Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.


Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

Thread Tools
Old 01-10-2018, 10:50 PM   #1
Found some matches.
Join Date: 08-14-12
Location: Lufkin
Name/Nickname : Randy
Arrow Turkey Legs for Teachers

Hey gentlemen, and ladies. I am cooking 250 turkey legs for a group of teachers on Monday. I know I'm cooking to 170 degrees. And I have a good recipe.

What I'm needing help with is what temp should I get my pit to, and how long should it take to cook the that amount of legs. BTW I have a Shirley Fab 24x65 with 3 shelves. Holds heat and drafts like a dream. Thanks brothers!!!
soundguytx is offline   Reply With Quote

Old 01-11-2018, 07:59 PM   #2
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia

I'm taking a guess here and not a confirmed cook time but I'd say 275* for 2.5-3 hours. Maybe even less depending on the size of them.
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote
Old 01-12-2018, 10:15 AM   #3
Full Fledged Farker

Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE

A suggestion. We have a Pumpkin Patch setup near me that tells me he can buy precooked turkey legs for about 90% of the cost of raw legs. Then all he has to do is season and reheat. I've eaten a couple and they are pretty good. Considering time and economics might be something to look into. Sells them for $7 each and there is always a line.
poorolddan is offline   Reply With Quote
Thanks from:--->
Old 01-12-2018, 12:20 PM   #4
somebody shut me the fark up.

dadsr4's Avatar
Join Date: 02-08-10
Location: Howell, MI

At 275 deg, it took 4-6 hours, last time I was involved in such a cook.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is online now   Reply With Quote
Old 01-15-2018, 06:20 PM   #5
Swine Spectator
is One Chatty Farker

Swine Spectator's Avatar
Join Date: 06-04-12
Location: Northern Virginia
Name/Nickname : David

Originally Posted by HBMTN View Post
I'm taking a guess here and not a confirmed cook time but I'd say 275* for 2.5-3 hours. Maybe even less depending on the size of them.

Size matters. I've cooked them for my kid's school fair several times. One year, the legs were ~14-16 oz. The next year, they were ~28-32oz.
Shirley Fab 24" x 60", 26.75" OTG, 22.5" WSM, SJG, Fiskstone charcoal griddle

(Former pits: Klose 20" x 48" (aka: "Smokey Mary"), New Braunfel's El Dorado)
"There's nothing magical about 225, except waking up earlier and eating later." - DaveAlvarado

"Stick burning/ fire management is the manual transmission of the bbq world!" - W.I.T.W.A.G?

Certified IMBAS MOINK Baller!
Swine Spectator is offline   Reply With Quote
Old 01-18-2018, 12:43 AM   #6
Babbling Farker
Join Date: 02-22-14
Location: Kensington, MD

well monday came and went. How was it??
mchar69 is offline   Reply With Quote
Old 01-18-2018, 08:38 PM   #7
Knows what a fatty is.
Join Date: 01-25-17
Location: Upland, CA

Did you happen to snap any photos?
RedFlowerBBQ is offline   Reply With Quote

Turkey Legs

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 08:20 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts