Author Topic: Turkey leg help.  (Read 560 times)

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Offline TMB

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Turkey leg help.
« Reply #-1 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?
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Offline Pappymn

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Turkey leg help.
« 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
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Offline hikerman

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Re: Turkey leg help.
« Reply #1 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!

Offline Pappymn

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Turkey leg help.
« Reply #2 on: October 14, 2016, 08:10:32 PM »
Or how about both? Can't hurt
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Offline hikerman

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Re: Turkey leg help.
« Reply #3 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!

Offline TentHunteR

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Re: Turkey leg help.
« Reply #4 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


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.


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