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turkey leg internal temp?

post #1 of 4
Thread Starter 

i've been looking at quite a few recipes for turkey legs; some call for internal temp of 165° some call for 180° (the 180° said this helped break down the connective tissue).

 

I'd love to NOT have legs with those tendons all thru them. 

 

So, what's your general technique (I already have a recipe) for good legs? (wood, smoker temp, internal temp, time, etc)

post #2 of 4
i always smoke my legs to 170 degrees, and i would love to see the turkey with no tendons in the legs, that would be great.
dannylang
post #3 of 4
Thread Starter 

i cooked them at around 260° and after an hour they were already at 170°, so I jacked the temp up to 350° and gonna let em get to 180° internal. The legs were 1# each btw. I will post results after while.

post #4 of 4
Thread Starter 

1.5 hrs start to finish

180° internal temp

delicious....the sinew was definately still there but i pulled most of them out with pliers. i will be cooking my legs to 180 from now on

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