Turkey Legs

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chdolfnz

Fire Starter
Original poster
Jul 30, 2007
38
10
Lancaster, PA
Has anyone ever done smoked turkey legs? My kids love them and they are pretty cheap to buy. Any pointers would be appreciated...what temp?, how long?...what kind of wood chips?, etc. Thanks in advance..if I pull this off I'll really score some major points with the kids!!!
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Fire that smoker up to about 250 to 280 (chicken and turkey need to be smoked at a bit higher temp). Cook to an internal temp of about 180. I smoke mine over hickory, but that's my preference. If you can't find that, a fruit wood, such as apple, will work nicely.
 
WOW!..They looked awsome!...If mine turn out 1/2 that good, I'll be pleased..LOL Thanks for the info..can't wait to try them!
 
Definintely heed the advice on the higher temp. If you don't the skin will be all rubbery and sort of nasty.
 
i'm being asked to smoke about a dozen legs this saturday.  need them ready at roughly a certain time.  approximatley how long is it gonna take to smoke these?  i'm leaning towards 6ish hours...........that close?
 
I've never smoked turkey legs but someone here does quite a few...I'll think of it soon and let you know.

Anyway I did a quick search of the forum and you can peruse them

http://www.smokingmeatforums.com/search.php?search=smoked+++turkey+legs

I knew I'd remember - it's http://www.smokingmeatforums.comhttps://smokingmeatforums.com/members/52166"http://www.smokingmeatforums.com/t/119370/more-smoked-turkey-legs-pics">http://www.smokingmeatforums.com/t/119370/more-smoked-turkey-legs-pics

He has done them a couple times for sure. If you click on Threads Started by him, you should find the turkey legs threads.
 
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I do whole Chickens and Trukey for holidays, (1)first step  for good Moist poultry is a swim in a brine. Your brine can be as easy as S/P,maybe some Garlic powder or such...

then wash,dry (and if able) rest overnight to firm-up the skin,rub with EVOOand your Rub of choice and maybe under the skin. Cut off excess fat from the rear and either Beer-Can or Spatchcock the Bird and cook at at least 275° until 170°in deep breast.

As for skin , mine are eatable (not crisp)but even with no teeth I can chew it well, a texture thing for many, but I love it...

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I did 3 Sunday...

Have fun an as always...
 
I've never smoked turkey legs but someone here does quite a few...I'll think of it soon and let you know.

I knew I'd remember - it's http://www.smokingmeatforums.comhttps://smokingmeatforums.com/members/52166"http://www.smokingmeatforums.com/t/119370/more-smoked-turkey-legs-pics">http://www.smokingmeatforums.com/t/119370/more-smoked-turkey-legs-pics

He has done them a couple times for sure. If you click on Threads Started by him, you should find the turkey legs threads.
I go thru T-Legs like crazy these days. I do multiple batches of twenty legs a month and have many many requests for them. Sounds like yours was a success!

They're actually really easy to make and the only way to mess them up is too much salt or overcooked.

Here's an older post too : 

http://www.smokingmeatforums.com/t/...-smoked-turkey-leg-qv-special-preview-picture

I'd recommend using a cure or cure mix like Tenderquick. It gives the hammy texture and color that is KEY!
 
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