Smoked Turkey Legs

[Jim_C]

The county fair is coming up and it has me thinking about those turkey legs. Last year they were $26 for a leg.

I thought I’d give them a try. $2.99 a pound at the store. Legs were 1 1/2 pounds each, as were the wings

Used Pop’s brine with a 1/2 cup of Morton’s. Three days in the refrigerator.

One day in the refrigerator to dry out.

A quick rub of black pepper, onion powder, and garlic powder.

Into the smoker. 250-275. IT of 180. About two hours.

Will crisp them up on the grill before service.

 

[jcam222]

Very nice! It's been quite awhile since I've done them but do love them. Holy cow $26 at the fair?

 

[Jim_C]

Very nice! It's been quite awhile since I've done them but do love them. Holy cow $26 at the fair?

Welcome to California. The Alameda County Fair is expensive!

 

[Jim_C]

The county fair is coming up and it has me thinking about those turkey legs. Last year they were $26 for a leg.

Let me do a shout-out to pop's brine. Wow................... These came out better than the fair legs by far. Not bragging. I just think when we take the time to do things at home they come out better. Will definitely make these again.

 

[chopsaw]

Looks good . You like the legs , do some thighs .
Try pulling the tendons out of the legs . Changes the whole experience .

 

[normanaj]

Looks good.

Reminds me that I have a bone in turkey breast that needs to come out of the freezer for a Sunday session in the smoker.

 

[JLinza]

Lookin good

 

[crazymoon]

JRC, They look delicious!!!

 

[Brokenhandle]

Awesome job! It's a great way to do them!

Ryan

 

[Jim_C]

OK......We were at the fair yesterday and I had to try a turkey leg to see how it stacked up to the ones I made. The turkey leg at the fair was saltier and not as sweet as the ones I smoked. I could see it was pink throughout, so it had been in brine with curing salt. It was saltier and not as sweet as the brine I put together. I only used a 1/2 cup of kosher salt, and I added an additional 1/4 cup of brown sugar.

We both thought we preferred the flavor of the turkey legs I smoked.

But.....................and here's where I can use some advice, the turkey leg at the fair was fall-off-the-bone tender. I could easily pull out the tendons, as where the tendons of the turkey legs I smoked were a battle to get out. The meat could just be pulled from the bone. We loved the texture.

Any suggestions for fall-off-the-bone turkey legs? Injection? Higher (180 degree) IT? Wrap in foil?

 

[jack l]

County fair starts at the end of this month here in Oklahoma. About ten years ago my wife and daughters complained about how expensive smoked turkey legs were at the Tulsa fair (think about $16.00 then). I decided to smoke some using pop's brine recipe. They have become a tradition this time of year. I texted the family this morning that it is about that time to start my quest to locate raw turkey legs.

 

[jcam222]

County fair starts at the end of this month here in Oklahoma. About ten years ago my wife and daughters complained about how expensive smoked turkey legs were at the Tulsa fair (think about $16.00 then). I decided to smoke some using pop's brine recipe. They have become a tradition this time of year. I texted the family this morning that it is about that time to start my quest to locate raw turkey legs.

Pops brine makes amazing smoked turkey legs for sure

 

[Jim_C]

County fair starts at the end of this month here in Oklahoma. About ten years ago my wife and daughters complained about how expensive smoked turkey legs were at the Tulsa fair (think about $16.00 then). I decided to smoke some using pop's brine recipe. They have become a tradition this time of year. I texted the family this morning that it is about that time to start my quest to locate raw turkey legs.

I've been thinking about them again myself. It's been a couple of months, I thinks.......I lose track of time these days.

The last batch I used thighs. Although there was more meat, and no tendons to deal with, the experience was not the same.

Back to legs...........

 

[jcam222]

I've been thinking about them again myself. It's been a couple of months, I thinks.......I lose track of time these days.

The last batch I used thighs. Although there was more meat, and no tendons to deal with, the experience was not the same.

Back to legs...........

I'll have to try thighs! No tendons to deal with like the legs have

 

[disco]

You need to set up your own booth.

 

[Jim_C]

You need to set up your own booth.

Way too much work for an old man. I'll leave booths to those with a heck of a lot more energy.

 

[in. pred]

maybe a tad bit of ACV in the brine to tender it up? citrus juice will do it too. cook temp lower mite also help?

enjoy your turkey smoking perfection ride!! will be watching.