Smoked turkey legs

Discussion in 'Poultry' started by big-guy, Oct 10, 2010.

  1. Legs in brine in the fridge for 10 days.

    Brine was 1 cup brown sugar, 1 cup coarse salt, 1 Tbs granulated garlic, 1 Tbs cure #1 20 cups water.

     

    I did some pork hocks too

     

    Into the smoker

     

    smoker @250 F for 4 hrs with maple smoke.

     

    ready to eat or package

     
     
    meateater and jbg4208 like this.
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    That Looks absolutely awesome!  A 10 day Brine?!!!!  I would never have thought to brine poultry that long.  Think I'll give it a try.  Thanks for the post!
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hey Big-Guy--That stuff looks awesome!

    Could I please have a little peek inside one of those hocks?

    I'm sorry, I just can't help myself---just a little slice through that beautiful stuff!

    Bear
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Ditto what Bear said.  also one of the Turkey legs if you would...  They look Awesome...
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    I gotta give you [​IMG]for them. Awesome!
     
    dert likes this.
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great looking stuff. I love smoking chicken legs they are one of my favorites. Smoked chicken legs was one of the first things I learned how to smoke. 
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man this looks incredible - I hate to do the me too thing but I would love a peek inside too

    Can you elaborate on the 10 day process. Very interesting to say the least

    Thanks
     
  8. Sorry no internal pictures as I packaged it all up and its in the freezer.

    My brine method , as a rule of thumb I brine for 2 days then add 2 days for every inch of thickness. You can't brine too long, but you can brine for too short  of a time. The cure needs to soak right into the center of each piece of meat and it will come to equilibrium. You can speed this up by injecting brine I do this with loins and soak for 7 days. It works for me.
     
  9. reichl

    reichl Meat Mopper

    Hmmm... in my experience If I brine longer then overnight, the meat starts to get mushy.  But hey, it looks great and as long as it tastes great bravo!
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Man oh Man Those drumsticks and knuckles look awesome and the way you have them layed out there I'll take the scond one on the right..........No not that one the one on the right ........your other right ya ya that one. All I could wish is to have a couple of those for the next time I eat and lunch is coming up soon.
     
  11. coacher72

    coacher72 Smoking Fanatic

    I agree with all the above, those are incredible. Another thing added to my "to do" list.

    Thanks for sharing.
     
  12. jbg4208

    jbg4208 StickBurners

    Man those look great... I Love me some smoked turkey.  points for you [​IMG]
     
  13. My cast iron pot, some white beans, one of those hocks and a pan of cornbread.......sssoooooonnnnn...... Those are beautiful, great job.

    You can see it in the expression on my face..[​IMG]
     
    Last edited: Oct 12, 2010
  14. deannc

    deannc Master of the Pit

    That right there is an incredible sight!  No wonder it was picked to be featured on the home page, congrats and thanks for the great Qview!  Looks finger licking good!  [​IMG]
     
  15. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    O  M  G !
     
  16. meateater

    meateater Smoking Guru SMF Premier Member


     That's what I was thinking!!!!!
     
  17. bamaboy

    bamaboy Meat Mopper SMF Premier Member

    That looks awesome,whats the reason for the long brine?I have always just injected and smoked my turkeys,
     
  18. papagreer

    papagreer Meat Mopper

    Those look great! My lady loves smoked turkey legs...imma have to make her some now. Man I'm hungry!
     
  19. squirrel

    squirrel Master of the Pit OTBS Member

    That is a beautiful thing my friend. The color is gorgeous! I can't wait until they make "scratch and sniff" computer monitors. Oh wait, I'm hanging out with a bunch of smelly mens, I might wanna rethink that request. [​IMG]
     
  20. princess

    princess Smoking Fanatic

    Great work, BigGuy!! Love that nice roasty color, and I'll bet they taste real fine.

    Makes this sad little turkey sammy I have for lunch look pretty pathetic... [​IMG]

    -Princess
     

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