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Dinner?!? How about smoked turkey legs (Q-view) - Page 2

post #21 of 28
Are you brining these? What temps you cookin at? Are you spritzing during the smoke? What temp are you cooking too?

I brine mine overnight. I cook most of the way done at 225* then up the temp to 325* to 350* for crispy skin. I spritz each hour. I cook to 165* internal.

Hope this helps.
post #22 of 28
Thread Starter 
On the turkey legs.. I'll be doing the beer can chickens Saturday.
post #23 of 28
dman - those turkey legs looked mighty tasty. Where did you pick those up?

I've got some family that would love me to bring over some smoked turkey legs. Does Sams or Costco carry them, or should I visit my local butcher?
post #24 of 28
Sumo: you should be able to find turkey legs at your local major chain grocery store. Should be in with the poultry.
post #25 of 28
Thread Starter 
The wife picked these up at the local Wal-Mart. (I hate that place)

they came three to a pack for under two dollars.

I didn't brine them at all.. I did mop them with some Italian dressing halfway thru.
post #26 of 28
picked WHAT up dman?

post #27 of 28
what do you brine them in?
post #28 of 28
1/2 jar molasses.....non sulphur kind
1 cup brown sugar
3 Tbs Kosher salt
1 Tbs freshly ground c u m i n
heat above ingrediants till sugar disovles
put into a large container
add two trays of ice
let come to room temp
Add meat
Add cold water until meat is covered
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