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Turkey Leg Question
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FlaPoolman
Posts: 11,677
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??
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??
Comments
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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 -
I have an in with John Madden. The next one will have 6 legs. :laugh: :woohoo:
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OK they hit 180/190 and thats the perfect temp.
Life is good when the beer's cold and the turkey's cooked. -
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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Thanks JL. They were great and skin was crispy.
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What did you shake on'em. I see some rub on the platesetter.
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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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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. -
There were a few leftover pieces of hickory from the last cook but didn't add any extra.
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