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Turkey Leg expert?

post #1 of 10
Thread Starter 
I have smoked a bunch of these in the past but always looking
for new Ideas.
I have 6 legs I'm smoking tomorrow. they are huge! average 2.5 lbs each
will do over hickory with some cherry for the sweet wood.
will pull at 170*
what are you others doing??
you pull sooner and foil? spritz?
give me some ideas and I will run with them
I love this place!
Q to follow
here they are ready for the GOSM

post #2 of 10
A lot of people like to brine but not me.

Inject those bad boys with cajun butter!!!!! Pull them at 170. If you crank up the heat a little to like 300 the skin will be better.
post #3 of 10
I second the injection recommendation. But I like bacon grease. Just get the grease warm enough to suck up with your injector, then fill them legs up. Bacon makes everything better.
post #4 of 10
Wow, I would probably be tempted to inject the bacon grease directly into a vein!
post #5 of 10
Well, I'd say you could feed the bird bacon until he croaks, but PITA might object.biggrin.gif
post #6 of 10
legs do look good-thanks for the tip josh-bacon does go with everything
post #7 of 10
Thread Starter 
I think I will give them a little Injection.
thanks fo the tips
post #8 of 10
Thread Starter 

finished and ready to come out

OK , here's my Turkey legs ready to come out @ 175*
I gave em a little butter garlic rum injection befoer I put them on.

It took them about 5 hours to get there, I kept the temp in the 230 - 260 range for most of the smoke. they came out perfect
I had a buddy stop by topick up a couple that were for him and didnt tak any pics of them befoer I wrapped them.
these Legs were huge at just about 2.5 lbs each. 3 on a shelf was all I could get on the GOSM

175* and ready to eat!
post #9 of 10
Great smoke Unc! Thanks for sharing!

edit to say- Just got this...
You are on a roll dude!
post #10 of 10
I use this recipe alot it's really good. Found it online but right now can't remember where.

Smoked Turkey Legs Recipe This smoked turkey legs recipe comes with a wonderful brine and spice-rub that fill these turkey drumsticks with flavor. You'll need to have a meat-smoker handy to get the full, smokey flavor you're looking for.

8 turkey legs

1 gallon water
1 C. kosher salt
1/2 C. sugar
2 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp paprika
1 Tbsp ground pepper
1 tsp rubbed sage
1 tsp ground cumin

Turkey Drumstick Spice Rub:
3 Tbsp onion powder
2 Tbsp paprika
1 Tbsp garlic powder
1 tsp ground pepper
1 tsp ground cumin
1/2 tsp rubbed sage
3 Tbsp vegetable or light olive oil

Instructions: Rinse turkey legs in cold water, pat dry. For brine, combine brine ingredients in large pan. Bring to a boil. Remove from heat, cover, and let cool to room temperature. Pour into container (a large, clean bucket works well) and refrigerate brine until cold (approximately 35-40 degrees F).
Place the turkey legs into brine. Let soak four to six hours. Remove legs, rinse well, and discard brine. Dry drumsticks well with paper towels. In small bowl, combine spice rub ingredients with fork til well mixed. Rub onto turkey legs. Let drumsticks sit out for about one hour. Place turkey legs into smoker at 225 degrees F. A light-flavored wood is best for turkey. Smoke legs for four to six hours, til meat is nearly falling off the bone. Remove legs from smoker, and let rest for half an hour.
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