Morton Tender Quick & Turkey Legs

Well,I'm no TQ expert,but I can't figure anyway that could make them more tender,unless you grind them like processed turkey bologna.

Yep the TQ can make them taste like ham and be pink.

Seems like lots of folks just buy them cooked and frozen,if they vend a lot of them.

Coat them with rub and cook them slow,until they thaw and get hot.

I'm with Smokin,since they don't have any fat to render,or collagen to break down,slow and low doesn't really seem to be called for.

TQ won't make them more tender. Will make them pink as you say, but not more tender.

Tender is a function of a couple of things, meat selection and finish temp.

You ARE cooking them to a specific temp aren't you?

It really depends on what you're trying to accomplish. You've asked a bunch of question but haven't told us.

Is this for you and a small group?
You trying to do this in quanity and sell them?
Are you vending at a fair or something?

The answers would help us provide some ideas.

Me, I'd brine them, smoke for one hour, then finish in my smoker at 325 until they hit 170 internal

I am vending as a fundraiser for my Chaplain (US Army). So in fairly large qty.

In the past I have always done Hen Legs. They come out tender and juicy. I might just be expecting to the Tom legs I am trying to master.

My Cookshack's top temp is 250. I could easily finish them in my stove.

I am seriously considering switching back to the hen's. But the WOW factor of the Tom Legs is a draw for Soldiers.

My friends say I worry to much, that the guys will eat anything.

Thanks for all the help.

You could do them in the smoker and finish on a charcoal grill real easy/on site..how's that for WOW

That would be WOW for sure, but I would need a bigger grill

for now - I'll do the hour in the smoker and finish at 325 in my oven. Cool - Freeze - Heat - Eat

Got 3 Tom Legs in the brine now - let you know how it goes.


On another subject - thoughts between Tom & Hen Legs?

I think you would be better off doing the entire cook in the Smokette, if only 250*. The indoor range oven is very dry heat and the turkey legs haven't much fat to make up for it. How are you checking the finishing temp ?

Probe thermometer, inserted before starting.

Don't even have to open the door to check the temp

Sho'nuff must be big gobbler legs if you found a hunk of meat on them big enough for the probe !!!

Good luck.

they are HUGE! around 1 1/2 lbs ish each.

Can you imagine the bird they came off off?

There aren't any pterydactols like that running round this neck of the woods !!!