Smoked Turkey Legs

[JRC]

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?

 

[JRC]

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!

 

[JRC]

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

 

[JRC]

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?