Turkey Legs

Hey Smokingman!

How's about some details about the turkey legs. Such as; did u brine them, or use rub, and how? Then after the 2 hours how did you know they were finished? Did you use a thermometer, a fork thermometer or maybe a fork test?

How big where they? Ten of um didn't even make it to the table...either you have a big family, a lota friends, to many lurking dogs, or one heck of a big belly (like me), or all of the above!!!

Peter

Hi Peter,

I made a solution of water, salt, lemon juice, a little tabasco, and garlic juice. I was going to inject them, but my injector broke (I bought a nice metal one from Cabela's today so I shouldn't have that problem again, It looks like I can vaccinate a cow with this one!) I poured the solution into a large foodsaver canister and threw the legs in. I vacuum sealed it and refrigated it for 2 hours.

I use a digital meat fork to test for doneness. I was so excited because they looked so good I may have dropped a few on the way to the kitchen. I used a little of cookshack's spicy chicken rub on the outside.

I don't remember how pick they were, but they looked like something off a 12 lbs turkey. If I have to guess I would say 3/4-1 lb a piece. I bought them for $0.59 a lb. I think I am going to make more and vacuum seal them and throw them in the freezer.

Craig

P.S. nice web site Pete!