Turkey Leg Question

FlaPoolman · October 2008

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.

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.

What temp would you pull them??

fregg · October 2008

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

FlaPoolman · October 2008

I have an in with John Madden. The next one will have 6 legs. :laugh: :woohoo:

FlaPoolman · October 2008

OK they hit 180/190 and thats the perfect temp.

Life is good when the beer's cold and the turkey's cooked.

JLOCKHART29 · October 2008

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!

FlaPoolman · October 2008

Thanks JL. They were great and skin was crispy.

JLOCKHART29 · October 2008

What did you shake on'em. I see some rub on the platesetter.

FlaPoolman · October 2008

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.

TomM24 · October 2008

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.

FlaPoolman · October 2008

There were a few leftover pieces of hickory from the last cook but didn't add any extra.

Turkey Leg Question

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