simple Brown five cups of water five tablespoons of salt then we went with about a third of a cup of light brown sugar.

Overnight and then we’re going to break it out now the reason why I didn’t go with additional seasonings because we’re going to season this bad boy before we place it on this one so these circulates at brine so we’re going to get them out of that brine let them dry for a couple minutes and then we’re going to get them prepared so fam we let these turkey legs drip dry and what I’m going to do is I’m gone use this avocado spray oil and I’m gone use that as a binder and it’s also going to help my turkey

Legs crisp up when I get them in that smoker and then I’m going in with one of my favorite barbecue rubs that I’ve been working on and we’re gone get the season and we’re gone do this front and back we’re gone get that smoker up the temp we’re going to go 275 around about 300 but probably gone stay around that 275 range and we’re going to let these bad boys get to where they need to be now here’s the key we’re going to take these turkey legs and we’re probably gone go up.

They’ll still be you know tender enough and they won’t dry out on you so I’m not going to worry about that I want that skin to be bite through so that’s why I’m gone take it up you know about 185 190 and that’s going to make that skin you know perfect so what I’m gone do is I’m gone finish getting these ready to go seasoned up and we’ll see you guys at smoker [Music] [Music] all right folks fam so we got that smoker hey it’s speaking to me you see that blue smoke right there these turkey legs are ready to go in the smoker we sitting at about 275 [Music] it’s bad boys on [Music] they already smelling good just from the seasoning when that smoke hit it hey we going to be in the game fam now fam what we gone do is we gone drop that top and we going to let that bad boy do his thing right so if you’re looking you aim’s cooking hey like I said we’re going to go 275 300 degrees right in that sweet spot that range right there what we want to do is we want to make sure that that turkey gets cooked all the way.

The key to it it’s that skin right we want to make sure that skin is nice it’s able to be bitten through and it’s absolutely delicious so I’m gone take this bad boy up to about 185 190 then we’re going to bring them out so in the process I might even wrap them put them in a little bit of honey so we can get like a little honey flavor and that’s going to be absolutely delicious so I’m gone decide on that but I’m gone let these bad boys go and smoke for a little.

We’ll come back make that decision and see where we go from there all right fam so those turkey legs have been going for a while so what we want to do right now is we want to get an internal temp see where these turkey legs are and if they’re in a good spot I would say about you know 180 then we’ll go ahead and you know sauce them up so like I said I probably do like a butter honey sauce right and then if it’s not we’ll let them roll a little bit longer so let’s see how these bad boys are coming

are they looking good fam so what we want to do is we want to get our thermometer and get as close to the bone as we can get and as you can see right there exactly where I want them to be so what we’re going to do is we’re going to get us some honey and some butter and we’re gone get these bad boy sauce stuff so I’m gone show you guys what I’m working with a couple tablespoons of butter a couple tablespoons of honey and now what we want to do we want to take this and we want to get these turkey legs base with this honey butter mixture damn that’s gone be good right there and we’re gone flip them so we can get all sides coated and I was thinking about wrapping these but fam they look good I want to get enough smoke on them so I think they’re in the being good shape and fam they smell absolutely delicious so we’ll get the rest of these base with this butter in this honey and we’ll see you guys in a little bit we’ll let these roast about 10 more minutes and let that honey butter do its thing.

See you guys in a little bit all right fam it’s time to take these turkey legs off the smoker they look absolutely phenomenal look at this right here yes sir hey we in the game fam I already want to take a bite out of one of these but I’m gone let them rest but we in the game all right folks fam there you have it you guys are absolutely delicious smoked turkey legs look at that right there hey you already know what we got to do we got to get us bad boy tastes and hey fam cheers that’s good.

And look at that right there nice and juicy and that thing is tender too that’s real good you already seen bite through skin that’s good family and that’s absolutely delicious and that thing got my mouth all messed up but I’m gone tell you that’s absolutely delicious fam and if you’re new to the channel and you like this content hey go ahead and smash that like button and don’t forget to smash that subscribe button so you know when I release my content now for the focus fam that’s been rolling me for a while you.

 

Pro Tips

• Marination is Key: The buttermilk not only softens the meat, but gives flavor to it as well.
• Control the Heat: For the amount of cayenne pepper we consume, and for the amount of hot sauce we use, adjust the cayenne pepper and hot sauce to your spice tolerance.
• Crispy Coating: An extra crispy crust, double-dip in flour.
• Rest After Frying: After frying, allow the turkey legs to sit for a few minutes to give it most crunch.

 

Why Turkey Legs Instead of Chicken?

• Rich Flavor: The Nashville glaze is a bold, spicy mix of flavors, so there’s something pretty special you need to match it.And that’s a turkey leg with a taste that fellows, but don’t overpower.
• Satisfying Portions: One turkey leg is a meal for itself, and it is a show stopper on any plate.
• Perfect for BBQ Enthusiasts: They make a great size for grilling or smoking as the larger ones have a smoky twist.

 

Innovative Nashville Hot Sauce Variations

• Sweet Heat: In fact, here honey or maple syrup will add sweet and spicy balance.
• Smoky Kick: Other Indian flavors to use would be substitute smoked paprika and chipotle powder for an extra added depth of smoky flavor.
• Tangy Twist: Add a tablespoon of apple cider vinegar for a little bit of taste.
• Garlic Lover’s Dream: If you enjoy the taste of roasted garlic, by all means, throw it in your sauce at the end.

Experiment with Cooking Methods

While frying is traditional, you can also explore these techniques for unique results:

• Grilling: Grill oil brushed turkey legs over medium heat, finish with the glaze for hot smoked flavor.
• Smoking: Baste the hot sauce into a lip smacking, slow cooked delight: use a wood smoker with hickory or applewood chips for 2 to 3 hours at 225°F and let it smoke.
• Air Frying: For even healthier option, air fry at 400°F for 20–25 minutes on flip.

 

Nashville Hot Sauce for the Adventurous Palate

For those who crave extra heat, try these additions:

• Ghost Pepper Oil: That’s a few drops in your sauce that can now take the spice level to brand new heights.
• Harissa Paste: A Middle Eastern chili paste that takes the Nashville flavour to new levels.
• Caribbean Scotch Bonnet Influence: Add a little bit of scotch bonnet peppers for a hot fruity punch.

 

Cultural and Historical Tidbit

Did you know? Nashville Hot Chicken first made its way into this world in the 1930s as culinary revenge. Inspired by beating him with his own red peppers, his girlfriend made an extra spicey fried chicken in order to ruin the poor guy, only for him to love it so much that now it is the restaurant’s signature dish. It becomes the meat that becomes turkey legs for a modern day appropriation.

 

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