Bacon wrapped smoked turkey legs

Cut through the skin of the wings down to the joint, separate the bones and run the knife between them.

For the drumsticks, make radial cuts around towards the joint until you reach the two bones, twist the leg until they separate and run the knife in between; the strip of white fat along the joint marks the spot.

Whisk one and one half cups of distilled water, four and one half teaspoons of kosher salt, one and one half teaspoons of pink curing salt and four and one half tablespoons of dark brown sugar until completely dissolved with no particulate.

Divide the turkey between two Ziploc bags and measure exactly half the cure into each; press out the air and seal so as much meat as possible contacts the liquid.

Refrigerate in a bowl for 24 hours, turning every 12 hours.

Place apple and cherry wood chips soaked for half an hour onto hot charcoals preheated about half an hour, replace the grate, drop in the ambient temperature probe and let the heat stabilize to 325 degrees Fahrenheit, adjusting the vents.

Probe the thickest drumstick at its thickest point; wrap very thick cut butcher bacon now, or thinner bacon after about half an hour or once the joints register about 140 degrees Fahrenheit.

Plate the drumsticks and rest about 10 minutes before eating.

Pull the wings off after they have reached 185 degrees Fahrenheit.

Peel the skin off the rest of the turkey, remove the breasts with long clean cuts down the side of the breastbone and scrape the thigh meat off the bone.

Throw the carcass into a stockpot for turkey stock and freeze it.

Cut the breast and thigh meat into one-inch cubes, freeze on a parchment-lined baking sheet 15 minutes until firm around the edges, and grind in a food processor.