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Turkey Legs Foamheart

post #1 of 18
Thread Starter 

I would first like to say, I lub my butcher again! She sent me with last weeks groceries a dozen turkey legs. I set 4 to wet cure, and divided the others in half and into the freezer. Its like the Renfest! I started yelling for the wench to bring me another tankard of ale!!  I turned around and realized I was surround by no one......LOL I was my own wench!

 

Since it was just 4 legs, I used a gallon ziplock.

 

1/2 t. cure #1

1/4 C Brown sugar

1T. canning Salt

1/2 T Ground Rosemary

1/2 T. Ground Sage

1/4 T. Thyme

1/4 t. Corriander

1/4 t. Ginger

1T. Maple Extract

1t. Lea & Perins

 

Boil it with a little water, then allow to steep 5 mins. Add ice to cool it to tepid, add enough water to equal total of a quart of water.

 

2-day brine. I would like to appoligize here cause I screwed up, hey, I still have a lot going on in real life. I did not allow the legs to dry in the reefer, I did not put the fan on them, I took them directly out of the brine shook off those remaining drops and threw 'em on the smoker rack. I know better!

 

 

In the smoker, with a 100% apple pellet and 100% apple chips.

 

 

And hour later, not much color, I didn't allow a pelicle to form and its all apple.

 

 

4 hours in I inserted a probe...... OMG IT's BEEN PROBED!!!!

 

 

I achieved 160 degrees 4 hours into the smoke, I dropped the box temp back to 190 degrees so I could maintain the smoke. Slow and low wins........

 

 

I could play the big bass drum in the marching band! Thats 100% apple smoke, 7 hours worth of it.

 

I should have allow one more hour, and I think I could have just grabbed the nub, where all the ligiments are connected and pulled it out, I was very very close at 7 hours. Pop's has a great discreption located here:  http://www.smokingmeatforums.com/t/130992/taking-the-ligaments-out-of-the-drumstick-all-at-once

 

My Pop has a stick with a loop that he said a friend in N.C. gave him to do the same thing.

 

Anyway, Slightly cured sugary cured drumsticks. And they are totally awesome. And I didn't even want them, my butcher just sent them. I am going to send her a bag my spicy jerky next week for her to take to the camp. Good butchers are hard to find.

 

Oh I am forgetting!!!!!

 

 

THE BEAR VIEW!!!!

 

Tossed salad, pasta primavera, slightly cured sweet brined turkey. I wish you could have seen how tender and juicy that meat is. I have two legs left and I am guessing a midnite snack would not be totally out of the question!

 

<waving his turkey leg around flamboyantly>

 

Knights Joust! Wenches more ale for my friends! Everyone party!! But touch my turkey legs and ya die!

post #2 of 18
Tasty looking drummies Kevin!!! I'd take a plate right now. I had Jennie O processed turkey burgers. Kind if like eating cardboard crackers...
post #3 of 18
That looks great Foam.

I gotta try curing poultry.

It always looks great.

I got my mind on doing turkey Canadian bacon right now.
post #4 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking drummies Kevin!!! I'd take a plate right now. I had Jennie O processed turkey burgers. Kind if like eating cardboard crackers...

 

They were most excellent! You'll have to do it once, I wonder how many would fit on a mini?

 

The light cure just changes everything.

post #5 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post

That looks great Foam.

I gotta try curing poultry.

It always looks great.

I got my mind on doing turkey Canadian bacon right now.

 

Thank you sir.

 

I like a slightly cured poultry. I don't want my turkey to taste like ham. LOL

 

Usually when I cure poultry I do a sweet brine with it, again its not all hammy.

 

Back when I was fist starting experimenting with brines and cures, my first poultry was a pan of thighs. I did a strong short sweet cure and the thighs are were the most amazing things I have eaten. But..... not listening to my own words of wisdom, I didn't write it down. It was but the first attempt of many to follow, who knew you can hit it out the park on your first bat without knowing anything about what you are doing.

post #6 of 18

They turned out great!!! I also did the same thing a few times like you Foam.  It was for a lack of time and planning and things popping up so plans change.  You were fine with the outcome, so that's what matters.  Ya, a good butcher is a good thing to have indeed.  Sounds like you are blessed with a winner.  Reinhard

post #7 of 18

Wow Foam, that looks like a great meal...and no dishes to wash on top of that! LOL

post #8 of 18

Thanks , Kevin. Looks great.:drool

 

The idea is planted , Thanksgiving snacks...:icon_exclaim:

 

Later,Stan...

post #9 of 18

Amazing looking meal!!   I love Turkey legs and was snickering at your Ren Fair reference.  :biggrin:

post #10 of 18

Nice job there Foamy and, as always, a treat to read. I must try some turk legs....I see them in the market and they usually look so....strange by themselves I pass by. However, with the price of beef still creeping upwards and my income creeping downwards they start to look more appealing especially using your method........Willie

post #11 of 18
Thread Starter 
Quote:
Originally Posted by Reinhard View Post
 

They turned out great!!! I also did the same thing a few times like you Foam.  It was for a lack of time and planning and things popping up so plans change.  You were fine with the outcome, so that's what matters.  Ya, a good butcher is a good thing to have indeed.  Sounds like you are blessed with a winner.  Reinhard

 

Thank you, I hear you are comming out of retirement, hope you came back as a contract consultant!  You know its amazing to me that so many people don't know all those smoked turkeys they buy in cryo-pac's have been sweet cured before smoking. They just automatically assoc that cured taste as a by product of the smoke.

 

Quote:
Originally Posted by knifebld View Post
 

Wow Foam, that looks like a great meal...and no dishes to wash on top of that! LOL

 

Thank you, whatcha talkin 'bout? Thats the good china, I only bring it out on special occassions or for pictures!

post #12 of 18
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Thanks , Kevin. Looks great.:drool

 

The idea is planted , Thanksgiving snacks...:icon_exclaim:

 

Later,Stan...

 

Stan, used to be I could always get turkey legs, thighs, wings, gizzards, necks and backbones. They were smoked and in a ziploc in my freezer. Great to just grab and throw into a pot of soup or gumbo or any boiling pot of water for added flavor. They were all just a few pennies away from being give-away prices too. You know when I was a kid we ate really well, and now all that good food is getting as expensive as the better cuts!

 

If you find some legs it a cheap excuse to fire up that smoker! And any excuse is a good one. Besides turkey can only be smoked your favorite way....... Low and slow.

 

Quote:
Originally Posted by PadronMan View Post
 

Amazing looking meal!!   I love Turkey legs and was snickering at your Ren Fair reference.  :biggrin:

 

Thank you sir.

 

The renfests were always fun, I have even made quite a few of the Medieval Times show resturaunts around the country back in my pedlar days. Always a hoot watching the serving wenches get in some drunk's face about his hands.....LOL

post #13 of 18
Thread Starter 

I have got to share. As I mentioned above this was smoked with 100% apple both pellets and chips. I had never gone 100% with apple before. I had added a little to hickory or maybe pecan. It lightened the smoke and added that flavor.

 

I notice both the aroma first and the color next, it was almost an amber. It had 6 hours of smoke and ...... well let me show you the skin.

 

 

Look at that golden color, and you can see right thru it.

 

 

I am going to start using it more, Its just one of those things. I have pecan trees so pecan is my go-to smoke and I love it. But the apple is perfect for lighter meats like some fowl and fish I would imagine.

 

I highly recommend you give it a try, if like me, you just never considered it a stand alone wood. I was very happily surprized.

 

Thanks for checking it out.

 

BTW tonight its smoked turkey gumbo !

post #14 of 18

Foamheart, those looked so good I decided to do them this Saturday.  I have six in the brine now.  That's a great tip on removing the tendons.  I have never heard of that before.  I sure do learn some great things with this site.

post #15 of 18
Thread Starter 
Quote:
Originally Posted by Fished View Post
 

Foamheart, those looked so good I decided to do them this Saturday.  I have six in the brine now.  That's a great tip on removing the tendons.  I have never heard of that before.  I sure do learn some great things with this site.


The ultimate compliment! Thank you.

 

There is a wealth of knowledge on this board you just have to search.

 

I have what I call a rack of pork chops brining for tomorrow myself. I love it, I wait till the store has pork-chops on sale, sweet talk my butcher and she'll cut a whole bone in pork loin into 4 pieces which I can either slice up or french or just smoke, fry or roast. AND I better a better than average deal on the meat. Since she doesn't have to do anything by quarter it and cryp-pac (cause I am just such a dang nice guy). I get good prices. These I got a couple a weeks ago were 1.75/lb I think. Can't beat that with a stick. Course I also got two prime rib eyes for 25.00 too. So it all comes out in the wash. It seems she also will get some jerky to take to her deer camp too.

 

Its good to have a relationship with your butcher.

post #16 of 18
Quote:
Originally Posted by Foamheart View Post
 

I would first like to say, I lub my butcher again! She sent me with last weeks groceries a dozen turkey legs. I set 4 to wet cure, and divided the others in half and into the freezer. Its like the Renfest! I started yelling for the wench to bring me another tankard of ale!!  I turned around and realized I was surround by no one......LOL I was my own wench!

 

Since it was just 4 legs, I used a gallon ziplock.

 

1/2 t. cure #1

1/4 C Brown sugar

1T. canning Salt

1/2 T Ground Rosemary

1/2 T. Ground Sage

1/4 T. Thyme

1/4 t. Corriander

1/4 t. Ginger

1T. Maple Extract

1t. Lea & Perins

 

Boil it with a little water, then allow to steep 5 mins. Add ice to cool it to tepid, add enough water to equal total of a quart of water.

 

2-day brine. I would like to appoligize here cause I screwed up, hey, I still have a lot going on in real life. I did not allow the legs to dry in the reefer, I did not put the fan on them, I took them directly out of the brine shook off those remaining drops and threw 'em on the smoker rack. I know better!

 

 

In the smoker, with a 100% apple pellet and 100% apple chips.

 

 

And hour later, not much color, I didn't allow a pelicle to form and its all apple.

 

 

4 hours in I inserted a probe...... OMG IT's BEEN PROBED!!!!

 

 

I achieved 160 degrees 4 hours into the smoke, I dropped the box temp back to 190 degrees so I could maintain the smoke. Slow and low wins........

 

 

I could play the big bass drum in the marching band! Thats 100% apple smoke, 7 hours worth of it.

 

I should have allow one more hour, and I think I could have just grabbed the nub, where all the ligiments are connected and pulled it out, I was very very close at 7 hours. Pop's has a great discreption located here:  http://www.smokingmeatforums.com/t/130992/taking-the-ligaments-out-of-the-drumstick-all-at-once

 

My Pop has a stick with a loop that he said a friend in N.C. gave him to do the same thing.

 

Anyway, Slightly cured sugary cured drumsticks. And they are totally awesome. And I didn't even want them, my butcher just sent them. I am going to send her a bag my spicy jerky next week for her to take to the camp. Good butchers are hard to find.

 

Oh I am forgetting!!!!!

 

 

THE BEAR VIEW!!!!

 

Tossed salad, pasta primavera, slightly cured sweet brined turkey. I wish you could have seen how tender and juicy that meat is. I have two legs left and I am guessing a midnite snack would not be totally out of the question!

 

<waving his turkey leg around flamboyantly>

 

Knights Joust! Wenches more ale for my friends! Everyone party!! But touch my turkey legs and ya die!

Well...

We are on our way home from a family vacation to Mouse Town. The "kids" All now of drinking age plus were eating turkey legs the entire week. I have been ordered to cook them this weekend.  As difficult as it may be to believe , I've never smoked em without the other parts of the bird attached.

So I go to the forum to look for a brine and  see that once again the butcher has done you a great favor. No doubt the " nice lady down the river" has also dropped by with a bag of Brussel sprouts.

So... To use cure or not to use cure.  That is the question.  And if so then why?  And is that what they do at the parks?

Points to my friend 

b

post #17 of 18
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Well...

We are on our way home from a family vacation to Mouse Town. The "kids" All now of drinking age plus were eating turkey legs the entire week. I have been ordered to cook them this weekend.  As difficult as it may be to believe , I've never smoked em without the other parts of the bird attached.

So I go to the forum to look for a brine and  see that once again the butcher has done you a great favor. No doubt the " nice lady down the river" has also dropped by with a bag of Brussel sprouts.

So... To use cure or not to use cure.  That is the question.  And if so then why?  And is that what they do at the parks?

Points to my friend 

b


The two days was a bit much, I had something come up when I was brining.24 should be better.

 

You'll do great, then next time, you'll make 'em with your touch added.

post #18 of 18
Thread Starter 

Thank you Disco!

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