Smoked turkey wings / legs

[chefRN]

Hey guys kind of new to smoking. How long would I smoke turkey wings if I wanted to use them in greens later? I don’t wanna get them perfect on the smoker and then boil them for an hour and ruin them, also not sure when to pull them. Any doneness temp suggestions for this purpose?

 

[tallbm]

Hey guys kind of new to smoking. How long would I smoke turkey wings if I wanted to use them in greens later? I don’t wanna get them perfect on the smoker and then boil them for an hour and ruin them, also not sure when to pull them. Any doneness temp suggestions for this purpose?

Hi there and welcome!
I think it depends. I mean if you boil raw turkey legs or wings for an hour they will be cooked.

If you are wanting them to fall apart more then I think you smoke them to be cooked like (170F for wings and 180F for drums).
Let them cool in the fridge until ready to cook the greens at a later date. This would be like if you bought the at the store to cook with your greens BUT they will NOT be cured and smoked.

If you want that good state fair smoked flavor you will want to cure the wings and drums with cure #1 salt.
If you don't use curing salt it will just taste like grilled or roast turkey with smoke flavor vs those state fair turkey drums :D

 

[chefRN]

Hi there and welcome!
I think it depends. I mean if you boil raw turkey legs or wings for an hour they will be cooked.

If you are wanting them to fall apart more then I think you smoke them to be cooked like (170F for wings and 180F for drums).
Let them cool in the fridge until ready to cook the greens at a later date. This would be like if you bought the at the store to cook with your greens BUT they will NOT be cured and smoked.

If you want that good state fair smoked flavor you will want to cure the wings and drums with cure #1 salt.
If you don't use curing salt it will just taste like grilled or roast turkey with smoke flavor vs those state fair turkey drums :D

Ok so cure, smoke til your temps and then they’ll be what everyone loves about smoked meat in greens? Sounds good thank you!

 

[tallbm]

Ok so cure, smoke til your temps and then they’ll be what everyone loves about smoked meat in greens? Sounds good thank you!

That is what I would do.

Cure, smoke so they are cooked.

Make greens and when the greens are going for a bit I'd toss in the meat for the flavor but no longer than it needs to add the flavor and heat up. I would try to avoid over cooking the already cooked meat UNLESS the plan is for the to get obliterated and mixed into the greens as bits of meat. In that case you cook them in the greens until they fall off the bone.

I would prefer the meat to not be obliterated and get those good bites of juicy smokey meat along with the greens, but that is just me :D

 

[chefRN]

That is what I would do.

Cure, smoke so they are cooked.

Make greens and when the greens are going for a bit I'd toss in the meat for the flavor but no longer than it needs to add the flavor and heat up. I would try to avoid over cooking the already cooked meat UNLESS the plan is for the to get obliterated and mixed into the greens as bits of meat. In that case you cook them in the greens until they fall off the bone.

I would prefer the meat to not be obliterated and get those good bites of juicy smokey meat along with the greens, but that is just me :D

Man you’re gonna make me a Thanksgiving legend :) thinking of doing some hocks too! Plan to cure them 7 days, dry out in fridge 1 day and then smoke until about 155° internal. Sound good? I’m thinking these for some beans.

 

[chopsaw]

Sounds good thank you!

tallbm has you covered .
I did some awhile back . The thighs are so good , the first one didn't make the picture , and the second one didn't make the freezer .
The legs will be going in some white beans soon .

 

[chefRN]

tallbm has you covered .
I did some awhile back . The thighs are so good , the first one didn't make the picture , and the second one didn't make the freezer .
The legs will be going in some white beans soon .
View attachment 707622

Those look amazing!

 

[tallbm]

Man you’re gonna make me a Thanksgiving legend :) thinking of doing some hocks too! Plan to cure them 7 days, dry out in fridge 1 day and then smoke until about 155° internal. Sound good? I’m thinking these for some beans.

Oh you have a hell of a plan!
I highly recommend injecting your wet cure all into the meat for the hocks as well as letting it soak in cure. Hell inject anytime and anything you plan to wet cure just to make life easier, things faster, and ensure a full cure.
I can't believe I waited so long to upgrade to a real meat marinade injector syringe, so feel free to learn from my pain and just get one when you can.
Wow this is the one I got and it's on sale for $8.33 when it's normally about $15.

Amazon.com

It is night and day using this instead of the cheap plastic injector that came with my old Tony Cachere's injectable marinade bottles hahaha.

tallbm has you covered .
I did some awhile back . The thighs are so good , the first one didn't make the picture , and the second one didn't make the freezer .
The legs will be going in some white beans soon .
View attachment 707622

OMG cured and smoked turkey thighs are the best!!!!!
I need to go look and see if they are showing up at the store and then getting marked down when they don't sell fast enough :D This is the time of year when that can happen hahaha.

 

[chefRN]

Oh you have a hell of a plan!
I highly recommend injecting your wet cure all into the meat for the hocks as well as letting it soak in cure. Hell inject anytime and anything you plan to wet cure just to make life easier, things faster, and ensure a full cure.
I can't believe I waited so long to upgrade to a real meat marinade injector syringe, so feel free to learn from my pain and just get one when you can.
Wow this is the one I got and it's on sale for $8.33 when it's normally about $15.

Amazon.com

View attachment 707631

It is night and day using this instead of the cheap plastic injector that came with my old Tony Cachere's injectable marinade bottles hahaha.


OMG cured and smoked turkey thighs are the best!!!!!
I need to go look and see if they are showing up at the store and then getting marked down when they don't sell fast enough :D This is the time of year when that can happen hahaha.

Just ordered!!! Supposed to come the day I’m brining, it must be fate :) so I’m gonna inject them and soak’em for 7 days!

 

[TNJAKE]

Have you ever cured meat? Do you know what you are doing?

 

[Brokenhandle]

Have you ever cured meat? Do you know what you are doing?

With these two guys helping... think everything will go ok! We all started out as newbies!

Ryan

 

[chefRN]

Have you ever cured meat? Do you know what you are doing?

I cured a picanha into pastrami. It cane out great!

 

[chefRN]

I cured a picanha into pastrami. It cane out great!

And of course bacon as a starter :)

 

[chopsaw]

cured and smoked turkey thighs are the best

Oh yeah . Crazy good . Never see them anymore . I had to break down a whole bird to get those .