Dry/Tough Turkey Legs

Dry and tough seems overcooked. It wouldn't be from the brining.

Have you checked your therm?

I'm assuming they were raw legs. Most of the ones I see around are pre-cooked.

Yes, there were raw.

Thanks for the reply.

The probe from the Amerique was in one leg, and a second leg had a separate probe. Both matched to a degree or two at times.

I've seen posts indicating the final temp should be 175; others recommend 165 or anywhere in between.

Any thoughts on how the difference between the two temperatures?

In my opinion, 165 is too low for dark meat poultry...breast meat is OK. Shoot for 175-180 next time.

One of the best purchases I've made was a Thermapen instant thermometer. It will give you a precise read to the 1/10th of a degree in 3-4 seconds. Not cheap but they do go on sale from time to time. Mine's lasted 5 years with no problems.

I've yet to own a standard digital probe that's made it past the 2 year mark.

quote:

Originally posted by Ziggy:
I've seen posts indicating the final temp should be 175; others recommend 165 or anywhere in between.

Any thoughts on how the difference between the two temperatures?

They shouldn't have been dry/overcooked at 175 so something must be off. With two probes, sound like it wasn't temp. Brining wasn't the culprit, if anything that allows for you to hit a higher finishing temp and still have a good product.

Check your independent therm in boiling water and see what you get.

The difference between 165 and 175 is that I see 165 for poultry when it's talking about the whole bird. For individual pieces, I'm at 150-155 for white and 170-180 for dark.