- Wild turkey legs and thighs
- Hi Mountain Seasonings Game Bird and Poultry Brine Mix
- Hi Mountain Seasonings Rib Rub
- 24 oz hefeweizen beer
- 1 lemon
- 1 onion, coarsely chopped
- 1/8 cup coriander seeds
- 1/2 clove garlic, finely chopped
- 12 oz chicken stock
- 1-2 tbs corn starch
Brine the turkey for two hours, following the directions supplied with the Hi Mountain Seasonings Game Bird and Poultry Brine Mix. This is an important step to remove any blood that might be in the layers of the meat.
Add the onion, garlic, coriander seeds, chicken stock and beer to a slow cooker pot and mix well.
Squeeze lemon juice on the turkey legs and thighs, then coat all sides with rib rub. Add the turkey legs and thighs to the slow cooker, making sure the turkey is covered in liquid.
Place the slow cooker into a preheated oven 275 degrees and cook for 4 hours or until desired tenderness is reached.
After a couple hours of cooking, check to make sure the turkey legs and thighs are covered in liquid. Add more beer, if needed.
After the turkey is braised to the desired tenderness, carefully remove from the cooker. Retain the liquid for sauce.
Apply a liberal amount of rib rub and place in preheated smoker set at 200 degrees. Smoke for 30 minutes. Remove from smoker and serve.
While the turkey is smoking, add a mixture of corn starch and water to the liquid retained from the slow cooker pot and stir to thicken. Serve with the turkey legs and thighs.