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Smoked Turkey Legs - Suggestions?
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kbutler84
Posts: 140
I've got 8 monster turkey legs that I plan on smoking tomorrow for the LSU vs TCU game. My plan is to make a brine in the morning consisting of water, sugar, salt, onion and garlic powder, and maybe some pepper. Plan on brining for about 4-6 hours. Then I'll put a rub on the legs and get them on the egg at about 250 indirect (probably have to use adjustable rig) for about 4 hours until internal is 165. Let me know if I have any holes in my plan or if you have any better suggestions.
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I haven't a clue but I am waiting to see how it turns outSouthern Indiana
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Sounds like a good plan to me! I have only done them once and I didn't brine them. My mental note was "next time try brining them". Turkey legs have a lot of sinewy cartilage in them and I think the brine will help soften some of that.Only other thing is I have heard go to 180. They will be safe at 165, but just for texture you may want to go a little higher. Good luck!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Do them all the time at 400 direct and raised. Cook to 175/180 and enjoy. I never brine (only breasts if just doinf beasts and not spatchcocked turkey). Very light oil and I like Butt Rub or Coffee Rub. Also good at sauce the last 10 min for a change.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Thanks, this is what I was looking for!Richard Fl said: -
We smoked 4 turkey drumsticks this morning. Brined, rubbed with molasses bourbon rub, 250-ish indirect. They were done in 2 hours (175). This was annoying because I had planned for a minimum 3 hour cook and hadn't started any of the sides. My advice, watch the meat temp then enjoy. It was a really delicious meal.
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Kind of need a quick answer for this. Should I wrap in foil with a little apple juice for the final hour?
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Very tasty!
Edit: Not sure why pictures are upsideways.
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