Brined and Smoked Turkey Drumsticks With Cheesy Idaho® Potato Stacks


Ingredients Turkey Drumsticks:

  • 2 Turkey drumsticks
  • Your favorite BBQ spice rub


  • Enough water to cover the drumsticks
  • 1/4 cup kosher salt
  • ¼ cup brown sugar
  • 1 tablespoon whole peppercorns
  • 1 large onion, quartered
  • 1 citrus fruit, quartered
  • 1 bunch fresh herbs (any herbs will do but rosemary, thyme oregano and bay leaf work great)

Ingredients For Cheesy Idaho® Potato Stacks:

  • 3 large Idaho® potatoes, peeled and thinly sliced (I used a mandolin)
  • 2 tablespoons melted butter
  • 2 tablespoons Parmesan cheese
  • ½ teaspoon garlic salt
  • 1 teaspoon fresh herbs (I used thyme. Parsley, basil, oregano or rosemary would also work)
  • Salt and freshly ground pepper


Directions Turkey Drumsticks:

  1. To prepare the brine, bring water, salt and brown sugar to a boil in a large pot. Stir until salt and sugar dissolve. Remove from heat. Add peppercorns, onion, citrus and herbs.
  2. Allow mixture to cool completely then add turkey drumsticks. Make sure drumsticks are fully submerged. Place pot in the fridge and brine for at least 4 hours or up to 12.
  3. When ready to cook, remove turkey drumsticks from brine. Pat dry and coat with BBQ seasoning.
  4. Heat smoker to 250° Once turkey drumsticks have come up to room temperature, place them in the smoker and cook for 2-4 hours or until internal temperature reaches 165° F.

Directions For Cheesy Idaho® Potato Stacks::

  1. Preheat oven to 375° Spray 8 muffin cups with non-stick cooking spray
  2. In a large bowl combine potatoes, melted butter, Parmesan, garlic salt, thyme, salt and pepper. Toss thoroughly to ensure all potato slices are coated.
  3. Begin stacking potato slices until they are tall enough to fill a muffin cup. Place each stack in a muffin cup until all potato slices are used.
  4. Bake until golden brown. 55-60 minutes. Remove from muffin cups and enjoy.


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Yield: 4

Betsy Haley
Food Blogger
Betsy Life

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