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First try w/Turkey drumsticks...

post #1 of 6
Thread Starter 
Well, my first try with pork was really yummy, the salmon was a big hit with my girlfriend....so thought I'd give poultry a try....bought 6 fresh turkey drumsticks this afternoon....can use all the help I can get :) brine recipes? rubs? wood? I'll welcome any and all help I can get!!!...yawl haven't led me astray so far....talk to me :)
post #2 of 6
I haven't tried turkey legs yet, but it's on my agenda sometime...first, absolutely brine...I would say any poultry you should brine. Give it a nice little dry rub, an apple or other light wood mixed with maybe a piece oak and smoke away!! Let us know how you made out.
post #3 of 6
I smoked up some turkey drummies on Saturday and they beat the pants off of any smoked turkey leg from any fair you go to.

My brine consisted of
3c Apple Juice
2/3 c kosher salt
1/2T each of ground rosemary, thyme, and sage.

Put all ingredients in a plastic bag and shake it like it's going outta style.

As you are doing a larger amount of legs than I did, I might reccommend doubling the recipe to allow for complete immersion.

Good luck with your legs, Another tip to check for doneness without a thermometer is to watch for the meat and ligaments at the lower end (foot side or handle, whatever you wanna call it) to pull back from the bone much like ribs. When they pretty much look completely loose and the legs have a nice dark skin you can call em done. I try not to poke too many holes in them with the thermometer cause they tend to pee all over the place when you put a thermometer in em.

When I did mine, I smoked em in hickory. The flavor went great with the turkey but I know for a fact that apple would be equally as awesome.

Good luck with your smoke. Now I gotta call my wife and tell her to go buy some for us icon_razz.gif .
post #4 of 6
Most anything you smoke at home (if done right) will beat the pants off a fair!
post #5 of 6

What is a good temperature? I tried drummies for the first time and they were really dry. Great flavor but dry. I soaked in a brine for 24 hours. I used a cherry wood smoke and there also wasn't much color.

post #6 of 6

Some good advise , I've yet to do Turkey Legs , as Dark meat is not eaten here too much (Wife) , but when found , I'll play with them too!

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