Pastramified Turkey Legs

[fire it up]

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.

 

[forluvofsmoke]

NICE!!!!!!!!!

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

Thanks for a great idea!

Eric

 

[rivet]

Another great dish outta your kitchen! Points for your creativity

 

[ronp]

Wow, when I saw the first bite that's what I said. Fantastic.

 

[nate_46]

Looks really good. What temp did you smoke them at? I tried something similar but smoked them at 250 and they seemed "rubbery".

 

[larry maddock]

DUDE,
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.

 

[fire it up]

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

Maybe I shouldn't joke about that, Feds will be knocking on the door...

 

[beer-b-q]

WOW... FIU, Those look delicious...

 

[mballi3011]

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.

for the recipe and just coming out with it even if you took it with your satelites