Let's Talk BBQ

Recipes => Recipes => Poultry => Topic started by: TMB on October 14, 2016, 07:46:17 PM

Title: Turkey leg help.
Post by: TMB on October 14, 2016, 07:46:17 PM

Going to do a few yardbirds this weekend and two turkey legs.  Going to use my Rec Tec , so
should I brine or inject with butter like my two stick turkey recipe?

Title: Turkey leg help.
Post by: Pappymn on October 14, 2016, 08:00:55 PM

I think either would be great. Your post could not have been more perfectly timed. My son is a fussy eater, but he likes turkey legs. But he hates the tendons. Anybody ever do turkey lollipops? Removed tendons?

Not try to hijack your thread..... But it was timely

Title: Re: Turkey leg help.
Post by: hikerman on October 14, 2016, 08:05:57 PM

I agree with Pappy there Tommy. Either would be very good. Hmmmm flip a George Washington and go with whatever comes up! You know....heads I win, tails you lose!

Title: Turkey leg help.
Post by: Pappymn on October 14, 2016, 08:10:32 PM

Or how about both? Can't hurt

Title: Re: Turkey leg help.
Post by: hikerman on October 14, 2016, 10:08:51 PM

Pappy haven't done turkey lollipops but that does sound like something good to chomp on! I think that would be some work as there's a lot of connective tissue in a turkey leg. I like the concept tho!

Title: Re: Turkey leg help.
Post by: TentHunteR on October 14, 2016, 10:23:08 PM

Tommy,

If you like those Carnival-Style Smoked Turkey legs, here's the secret of how they do them:  They're brine cured overnight, like a ham.

Here's a link to some that we did: County Fair Style Smoked turkey legs - Let's Talk BBQ (http://www.letstalkbbq.com/index.php?topic=1479.msg13723#msg13723)


Recipe:
3 Quarts Cold filtered (or distilled) Water .
6 1/2 TBS Pickling Salt
2 tsp. Curing Salt #1 (also know as Prague Powder #1 - contains 6.25% Sodium Nitrite)
2/3 Cup Brown Sugar

Inject each turkey leg with 3 liq. oz of the brine.  Immerse turkey legs in the rest of the brine and soak overnight in the fridge.

The next day, remove from brine and pat dry.  Smoke at a low temp (165° - 185°) for about 45 minutes, then raise temp to 350° - 400° and cook until an internal temperature of 165° is reached.