Barbecued Turkey Lollipops
- 4 medium size turkey drumsticks, about 1 lb. each
- Your favorite barbecue rub
- Your favorite barbecue sauce
- 2 c boiling water
- 1/4 c kosher salt
- 1/4 c raw sugar
- 1 tbsp lemon pepper
- 1 tbsp poultry seasoning
- Ice cubes
Make the Brine
A day before you plan to cook, make the brine by mixing the salt, sugar, lemon pepper and poultry seasoning with the boiling water. Let it rest and whisk it again until everything is well blended. Add enough ice to bring the total volume of the brine to 4 cups. Mix well. Refrigerate until needed. The brine must be very cold before adding the turkey. (This can be done a day or two ahead and refrigerated until needed).
To prepare the lollipop drums, with a sharp heavy knife cut the top of the meaty end of the drumstick flat so it will stand up. With the knife, cut a deep slash all the way around the drum just below the meaty part. With a pair of kitchen shears, follow that slash cutting all the tendons. Using the shears and knife, scrape all the skin and tendons to the bottom of the drumstick. Using a couple of paper towels, pull the skin and tendons off the bottom. Clean up any remaining skin with the knife.
Brine The Drums
With a pair of pliers or catfish skinners, pull any exposed tendons out of the meat. Get as many as you can without tearing up the drum. Place the drumsticks in a heavy-duty gallon-size zip bag. Pour the brine over them. Squeeze out as much air as possible and seal the bag. Place it in a pan in case of leakage, and place the pan in the refrigerator for 12 to 24 hours.
Smoke and Sauce
Prepare the grill or smoker to cook at 275°F using apple or cherry wood for flavor. Remove the drums from the brine. Rinse them well with fresh water and pat dry with paper towels. Wrap the exposed bones loosely with aluminum foil. Season the meaty part lightly with the barbecue rub.
Stand the drums up in the cooker and cook for one hour. Dunk or brush the drums with the barbecue sauce and return to the cooker. After another 30 minutes remove the foil and sauce again if desired. Return to the cooker and cook until the drums reach an internal temp of 165°F or a little higher, about another 45 minutes. Remove to a platter and serve Barbecued Turkey Lollipops with drums standing upright.