Thread: Turkey Legs
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Old 08-07-2013, 06:30 AM   #10
somebody shut me the fark up.
Bigdog's Avatar
Join Date: 09-17-03
Location: Wichita, Kansas

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.
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