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They were good. I didn't get any replies until they were almost done, so I winged it. Turned out about like your recommendation. 350-400 indirect for about 45 minutes, with a handfule of apple and cherry chips thrown in. Removed the plattesetter and finished raised direct at 400 for a few minutes on each side to crisp up the skin. They were good. But, I think cooking turkey low and slow might break down some of the tendons and connective tissues and make them more enjoyable to eat. But,the meat was delicious...the texture was almost like ham. It was very good, and a nice change of pace. Thanks!
Now for the good turkey the non-turkey people seem to enjoy. Spatchcocked Turkey. Cooked direct, raised at 400. I like 12/13 lb birds and will toss on an extra package of legs to cook at the same time. I use coffee rub and cherry/pecan chips (very litte chips). THis is a good easy cook.
Salado, Texas
Egg Family: 2 Large and a very well used Mini....
I cook turkey legs low and slow. Usually around 275 for 3-4 hours. Last time I wrapped hem in foil for the last hour. They were very tender, lots of flavor.
I cook turkey legs low and slow. Usually around 275 for 3-4 hours. Last time I wrapped hem in foil for the last hour. They were very tender, lots of flavor.
I'm guessing you were doing them indirect with a platesetter in place or was it just raised direct? Were they skinless? If not, how did the skin turn out?
Some friends of SWMBO and I have a weekly dinner party when Game of Thrones is on. The new season starts at the end of March. For the first party, they have already requested turkey legs. Looks like I will be trying this soon.
Ask and you shall receive. I mentioned to my local Publix meat manager that it sucks you can't find turkey leg quarters like you can with chicken. He replied that a case of fresh turkeys is 4 birds and asked it I'd buy all 8 quarters. He said he could piece out the breasts and sell them separately as fresh turkey breast. They'll be in next week. Score!!!!
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MIM Judge
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0 • Off Topic Disagree Agree LikeI'm guessing you were doing them indirect with a platesetter in place or was it just raised direct? Were they skinless? If not, how did the skin turn out?
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