We recently took the family to Disney. Don't ask how much it costs. Just check your gold card and brain at the gate and don't worry about it...
One of the things we walked away with was the understanding of what a perfect Turkey Leg should look and taste like. I'f you've not had one then I suggest you try. Excellent! And given that its at an amusement park you experience even more astonishment to how good they really are.
We came home last week and I was determined to give it a shot.
I began by consulting my good friend and local Texas authority Pops on the proper methods to cure the legs of a bird.
I cured the legs for 48 hours using Pops exact recipe and instructions.
After 48 hours in the soup I took the legs out. Gave them a short wash and applied Teriyaki and a very light dusting of poultry rub. Not too much as I didn't want the legs to be too salty.
Then on to a drying rack for a bit to get sticky before the smoke.
Loaded into the MES at 225 degrees. I'm using pit master blend pellets.
A little mopping with Teriyaki Sauce.
After about three hours the legs hit 165 internal temp and I remove them from the MES and dress them for Dinner.
Needless to say the drums were a hit. Pops curing brine really brings out great flavor!
Edited by BDSkelly - 5/17/15 at 4:41pm