Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: TMB on October 14, 2016, 07:46:17 PM
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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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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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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!
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Or how about both? Can't hurt
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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!
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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.