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k9paws 08-06-2013 08:02 PM

Turkey Legs
 
Hi
We are having a birthday party for our granddaughters and they want smoked turkey legs. I've never done them! Anyone have a good recipe you wouldn’t mind sharing?

Thank You
Gary

Darkman 08-06-2013 09:24 PM

I'd like to try that too.

How much are the turkey legs selling for? I've seen them smoked for use as seasoning but not sure I've seen them uncooked.

nucornhusker 08-06-2013 10:16 PM

This the way I have done them before. It's been like 5 years since I've smoked them on my Weber Kettle, but I remember them being really good. I need to do these again soon.

(credit where credit is due) http://www.divinedinnerparty.com/smo...gs-recipe.html


Ingredients:

8 turkey legs


Brine:
1 gallon water
1 C. kosher salt
1/2 C. sugar
2 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp paprika
1 Tbsp ground pepper
1 tsp rubbed sage
1 tsp ground cumin


Turkey Drumstick Spice Rub:

3 Tbsp onion powder
2 Tbsp paprika
1 Tbsp garlic powder
1 tsp ground pepper
1 tsp ground cumin
1/2 tsp rubbed sage
3 Tbsp vegetable or light olive oil

Smoke at whatever temp you want until 175* is how I do it. The recipe says differently, but it's not how I like them done.

I get them in a 3 pack for about $5 total.

TheBill 08-06-2013 10:22 PM

They are easy and awesome!

My problem is finding them!!!

mikeleonard81 08-06-2013 11:12 PM

How's the skin on them after the brine? I keep having trouble with CHEWY skin after I brine my turkey breast. Just wondering if these would have limp skin after the brine. Thanks for any help!

nucornhusker 08-06-2013 11:39 PM

I'm sorry, I don't remember how the skin was.

JS-TX 08-06-2013 11:41 PM

You may want to cut those tendons out, they are hard to eat around.

El Ropo 08-06-2013 11:42 PM

chewy skin is related to cooking at too low of a temp. Bump the heat up to 325-375, and the skin will fully render. If you want to lay some smoke on the bird first, start out at 250ish for first hour, then crank the heat till done.

Smokesignalsfromtx 08-07-2013 01:25 AM

Here's how I do them. Peel the skin back, simple season, s&p and a dash of garlic salt. Replace skin and repeat. I then "flash sear" the skin on the grill before putting them in the smoker (takes care of the skin issue). (225-250). Bout 3 hrs later........just like the fair.............yum!!

Also, check wal-mart, next to the chicken......t legs galore!......

Bigdog 08-07-2013 06:30 AM

I use the CHAD method of no brine, no nothin cept some rub and smoke em in the hot spot at about 300 for a couple of hours. Pull em when you see the pull back. Eat and enjoy.

Mod note: I do like the ideas of brine and tendon removal, I'm just too damned lazy. Also, rolling them over a hot grill or the firebox to crisp up the skins is a great idea too. I also like the farkers idea above me to pull the skin back, rub, then flash sear.

Darkman 08-07-2013 06:24 PM

I guess I'll be going to Wally World to get some. I bet they sell Butts and Ribs there too!

k9paws 08-07-2013 09:22 PM

Thanks Everyone
Appreciate the info.

Gary

nucornhusker 08-07-2013 11:47 PM

What is the best way to cut out the tendons? I've never done that before and they are a pain in the ***.

marubozo 08-07-2013 11:58 PM

Quote:

Originally Posted by nucornhusker (Post 2581135)
What is the best way to cut out the tendons?

With a knife.

Sorry, somebody had to. :redface:

dadsr4 08-08-2013 09:28 AM

Quote:

Originally Posted by nucornhusker (Post 2581135)
What is the best way to cut out the tendons? I've never done that before and they are a pain in the ***.

I do not bother, but some people use needle nose pliers. I knew one person who cut off the end of the bones to make it easier.
Or just buy turkey thighs. I see them at Krogers around me.


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