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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 08-06-2013, 08:02 PM   #1
k9paws
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Default 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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Unread 08-06-2013, 09:24 PM   #2
Darkman
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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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Unread 08-06-2013, 10:16 PM   #3
nucornhusker
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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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Unread 08-06-2013, 10:22 PM   #4
TheBill
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They are easy and awesome!

My problem is finding them!!!
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Unread 08-06-2013, 11:12 PM   #5
mikeleonard81
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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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Unread 08-06-2013, 11:39 PM   #6
nucornhusker
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I'm sorry, I don't remember how the skin was.
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Unread 08-06-2013, 11:41 PM   #7
JS-TX
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You may want to cut those tendons out, they are hard to eat around.
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Unread 08-06-2013, 11:42 PM   #8
El Ropo
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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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Unread 08-07-2013, 01:25 AM   #9
Smokesignalsfromtx
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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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Unread 08-07-2013, 06:30 AM   #10
Bigdog
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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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Unread 08-07-2013, 06:24 PM   #11
Darkman
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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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Unread 08-07-2013, 09:22 PM   #12
k9paws
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Thanks Everyone
Appreciate the info.

Gary
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Unread 08-07-2013, 11:47 PM   #13
nucornhusker
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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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Unread 08-07-2013, 11:58 PM   #14
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Quote:
Originally Posted by nucornhusker View Post
What is the best way to cut out the tendons?
With a knife.

Sorry, somebody had to.
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Unread 08-08-2013, 09:28 AM   #15
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Quote:
Originally Posted by nucornhusker View Post
What is the best way to cut out the tendons? I've never done that before and they are a pain in the ***.
I do not bother, but some people use needle nose pliers. I knew one person who cut off the end of the bones to make it easier.
Or just buy turkey thighs. I see them at Krogers around me.
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