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1
For the turkey: Remove the tendons from each drumstick (or ask your local butcher to do it for you): With a flexible boning knife, make a cut at the knob end of the drumstick to separate the tendons from the bone.
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2
Locate the major tendon that resembles a cooked piece of fettuccini and follow it up the drumstick with your boning knife to cut it out.
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3
Repeat for the 3 to 4 other major tendons.
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4
Using a pair of pliers, grab and pull out the minor tendon that resembles a cooked piece of spaghetti.
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5
Repeat for the 5 to 6 other minor tendons.
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6
Scrape the boning knife against the bone to clean up any leftover meat.
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7
For the marinade: Place the cranberries, rosemary, sage, allspice, cloves, and cinnamon stick in a large plastic container and add 1 to 2 cups boiling water just to cover.
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8
Allow to steep for 10 to 15 minutes.
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9
For the brine: In a large bowl, dissolve the salt with 1 to 2 cups boiling water, whisking until the salt has dissolved.
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10
For the injection mixture: In a 16-ounce pint glass, combine the garlic juice, onion juice, hot sauce, chile sauce, Worcestershire sauce and stir.
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11
Fill the glass with beer and stir.
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12
Add the marinade mixture to the brine mixture, and then pour in the remaining beer to cool it down.
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13
Inject each drumstick a couple of times with the injection mixture using a meat injector.
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14
Place the drumsticks in the marinade and add 1 gallon cold water to cover.
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15
Refrigerate overnight.
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16
Preheat the smoker to 250 to 300 degrees F.
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17
Remove the drumsticks from the marinade and place in the smoker.
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18
Place the applewood chips in the smoker and smoke for 30 to 40 minutes.
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19
When they are done, they will have a light golden color and an internal temperature of 110 to 120 degrees F.
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20
Fill a turkey fryer with the peanut oil until it reaches the maximum capacity line.
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21
Light the burner and heat the oil until it is between 340 to 360 degrees F.
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22
Carefully drop each turkey drumstick into the oil and fry until the internal temperature of the drumstick registers 160 to 165 degrees F, 15 to 20 minutes.
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23
Remove from the oil and place on a paper towel on a wire cooling rack.
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24
Allow a resting time of 10 minutes before serving.
