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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-14-2005, 05:52 PM   #1
dapittboss
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Default Turkey Legs, 3-2-1 or no foil?

I found tons of info on turkey legs here, BUT, it seems to be kinda split on weather I should cook them like ribs (3-2-1) or just throw them on for 2 or 3 hours till cooked. I know this subject has been done alot already but I just want to know if you do them in foil, or not. (I guess I could try both ways and see what I like better, but you guys always seem to have the right answer)
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Unread 05-14-2005, 09:18 PM   #2
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Never smoked turkey legs. The ones on the full birds I smoke turn out good though and I never foil a bird.
I think trying it both ways for a comparison is a great idea plus then you can let the rest of us know which way is best!
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Unread 05-14-2005, 09:52 PM   #3
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I would not reccomend 3-2-1. I cook them for about 3 hrs. so 6 seems be way too much. Maybe try 1-1-1. As for me. they are great just for 3 in the smoke, pull and eat. Why change something that is so good and so simple? Let us know what you do.
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Unread 05-14-2005, 09:59 PM   #4
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I, sheepishly, cannot add to this.

Every time I read about turkey legs, I want to try the.

They sell turkey breasts seperate, but do they sell legs?
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Unread 05-14-2005, 10:06 PM   #5
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Quote:
Originally Posted by willkat98
I, sheepishly, cannot add to this.

Every time I read about turkey legs, I want to try the.

They sell turkey breasts seperate, but do they sell legs?
You can get anything that you want...at Alice's Restaurant...including Alice.
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Unread 05-14-2005, 10:12 PM   #6
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Quote:
Originally Posted by willkat98
I, sheepishly, cannot add to this.

Every time I read about turkey legs, I want to try the.

They sell turkey breasts seperate, but do they sell legs?
Here, it's easier to get the legs than it is to get the breasts.
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Unread 05-14-2005, 10:44 PM   #7
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Quote:
Originally Posted by willkat98
I, sheepishly, cannot add to this.

Every time I read about turkey legs, I want to try the.

They sell turkey breasts seperate, but do they sell legs?
Yes they do.

There use to be a great market on Irving Park Rd. in Wooddale called the Produce Plaza that had an excellent meat counter. I'm sure they would have them if Jewel or Dominicks don't.
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Unread 05-15-2005, 03:31 PM   #8
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Quote:
Originally Posted by BigdogSmoker
Quote:
Originally Posted by willkat98
I, sheepishly, cannot add to this.

Every time I read about turkey legs, I want to try the.

They sell turkey breasts seperate, but do they sell legs?
You can get anything that you want...at Alice's Restaurant...including Alice.
Oh come on, how can you pass on the "Kiss my grits" line this is screaming for?
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Unread 05-15-2005, 04:03 PM   #9
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I have done a lot both ways--love them both.

3-2-1 (being sure to get to 180) gives a very moist meat with a soft skin.
Even "back in the heat" unwrapped for some time does not produce a skin as good as unwrapped. JMHO
Unfoiled in the smoke to 180 degrees gives a crispier skin.
Still not dry or anything--just not dripping moisture from the meat.

Like with any poultry, I prefer higher heats--275 (+/-) typically

Try a few with both methods--see which you prefer and go from there.
Cheap and easy to try.

Just my nickle.

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Unread 05-15-2005, 09:35 PM   #10
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I do mine 3-2-1, wrapped, then I either roll over coals, or I remove the skin. If I gonna remove the skin, I put the seasonings under the skin. I also inject with cajun butter injection (Tony C's). They're always great.

They sell wings and thighs seperate also!

I also rub, inject and fry legs and thighs. Yum-O! :D
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Unread 05-15-2005, 10:13 PM   #11
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Quote:
Originally Posted by BigdogSmoker
I would not reccomend 3-2-1. I cook them for about 3 hrs. so 6 seems be way too much. Maybe try 1-1-1. As for me. they are great just for 3 in the smoke, pull and eat. Why change something that is so good and so simple? Let us know what you do.
Just caught your post.
What size are the turkey legs you get?
Ours run 1.5 to 2# or more. Hard to get them suckers done in under about 4 hours, at best.
Smaller ones in the 1 # range would require a lot less time.
I do adjust cooking time for size of the turkey legs. Looking for 180 degrees to be totally accurate.
Maybe I should have been more specific--sorry
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Unread 05-16-2005, 08:22 AM   #12
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The ones I've been able to get have been less than a pound apiece, probably close to 3/4#. I did mine until they pulled back from the bone and read 180. Then crisped up the skin just a little on a grate in the firebox. Wrapped a little piece of foil over the bone end for a handle. Awesome. Can't remember the exact time - 2-3 hours?
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Unread 05-16-2005, 02:33 PM   #13
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Quote:
Originally Posted by kapndsl
Quote:
Originally Posted by BigdogSmoker
I would not reccomend 3-2-1. I cook them for about 3 hrs. so 6 seems be way too much. Maybe try 1-1-1. As for me. they are great just for 3 in the smoke, pull and eat. Why change something that is so good and so simple? Let us know what you do.
Just caught your post.
What size are the turkey legs you get?
Ours run 1.5 to 2# or more. Hard to get them suckers done in under about 4 hours, at best.
Smaller ones in the 1 # range would require a lot less time.
I do adjust cooking time for size of the turkey legs. Looking for 180 degrees to be totally accurate.
Maybe I should have been more specific--sorry
TIM
I have been doing the small ones, under 1 lb. each. Good point. Size matters.
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Unread 05-16-2005, 06:20 PM   #14
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Ok...

This conversation and Alton Brown made me go out and get a coupla turkey legs. My Mother-in-law gave us a bunch of greens so I decided to smoke one to season the greens. The other one is for me!!!!
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Unread 05-16-2005, 07:30 PM   #15
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Here's how my Turkey legs came out...
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Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



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