Smoked Turkey Leg

To make the smoked turkey leg, first wash the turkey leg, pat dry and rub generously with the spice mixture.

Wrap with plastic wrap or cover and refrigerate for 24 hours.

Fit the turkey leg with a meat thermometer and smoke at about 160 °C, until a core temperature of 80 °C is reached, in the smoker or on a gas or kettle grill.

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