Thanks for info TaktEZ,my next question is I,m doing turkey legs for a friend at work and good ideas.
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Like TaktEZ says,there are multiple possibilities that layer on top of each other.
As little as one hrs,as many as 8 hrs,and depending on what you wish to do with the finished product.
A good bet might be to go to page top,click FIND,input turkey legs,all forums and that should help you with your specifics.
If there is a question beyond that ,we might help guess.
Smokin's Brining 101 might be of particular interest.
Good Q 2 Ya,Tom.
As little as one hrs,as many as 8 hrs,and depending on what you wish to do with the finished product.
A good bet might be to go to page top,click FIND,input turkey legs,all forums and that should help you with your specifics.
If there is a question beyond that ,we might help guess.
Smokin's Brining 101 might be of particular interest.
Good Q 2 Ya,Tom.
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
quote: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
Yes you have to take skin off,but the outcome is worth it,taken the tendons out take time ,sharp knife and towel to grip those nasty tendons
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.
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.