Smoked Turkey legs

Marwendholt · 10-04-2019, 08:02 AM

So I've been thrown into a situation where I need to smoke about 75 turkey legs for a small festival type event. I have never done just turkey legs before but I figured it can't be too bad.

I figure I don't have time for a curing brine with the pink salt, so I'll just do a normal salt, brown sugar brine when I get them tonight.

Sunday morning I will rub them down with olive oil and season them. Then throw them in my smokers at 275 and cook until around 175 IT.

Then I'll toss them into a sanitized and foil lined cooler for serving at noon.

Does this seem like a solid plan or do I need to change anything?

Do I need to remove the tendons in the legs, if so this job just got a lot more time consuming.

speed2486 · 10-04-2019, 08:21 AM

Plenty of time to cure them. I have done these ‘Disney Style’ legs several times with great success and rave reviews. Super simple. No need to remove tendons or anything.

https://amazingribs.com/tested-recip...ey-legs-recipe

hammb · 10-04-2019, 08:58 AM

The meathead recipe is delicious if you like the hammy cured Turkey Legs you get at the fair/Disney/festivals/etc.

24 hours would be plenty enough time in the curing brine to get some of that hammy goodness that folks associate with a smoked Turkey leg.

That said, doing a standard/non-curing brine would still result in some tasty Turkey. When I've done them ahead I smoke to temp and then foil wrap individually and re-heat (and usually a bit of sauce/glaze) on a kettle. I've never done more than 10-15 though, and I've never tried to hold them hot.

I'd make sure that cooler is already pre-warmed and that they're packed really tightly in there. Individual turkey legs will cool down to danger zone temps much quicker than the large briskets/butts that we usually stash in a cooler.

Radrob · 10-04-2019, 09:07 AM

I smoke turkey wings all the time and have done some legs too. I usually smoke them for about 90 minutes then wrap in foil with apple juice and cook another hour or so. I've also put them in a pan and that worked too. The last steaming process keeps them moist with a good smoke flavor. That might help you keep them warm for longer periods since they might not all sell at once.

Marwendholt · 10-04-2019, 09:08 AM

I have several large roasters I can use to hold them at temp as well, Ill probably go that route to be safe.

hammb · 10-04-2019, 09:55 AM

Quote:

Originally Posted by Marwendholt

I have several large roasters I can use to hold them at temp as well, Ill probably go that route to be safe.

That is definitely what'd I'd do.

Marwendholt · 10-07-2019, 06:20 AM

Quote:

Originally Posted by speed2486

Plenty of time to cure them. I have done these ‘Disney Style’ legs several times with great success and rave reviews. Super simple. No need to remove tendons or anything.

https://amazingribs.com/tested-recip...ey-legs-recipe

Used this recipe and the legs turned out great, everyone loved them. Thank for this.

speed2486 · 10-08-2019, 08:21 PM

Glad to hear it worked well for you. Now you got me thinking about making a batch this weekend. ��

10-04-2019, 08:02 AM	#1
Marwendholt On the road to being a farker Join Date: 06-14-12 Location: Ferdinand, Indiana	Smoked Turkey legs So I've been thrown into a situation where I need to smoke about 75 turkey legs for a small festival type event. I have never done just turkey legs before but I figured it can't be too bad. I figure I don't have time for a curing brine with the pink salt, so I'll just do a normal salt, brown sugar brine when I get them tonight. Sunday morning I will rub them down with olive oil and season them. Then throw them in my smokers at 275 and cook until around 175 IT. Then I'll toss them into a sanitized and foil lined cooler for serving at noon. Does this seem like a solid plan or do I need to change anything? Do I need to remove the tendons in the legs, if so this job just got a lot more time consuming. __________________ 3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44"

10-04-2019, 08:21 AM	#2
speed2486 is one Smokin' Farker Join Date: 01-30-12 Location: Pewaukee, WI	Plenty of time to cure them. I have done these ‘Disney Style’ legs several times with great success and rave reviews. Super simple. No need to remove tendons or anything. https://amazingribs.com/tested-recip...ey-legs-recipe __________________ Shirley Fabrication 24x75 Trailer Model – Weber WSM 22.5 - Weber Kettle 18 – Weber Genesis EP310 - Bradley Original Smoker – Blackstone 36 Griddle - Carson Rodizio - Discada

10-04-2019, 09:08 AM	#5
Marwendholt On the road to being a farker Join Date: 06-14-12 Location: Ferdinand, Indiana	I have several large roasters I can use to hold them at temp as well, Ill probably go that route to be safe. __________________ 3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44"

10-08-2019, 08:21 PM	#8
speed2486 is one Smokin' Farker Join Date: 01-30-12 Location: Pewaukee, WI	Glad to hear it worked well for you. Now you got me thinking about making a batch this weekend. �� __________________ Shirley Fabrication 24x75 Trailer Model – Weber WSM 22.5 - Weber Kettle 18 – Weber Genesis EP310 - Bradley Original Smoker – Blackstone 36 Griddle - Carson Rodizio - Discada

10-04-2019, 08:58 AM	#3
hammb Full Fledged Farker Join Date: 05-08-13 Location: Waterville, OH	The meathead recipe is delicious if you like the hammy cured Turkey Legs you get at the fair/Disney/festivals/etc. 24 hours would be plenty enough time in the curing brine to get some of that hammy goodness that folks associate with a smoked Turkey leg. That said, doing a standard/non-curing brine would still result in some tasty Turkey. When I've done them ahead I smoke to temp and then foil wrap individually and re-heat (and usually a bit of sauce/glaze) on a kettle. I've never done more than 10-15 though, and I've never tried to hold them hot. I'd make sure that cooler is already pre-warmed and that they're packed really tightly in there. Individual turkey legs will cool down to danger zone temps much quicker than the large briskets/butts that we usually stash in a cooler.

10-04-2019, 09:07 AM	#4
Radrob Full Fledged Farker Join Date: 02-03-18 Location: Lafayette La Name/Nickname : Rob	I smoke turkey wings all the time and have done some legs too. I usually smoke them for about 90 minutes then wrap in foil with apple juice and cook another hour or so. I've also put them in a pan and that worked too. The last steaming process keeps them moist with a good smoke flavor. That might help you keep them warm for longer periods since they might not all sell at once.