The Swanson: cured, smoked, bacon-wrapped turkey legs

Remove the wings: cut through the skin to the joint, separate the bones and run the knife between them.

Remove the drumsticks the same way: find the joint, make radial cuts toward it until the two bones are reached, twist until they separate and cut between; follow the strip of white fat along the joint.

Whisk the distilled water, kosher salt, pink curing salt and dark brown sugar until completely dissolved.

Divide the turkey pieces between two zip bags with half the cure in each, press out the air and seal so the liquid touches as much meat as possible.

Refrigerate in a bowl 24 hours, turning every 12 hours or so.

Put apple and cherry wood chips, soaked half an hour, on hot charcoals preheated about half an hour; replace the grate, add the ambient probe, close and stabilise at 325 degrees Fahrenheit, adjusting the vents.

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

Plate the drumsticks and rest about 10 minutes. Pull the wings at 185 degrees Fahrenheit.

variation, for the rest of the turkey: peel off the skin, cut the breasts away from the breast bone and scrape the thigh meat off its bone; cut into one inch cubes, freeze on a parchment lined baking sheet 15 minutes until firm at the edges, and grind in a food processor for turkey burgers. The carcass can go to a stockpot for stock.