My First Smoked Turkey Legs

[Motorguy]

A friend loves smoked turkey legs. He picked up a package of 3 a week ago and dropped them off asking if I could smoke them for him.

We’ll I’ve never done them before so I did a search on the Forum and found Jeff’s Maple Butter Smoked Turkey Legs so I said why not. I started by brining them for about 8 hours using the brine mixture on the recipe

Once brined, I followed the directions covering the legs with Kraft Mayo and a fresh batch of Jeff’s Rub ( I bought the recipe for that and Jeff’s BBQ sauces many years ago and haven’t found a better all-around rub anywhere)

Once slathered and rubbed, they were ready for the smoker.

Once on the smoker, I made the maple butter glaze

When the got to an IT of 160 degrees, I put the first glaze on, then after 15 minutes, put on a second layer of the glaze

After about another hour, the legs reached 180 degrees IT and out of the smoker they came. Based on my friend’s review, they apparently were a hit.

 

[jcam222]

They look great! I like doing them Disney style with a cure. Turns into ham on a stick. Did you remove the long tendons prior to cooking? If not it really helps make the eating experience nicer.

 

[zwiller]

They look great! I like doing them Disney style with a cure.

Agree, those looks great but with jcam222 smoked turkey legs should be cured. Pops low salt is PERFECT for that and a great way to get into learning it.

 

[Motorguy]

They look great! I like doing them Disney style with a cure. Turns into ham on a stick. Did you remove the long tendons prior to cooking? If not it really helps make the eating experience nicer.

Thanks. I wasn't aware of the long tendons. I just took them as they were. I clearly have more to learn. I appreciate the insight.

 

[Motorguy]

Agree, those looks great but with jcam222 smoked turkey legs should be cured. Pops low salt is PERFECT for that and a great way to get into learning it.

Thank you. Good to know about the cure. I always cure jerky and summer sausage. Never thought to apply it to poultry. Appreciate the advise for my next try.

 

[bbqbrett]

Looks good! This is another one of the things on my list that I haven't gotten around to doing yet.

 

[jcam222]

Thank you. Good to know about the cure. I always cure jerky and summer sausage. Never thought to apply it to poultry. Appreciate the advise for my next try.

Here's a thread I did in the cured Disney style legs. https://www.smokingmeatforums.com/threads/updated-w-finish-disney-legs-2022.318362/ Note I use sugar subs in the brine. You can sub in regular sugar and brown sugar

 

[Brokenhandle]

They look really good! And as other's have mentioned... curing them will make them over the top! Great job!

Ryan

 

[DRKsmoking]

Looks great, and I bet your friend was happy with them like you said.
But try the cure way at least once , they and all birds and parts are great in a cure brine also..

David