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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-06-2013, 08:02 PM | #1 |
Got rid of the matchlight.
Join Date: 07-06-13
Location: Montalba,TX
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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 |
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08-06-2013, 09:24 PM | #2 |
Got Wood.
Join Date: 07-28-13
Location: Pensacola Florida
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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.
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Darkman AKA Charles in Pensacola, FL |
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08-06-2013, 10:16 PM | #3 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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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.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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Thanks from:---> |
08-06-2013, 10:22 PM | #4 |
Knows what a fatty is.
Join Date: 01-01-12
Location: St. Louis, MO
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They are easy and awesome!
My problem is finding them!!! |
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08-06-2013, 11:12 PM | #5 |
Full Fledged Farker
Join Date: 12-11-12
Location: kettering. ohio
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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!
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08-06-2013, 11:39 PM | #6 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I'm sorry, I don't remember how the skin was.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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Thanks from:---> |
08-06-2013, 11:41 PM | #7 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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You may want to cut those tendons out, they are hard to eat around.
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08-06-2013, 11:42 PM | #8 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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Thanks from: ---> |
08-07-2013, 01:25 AM | #9 |
is one Smokin' Farker
Join Date: 07-29-13
Location: Fort Worth, Tx
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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!...... |
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08-07-2013, 06:30 AM | #10 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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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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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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Thanks from:---> |
08-07-2013, 06:24 PM | #11 |
Got Wood.
Join Date: 07-28-13
Location: Pensacola Florida
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I guess I'll be going to Wally World to get some. I bet they sell Butts and Ribs there too!
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Darkman AKA Charles in Pensacola, FL |
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08-07-2013, 09:22 PM | #12 |
Got rid of the matchlight.
Join Date: 07-06-13
Location: Montalba,TX
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Thanks Everyone
Appreciate the info. Gary |
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08-07-2013, 11:47 PM | #13 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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What is the best way to cut out the tendons? I've never done that before and they are a pain in the ***.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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08-07-2013, 11:58 PM | #14 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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08-08-2013, 09:28 AM | #15 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
Or just buy turkey thighs. I see them at Krogers around me.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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