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Smoked turkey legs

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gmac
gmac Posts: 1,814
in Poultry
I picked up a half dozen turkey legs and was going to smoke them tomorrow. Any advice or suggestions? Was thinking 250 raised indirect until they hit 165 or so. Coffee rub most likely. Thanks.
Mt Elgin Ontario - just a Large.
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  • Philly35
    Philly35 Posts: 858
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    This is how I like to do them. Taste just like they do at the fair!
    http://playingwithfireandsmoke.blogspot.com/1997/04/turkey-drumsticks.html?m=1
    NW IOWA
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  • DMW
    DMW Posts: 13,832
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    I did some without brine/cure and wasn't happy at all with the results. Have one in a wet cure right now. Hope I get "fair" results.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • gmac
    gmac Posts: 1,814
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    Hmmm...never thought about curing them.  I've only got Ready-cure but I'm sure I can figure out something.  I think I'll put them in a brine tonight and smoke tomorrow.  
    I've never had "fair" grade turkey legs.  It's more of an American thing I think but I'll give it a shot.
    Thanks

    Mt Elgin Ontario - just a Large.
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  • Philly35
    Philly35 Posts: 858
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    Curing them is the only way to go IMO. Leave the garlic out of that recipe though. And make sure VOCs are burnt off. Poultry will really pick that up.
    NW IOWA
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Well marinate in teriyaki, hot smoke indirect at 250 or lower with generous mesquite smoke.  That is how we do turkey thighs, and they are delicious. Thighs take about four hours to done.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • DMW
    DMW Posts: 13,832
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    Got mine out of the wet cure early this morning after about 16 hours. Rinsed and put it in the fridge to dry. Just put it on the small with pecan chips for smoke. Running at 250*-275* til 180* is the plan. Here's what I used for the brine/cure:
    2 L Water
    175g Kosher salt
    50g sugar
    125 maple syrup
    20g pink salt

    I'll let you know how it turns out.imageimage
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • DMW
    DMW Posts: 13,832
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    This was it, curing made all the difference. Has a ham like flavor.imageimage
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • grege345
    grege345 Posts: 3,515
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    That my friend is ridiculous !!!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Mickey
    Mickey Posts: 19,674
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    400 raised direct all the time. This is off the Mini but do them and wings on the Large. image
    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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  • Mickey
    Mickey Posts: 19,674
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    Turkey Wings are good also. image
    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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  • Zmokin
    Zmokin Posts: 1,938
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    That drumstick looks good, this weekend I'm going to try wet-curing turkey thighs and then smoke them on the egg to 165 internal.  I don't have pink salt, I have a small bottle of pure sodium nitrite, so I need just a very small amount, but I'll keep the brine pretty simple like yours.
    DMW said:
    This was it, curing made all the difference. Has a ham like flavor.imageimage

    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • gmac
    gmac Posts: 1,814
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    I'm had to throw the legs in the freezer. A friend got in a car accident and he's still in the hospital so I did a big pork shoulder to make pulled pork and took it over to his wife so that she didn't have to worry about feeding the kids etc. He will be fine but he has some rehab ahead of him.
    Mt Elgin Ontario - just a Large.
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  • Zmokin
    Zmokin Posts: 1,938
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    Thighs came out good.  forgot to take pictures until it was too late.
    but my first time with a nitrite brine worked well.  Pink to the core, very moist and tender.
    Skin didn't crisp up very good, even after a few minutes of direct heat, so I removed the skin and popped it into the toaster oven, that got it to crunch up nice and crispy.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Mickey
    Mickey Posts: 19,674
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    Just for the record I do not wet cure or soak. Take out or package, BBBR or Coffee rub and 400 Raised Direct.
    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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  • DMW
    DMW Posts: 13,832
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    @Mickey Have you ever removed the tendons before cooking? I think I'm going to try that next time.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mickey
    Mickey Posts: 19,674
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    DMW said:
    @Mickey Have you ever removed the tendons before cooking? I think I'm going to try that next time.

    No. Also give wings a shot.
    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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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited March 2014
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    Mickey said:
    DMW said:
    @Mickey Have you ever removed the tendons before cooking? I think I'm going to try that next time.

    No. Also give wings a shot.
    @Mickey... turkey wings are great. Where do you get them? I've not seen them sold separately up here. Although, there are several turkey farms nearby... maybe I'll give them a call.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Griffin
    Griffin Posts: 8,200
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    That leg looks ridiculously good!! Nice job. Bookmarked for sure.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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