Cider Turkey

[bradger]

I was finally able to get my hands on some turkey legs. I picked them up yesterday, and started marinating them in apple cider.
They are going in the smoker with apple chips tomorrow.
My plan id to have in the smoke for around two hours, then in the oven or Gasser to crisp up the skin.
For the additional seasoning I'm planing on only using Herbs commonly used in the 1500's.
So time to start some research for what was used then that i have or can get. I prefer fresh.

 

[Hawging It]

Sounds like a winner!

 

[Hawging It]

Ginger and pepper??

 

[bradger]

Ginger and pepper??

looking into it still, their is more than that.

 

[jcam222]

In for the ride! Sounds unique.

 

[one eyed jack]

I'm signed on to this one.

Don't forget the pictures.

 

[bradger]

took a bit but i think i found a good site. https://www.oldcook.com/en/medieval-spices

 

[bradger]

I'm signed on to this one.

Don't forget the pictures.

coming tomorrow

 

[one eyed jack]

I will exercise patience.

 

[bradger]

As promised her it is.
lets start with a nice picture of the turkey in it's apple cider bath. I flipped them every 12 hours. since Sunday night

For the spice mix i settled on Mustered seed that i toasted, I apologize, because I don't have a picture of that, cinnamon and garlic powder. blasted it all in the spice grinder for a few seconds.

the rub went under the skin, legs and thighs went into the smoker with apple chips at about 220 for 2.5 hours until it reached 165.

Of coarse the skin was rubbery like always when smoked at that temperature. So to crisp the skin up added some EVOO and pink Himalayan salt. placed on cool grill with skin down for a few minutes.

The flavor came out well hand a mild tangy flavor, and the mix worked well.
could use something else maybe pepper.

 

[jcam222]

The color on them is beautiful. Sounds delish! I’m curious , the desire to use only herbs from the 1500’s, what made you want to do that?

 

[one eyed jack]

They look pretty good to me. Was the cider brine mainly for flavor, or is there another benefit?

 

[bradger]

The color on them is beautiful. Sounds delish! I’m curious , the desire to use only herbs from the 1500’s, what made you want to do that?[/QUOTE

i"v been thinking about it since i saw a recipe for something renaissance turkey leg. the ingredients were barbecue chicken seasoning and barbecue sauce.
I wanted to see what spices were used back then.

 

[bradger]

They look pretty good to me. Was the cider brine mainly for flavor, or is there another benefit?

My intent was just for flavor that's why I didn't add anything to it, but i'm sure it also help keep it moist.

 

[one eyed jack]

My intent was just for flavor that's why I didn't add anything to it, but i'm sure it also help keep it moist.

I was wondering how well it would work to maintain moisture.
Thanks for the comeback.