Turkey leg Disaster

Discussion in 'Poultry' started by cranko, Dec 18, 2011.

  1. cranko

    cranko Newbie

       I made Turkey Legs today for the first time. I smoke Chicken ,Beef, and Pork all the time. I brinned the legs for two hours and then smoked them at 275 - 300. I normally smoke poultry at 250-275 to crisp the skin. Well any way I smoked them to 175 and then let them rest a few minutes . These things were so tough I couldn't get the skin off. I even had a hard time cutting them with a knife. Where did I go wrong? 
  2. sprky

    sprky Master of the Pit OTBS Member

    I don't know never have had this problem. Are you sure your temps were correct? If I get a smoke that is off that is the first thing I check. Sorry I cant be of more help, Hopefully someone Will be along shortly with more help.
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    First off... welcome to SMF... why don't you head on over to roll call and tell us a little about yourself and your equipment that way everybody can give you a warm welcome.. your gonna love this forum as there is a ton of info and a ton of wonderful people to give you that info... so do that first and we'll go from there....

    Welcome aboard
  4. cranko

    cranko Newbie

    I had the legs in for three hours at 275.
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I've never done legs before but I am thinking they could have been brinned overnight.  If you include a bit of cure in the brine you could have gone with very low smoker temps for an extended time   I'm sure someone that does these all the time will post up and set you in the right direction 
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds to me like they were overcooked, can't think of any other reason they would be dry.
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Ummm you forgot the pictures...


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    Last edited: Dec 19, 2011
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to SMF there Cranko. Now for the legs I'm AL on this one and think that maybe you over cooked them. I have done whole birds in 3-31/2 hours. Now I would also like l mentioned use alittle cure in your brine it adds a good flavor to the legs. To me they remind me of the legs that you used to get at the fair. You are still learning and thats what we are here for to teach and answer questions to.
  9. cranko

    cranko Newbie

    they were not dry just tough as shoe leather

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