- 2 Posts. Joined 8/2016
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Turkey legs may need around 200* or so to get tender. That's the kicker, you want to stop cooking the breast at around 170* (safe @ 165*), but much of the dark meat won't be tender until long after the breast may begin to dry out. If you have grate temp variances which allow for lower temps to smoke the breast and warmer for the dark meat, that's your best bet with a whole bird.
The bigger they are the tougher they are...think brisket or pork butt, here...low & slow can't hurt, either.