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Pastramified Turkey Legs

post #1 of 9
Thread Starter 
So I got this bright idea the other day, why not cure and smoke some turkey legs like they were pastrami? I couldn't come up with a reason not to give it a shot so away we go...

I mixed up
1T tender quick
1/2T brown sugar
1/4T black pepper
1/4t paprika
1 small bay leaf
a sprinkle of granulated garlic
Mixed all up in the spice grinder

Wasn't sure which way they would come out best so I pulled the skin from one leg and seasoned, the other two I pulled the skin back, seasoned under the skin they pulled the skin back around them, vacuum sealed for 24 hours massaging many times during that time.

The next day I rinsed then soaked the legs for half an hour as I prepared their rub.
The rub was simple, toasted black pepper and coriander roughly ground with a little granulated garlic and a touch or oregano, rubbed with a little olive oil and rubbed under and on top of the skin.

Smoked at 225 over apple and cherry wood until 170. Spritzed with apple juice a few times during the smoke.

After a short rest under foil (15 minutes or so) it was time to give them a try.

Spicy, tender and full of flavor.
I was really amazed the cure worked in as deep as it did and gave the meat such a great cure in just 24 hours, was almost worried when I took my first bite because of how deep pink it was but they were cooked perfectly. The rub had a great peppery kick to it.
Definitely something going on the regular smoke rotation for me.
post #2 of 9

Looks and sounds like a great twist to an old favorite, and you did it very well!


Thanks for a great idea!

post #3 of 9
Another great dish outta your kitchen! Points for your creativity

post #4 of 9
Wow, when I saw the first bite that's what I said. Fantastic.
post #5 of 9
Looks really good. What temp did you smoke them at? I tried something similar but smoked them at 250 and they seemed "rubbery".
post #6 of 9
how did you get my recipe???----
i get the legs in frozen 10 lb box..

i like them the best when its about 7or 8 legs in box.biggrin.gif
post #7 of 9
Thread Starter 
I had ribs going so I made sure to keep the temps 225-250, doesn't make much of a difference to me because I don't eat the skin but when I do poultry by itself I usually run around 300.

Got a spy satellite up in orbit icon_smile.gif
Maybe I shouldn't joke about that, Feds will be knocking on the door...
post #8 of 9
WOW... FIU, Those look delicious...PDT_Armataz_01_37.gif
post #9 of 9
Man those look fabulous there fire. I'm really gonna have to try them like real soon too. Ok you gave me all the info I think I need. points.giffor the recipe and just coming out with it even if you took it with your satelites
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