Instructions
- Combine all Dry Rub ingredients in a small bowl.
- Generously rub the dry-aged turkey leg with the Dry Rub, ensuring even coverage.
- Smoke the turkey leg at 225°F (107°C) for 2 hours using your preferred wood (e.g., applewood, hickory).
- Preheat oven to 300°F (150°C).
- Place the smoked turkey leg in a roasting pan and add 1 cup of turkey stock to the bottom of the pan.
- Cover the roasting pan with foil and bake for 3-4 hours, or until the turkey leg is extremely tender.
- While the turkey leg is baking, prepare the Smoked Bourbon-Cherry Glaze. In a saucepan, combine all Smoked Bourbon-Cherry Glaze ingredients. Bring to a simmer over medium heat and cook for 20-25 minutes, or until the glaze has thickened and reduced.
- Remove the turkey leg from the oven and increase the oven temperature to 450°F (232°C).
- Brush the turkey leg generously with the Smoked Bourbon-Cherry Glaze.
- Return the turkey leg to the oven, uncovered, and bake for another 5-10 minutes, or until the glaze is deeply caramelized and bubbly.
