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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 03-30-2011, 03:07 PM   #1
chambersuac
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Default Restaurant Depot Turkey Legs

I remember that someone hear says that they buy Pre-smoked Turkey Legs at Restaurant Depot. I called the one in St. Louis and the meat market guy couldn't tell me much, other than they are $1.51 a pound.

For anyone who uses or have used them: How many pounds average, per leg? How do YOU heat them up - smoker or grill?

Any other thoughts that might be helpful would be appreciated. I am doing a vending gig at a local event in May and no one else will be selling these...
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Unread 03-30-2011, 04:29 PM   #2
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Ok I will like to see comments
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Unread 03-30-2011, 04:31 PM   #3
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Ok I will like to see comments
Me too.
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Unread 03-30-2011, 05:36 PM   #4
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Dan they use these pre smoked ones at the Rennasance Festival here and they are not to bad. Dont know if the resturant depot i use have them havent seen them there. I buy fresh from place here and they are 60 cents a lb. and I think each one was a lb.
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Unread 03-30-2011, 05:43 PM   #5
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Thanks, Roger. How much time/attention do you have to pay to the raw ones? This is a one day, 8 hour event.
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Unread 03-30-2011, 05:52 PM   #6
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We need DR_KY input on these and he has done these before for a big event.... Something about ringing a bell! Yes I have a very big interest!
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Unread 03-30-2011, 06:00 PM   #7
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None I brined them and put rub on and threw them on. Cooked them with turkeys for thanksgiving and every one loved them
It all depends on how many you are serving. They go through alot at Renn fest and the guy said he tried both ways and that reheating them is the best for him and they tasted good.
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Unread 03-30-2011, 06:02 PM   #8
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Tried to upload some pics but the site is not letting me right now.....
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Unread 03-31-2011, 11:55 AM   #9
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Quote:
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Tried to upload some pics but the site is not letting me right now.....
If you can post those pics, I'd love to see them.

Also, you SMOKED them, right? Do you remember how long?
And don't tell you "'till they were done" you farker!
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Unread 03-31-2011, 10:35 PM   #10
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Dan tryed to load them again but wouldnt take.. Smoked yes Hickory and Cherry I believe they took took 3 1/2 hours you want 175/180 internal and YES UNTIL THEY ARE DONE


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If you can post those pics, I'd love to see them.

Also, you SMOKED them, right? Do you remember how long?
And don't tell you "'till they were done" you farker!
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Unread 03-31-2011, 11:00 PM   #11
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I like to do mine hot at about 400 or more till they reach an internal of 175 to 180 used to brine but now am trying the dry brine I found here and they are just as moist and much easier to do
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Unread 04-01-2011, 03:06 AM   #12
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Dry Brine???





Quote:
Originally Posted by RICK Allen View Post
I like to do mine hot at about 400 or more till they reach an internal of 175 to 180 used to brine but now am trying the dry brine I found here and they are just as moist and much easier to do
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Unread 04-01-2011, 09:07 AM   #13
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I've done whole turkeys with a dry brine and it rocks! Essentially it is salt (1 tablespoon for every 4-5lbs) and your choice of herbs and spices (ground spices and herbs) placed under the skin of the bird. Let set in the fridge for 2 days wrapped in plastic, rinse the salt off and cook till done. IMHO it is far better than doing a wet brine.
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