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Unread 01-28-2013, 10:24 AM   #1
This is not your pork!
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Thumbs up 33rd Q: Smoked Spice Buttered Turkey Legs [w/ pr0n]

Here we go, 3rd cook of the year, saw a box full of turkey legs when shopping and could not resist. These legs are quite heavy, in fact, such a leg has the same weight as any of the frozen whole turkeys they had (no fresh whole turkey available at all).

Three turkey legs with a total weight of 18.41 lbs



Got brined for about 10 hours in 1 cup Sal Salina Natural + 1/2 cup brown sugar + 2 tbs black pepper corns + good squeeze of honey



Drying up in the fridge over night



My famous Spiced Butter recipe: 1 tbs brown sugar + 2 tsp fine grained sea salt + 2 tsp cayenne pepper + 1 tsp garlic powder + 1 tsp onion granulate + one block of butter (which is a little more than 1 cup)



A full chimney of lemon lump



Dumped on a full charcoal ring filled with lemon lump without any additional smoking wood



Spice buttered turkey legs on upper grate of my WSM ready to go



Finished @ IT 185°F after 3H06



The first leg after crisping in the oven at max. grill







It doesn't get any juicier then this







Some turkey meat with crispy skin and self-made goose fat fries







What a nice smoke ring purely from lemon lump









Of course that was too much for one meal, the rest got pulled for use during this week.

I'd say it was a perfect cook with tender and juicy meat, crispy and tangy skin, nice flavor profile with a good touch of smoke, and not too salty (as it happened before with brined products), but the wife DID NOT LIKE IT AT ALL

She despises that flavor profile coming from the added garlic and onion and the smoky touch on poultry in general. I really can not share that opinion, and even the kids liked it very much. Wife demands the use of S&P only and no more smoked poultry, which pretty much means pork is next (again).
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Unread 01-28-2013, 10:48 AM   #2
code3rrt
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Looks mighty tastey from here!
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Unread 01-28-2013, 12:21 PM   #3
Dockman
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My wife is the same way when it comes to smoked turkey! I smoked my first whole turkey Yesterday which to tell the truth is was not near as good as the turkey she does in the oven. Like you guess my next smoke will be pork or chicken! You turkey looks very good and juicy.
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Unread 01-28-2013, 01:28 PM   #4
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Now, that's livin!
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Unread 01-28-2013, 01:34 PM   #5
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Looking most excellent!
Thanks for the reportage once again!
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Unread 01-28-2013, 01:35 PM   #6
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Fan-farkin-tastic!




Sent from my Nexus using Tapatalk 2
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Unread 01-28-2013, 01:57 PM   #7
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Looks great.
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Unread 01-28-2013, 02:43 PM   #8
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smoked turkey is in my top 3 favourites. that on the wsm?

great looking meal!
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Unread 01-28-2013, 02:49 PM   #9
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Where is my farking plate!!!!!!!
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Unread 01-28-2013, 02:50 PM   #10
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Looks a nice piece of food.
cheers.
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Unread 01-28-2013, 03:17 PM   #11
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Got a grumble in my gut after seeing that. Looks awesome!!!!
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Unread 01-28-2013, 04:19 PM   #12
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I've been doing whole turkeys, legs, and thighs on my kettle for years. Your's look fantastic.
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Unread 01-29-2013, 05:06 AM   #13
This is not your pork!
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Well, that turkey was fantastic when fresh with crispy skin, but I guess it was a bad idea to cook more than we could eat that day, pulled turkey is just not the same. I had it sauted with Jasmin rice yesterday for lunch, and as pulled turkey sandwiches in self-made pita bread with our 'Essence of Q' sauce for dinner, but it just didn't meet the expectations any more. Looks like the dog will feast over that turkey for the rest of this week...
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Unread 01-29-2013, 07:18 AM   #14
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Nailed it! I've never seen turkey leg quarters before though. For leftover legs, I usually keep them whole then wrap in foil and reheat in the oven.
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Unread 01-29-2013, 08:17 AM   #15
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Them are saddle legs (leg & thigh attached). Looked great! I too have found that day old turkey is "ehh" at best.
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