hi guys
i thought i would show you my first effort at smoking a turkey leg and thigh
i had no time to brine the turkey so i injected chicken stock with some butter, i then used jamaican style chicken seasoning as the rub , then i smoked it with apple wood and a small piece of english oak on my weber kettle, spraying with apple juice every hour, i kept the temperature around 250 - 260f until the internal temperature of the meat was at 175f i left it to rest wrapped in foil in a very low oven for 1 hour and served it shredded in tortilla wraps with stir fried mushrooms,sweet peppers,onions and green beans,with salsa and sour cream and a side of spicy potato wedges YUM !!!!
the turkey leg was huge as this is a view of drumstick and thigh on my 18.5 inch weber kettle about 2 hours into the smoke
fully rested and about to break them up
i thought i would show you my first effort at smoking a turkey leg and thigh
i had no time to brine the turkey so i injected chicken stock with some butter, i then used jamaican style chicken seasoning as the rub , then i smoked it with apple wood and a small piece of english oak on my weber kettle, spraying with apple juice every hour, i kept the temperature around 250 - 260f until the internal temperature of the meat was at 175f i left it to rest wrapped in foil in a very low oven for 1 hour and served it shredded in tortilla wraps with stir fried mushrooms,sweet peppers,onions and green beans,with salsa and sour cream and a side of spicy potato wedges YUM !!!!
the turkey leg was huge as this is a view of drumstick and thigh on my 18.5 inch weber kettle about 2 hours into the smoke
fully rested and about to break them up
