This week we return, for the first time in 3 years, to the house that built Babish: Parks and Rec. As summer (eventually) approaches, what could be better than celebrating Swanson-style: by wrapping some meat around some other meat. There's only one problem: I can't seem to stop using colons in this video's description.
2 turkey legs
2 turkey wings
1 ½ cups distilled water
4 ½ tsp kosher salt
1 ½ tsp pink curing salt
4 ½ Tbsp dark brown sugar
Take your turkey and remove both wings and legs. In a large bowl combine 1 ½ cups distilled water with 4 ½ tsp kosher salt, 1 ½ tsp pink curing salt, and 4 ½ Tbsp of dark brown sugar. Whisk until everything is dissolved.
Take two large zip-lock bags, and in each bag add 1 turkey leg and 1 wing, along with half of your liquid in to each.
Place in a bowl and refrigerate for 24 hours and flip after 12 hours.
Bring a smoker to 325°F. Add a meat probe to the thickest point of your turkey leg and wrap the leg in thick cut butcher shop bacon and place in the smoker. If you have thinner bacon from the grocery store, wait 30 minutes before wrapping your turkey leg.
Smoke the legs and the wings for 3 ½ - 4 hours, making sure you rotate every 30 minutes or so.
Remove turkey legs and wings from the smoker and let rest for about 10 minutes before digging in.
Serve and enjoy!