We were at the market last week and turkey legs were $3.99 a pound. About a buck more than last year. The legs were big! We bought three legs at $21 and change. About 1 1/2 - 1 3/4 pounds each?
Made up a batch of Pop's brine. Cut the tendons, into the brine, and into the refrigerator for 5 days.
Pulled the legs out of brine, put in the refrigerator overnight to dry.
It's 100 degrees outside to today. Pushing 85 inside without AC. A great day to keep the cooking outside.
Into the smoker. Smoke Vault settled in at 250-265. Apple wood chunks. Pulled them at an IT of 200.
95% of the tendon came out clean with needle-nose pliers.
Made a Cole slaw to go with it. A Robert Irvine recipe from the Food Network website. Cabbage, carrots, mayo, vinegar, sugar, celery seeds, salt and pepper. We added plumped raisins. We go with the regular white vinegar. A touch more each of sugar and vinegar.
Plated.
Made up a batch of Pop's brine. Cut the tendons, into the brine, and into the refrigerator for 5 days.
Pulled the legs out of brine, put in the refrigerator overnight to dry.
It's 100 degrees outside to today. Pushing 85 inside without AC. A great day to keep the cooking outside.
Into the smoker. Smoke Vault settled in at 250-265. Apple wood chunks. Pulled them at an IT of 200.
95% of the tendon came out clean with needle-nose pliers.
Made a Cole slaw to go with it. A Robert Irvine recipe from the Food Network website. Cabbage, carrots, mayo, vinegar, sugar, celery seeds, salt and pepper. We added plumped raisins. We go with the regular white vinegar. A touch more each of sugar and vinegar.
Plated.
