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Turkey Leg Question

FlaPoolmanFlaPoolman Posts: 11,670
edited 8:11PM in EggHead Forum
What temp would you pull. Started these 4 at 5:30 with 250 dome temp (indirect). Done a few whole's and breasts but first shot at just legs.

4 Legs at 250 dome going on.

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101_2383.jpg

After 1 hour upped the temp to 300 (probably should have started there) here they are at the 3 hour mark. My target temp was 180 and they are at 160 here with crispy skin.

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What temp would you pull them??
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Comments

  • freggfregg Posts: 58
    FlaPoolman, this is so sad.Up here in the great white north our birds only have 2 legs and the rest of the body attached!!!!
    Just kidding, those look great.
    Fregg
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  • FlaPoolmanFlaPoolman Posts: 11,670
    I have an in with John Madden. The next one will have 6 legs. :laugh: :woohoo:
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  • FlaPoolmanFlaPoolman Posts: 11,670
    OK they hit 180/190 and thats the perfect temp.

    101_2388.jpg

    101_2389.jpg

    Life is good when the beer's cold and the turkey's cooked.
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Glad to know that Pat as I would have pulled'em at around 160. Do not like turkey EXCEPT legs. Will have to remember this. Look real moist! ;)
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  • FlaPoolmanFlaPoolman Posts: 11,670
    Thanks JL. They were great and skin was crispy.
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    What did you shake on'em. I see some rub on the platesetter.
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  • FlaPoolmanFlaPoolman Posts: 11,670
    DP's Swamp venom and a fresh ground pepper rub. let them dry in the fridge for a couple hours and think that helped with the really crisp skin.
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  • TomM24TomM24 Posts: 1,364
    Poolman:

    Did you use any smoking woods? I love those huge hickory smoked legs at the races. I'll be eating one next week in Charlotte.
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  • FlaPoolmanFlaPoolman Posts: 11,670
    There were a few leftover pieces of hickory from the last cook but didn't add any extra.
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