I started out by smoking a brisket and then started on turkey drumsticks.I took all skin off and pulled all tendons off and set temp at 230, then when legs reached 165 I foiled them at 195 I pulled and let then rest.better than I expected ,legs were very tender and moist nice with out those tendons
Originally posted by truckyinthesticks: I started out by smoking a brisket and then started on turkey drumsticks.I took all skin off and pulled all tendons off....very tender and moist nice with out those tendons
Good idea. The tendons are the one thing I don't like about turkey legs. Do they come off easy? Do you have to skin them to remove the tendons? Thx
I do turkey legs. Use the search to find a longer, more exact post.
Brine them first. See brining 101. I use a pretty simple brine, salt, sugar, black pepper, garlic, thyme, parsley. Be sure to rinse after they come out of the brine or they may taste too salty.
To get the tendons out; before you cook them, slice around the "ankle" with a sharp knife, through the skin and tendons. As they cook, the skin will pull back, exposing the tendons. After you pull the legs out of the smoker, you can easily remove the tendons with a needle nose pliers.
I try to do as many as I can at once. That is usually 15 to 20, depending on their size. put 5 or 6 on a rack. Stick a thermometer in the thick part of one in the middle rack. When they get to 140 F or so, open the smoker and swap the top and bottom racks. Cook to 175 F.
I run the Smokette at 250 F in hopes of crisping the skin a bit. Sometimes that works and sometimes it doesn't. If the skin is rubbery, just remove it. Or you can crisp them on a grill.
These will taste better, that is smokier, after a day in the freezer and then reheated. Freeze what you don't use right away.
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