Cajun Turkey Legs

Thoughts.

Crab Boil Brine was my original idea (we'll see how it takes off, then just call it S.O. Crab Boil Brine)... Oh, and tell the Army Guys this comes from an A.F guy who spent time there training... oooh raaahhh...LOL

1 cup salt to two gallons (stock and water) might be a little short for a brine. Do 1 cup of table salt (not kosher) if you're only doing one cup. For two gallons, it would normally be 2 cups.

1/2 c sugar is kinda light too.

For crab boil you'll need to test it.

Split the final liquid in half, and put half the legs in one and half in the other.

In one put 1/2 bottle (the SMALL bottle)

In #2, put in 1 bottle (same size as before)

YOUR taste buds will tell you if it's enough/not enough.

Brine time will change the flavor also. For dense turkey legs, I'd go 12 hours first time.

ok, 1st try for the cajun legs.

Used 2 of the little bottles (1cup) of the Crab Boil. Brined for 24 hours, smoked at 200 for little over 5 1/2 hours (done at 170)


They are yummie, but only the slightest bit of heat.

They sound real good and I admire you for such an honorable effort.

I don't understand why you are cooking lean poultry in such low heat, but that is your business.

Sometime, just for giggles, try them with the Smokette on full blast. They won't be in that drying low heat for much more than half as long.