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turkey legs

BamabobBamabob Posts: 246
edited 7:38AM in EggHead Forum
MAN! After Sat. I didn't think I'd ever be HONGRY again,but I am.Been printin' out all them good "recippies" that everyones putting out,thanks.By the way,Marc&Cheryl have you posted your great barbecue turkey info yet? Hope I haven't missed it.Went to the fair a couple weeks back for the first time in many years,got hungry (again)and got a smoked turkey drumstick,they were frozen and heated up on grills,it had the best taste I've ever had on a turkey leg.Does anyone know anything about them? Be grateful for any ideas. Bob


  • Nature BoyNature Boy Posts: 8,508
    Go for it! I would try and work a nice rub, or paste, under the skin, and smoke with pecan wood. 300 indirect should do them up nicely. Cook them until the internal temp is 175-180 and you are in for some good eats. Let us know what you end up doing.[p]Have fun
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  • Bamabob,[p]The Egg makes wonderful smoked turkey legs. I normally brine (1/2 cup sugar, 1/2 cup salt, 1/2 gallon of water) the legs for around an hour or so. I do this a day before just for convenience. You could do it the day of with no problem. I rub them with olive oil and freshly ground pepper but any kind of spice that goes well with turkey would work. [p]Like Nature Boy I cook them indirectly at 275 - 300 degs. The lump alone will impart a smokey taste but pecan wood adds an extra good smokey flavor. [p]Be careful letting your neighbors and friends taste the finished product. For once they taste that savory meat they will demand that you include a couple extra legs for them the next time. I can't do any less than 8 legs now lest the neighbors start a riot =)[p]PP
  • Bamabob,[p]You might want to visit They have the best smoked poultry I have ever tasted. Their Turkey legs reheat beautifully and may be what you had.[p]I agree that you can do very nice smoked turkey on a ceramic cooker, but I have never been able to get the deep smoke taste you will find in Willie Birds products.[p]
  • BillyBilly Posts: 68
    Nature Boy,
    The turkey legs that I get at the state fair have a very dark and crispy crust on them. Does the indirect method give that kind of skin, or should I finish them direct? Thanks, Billy

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