Turkey Leg Quarters

Mayberry

I had the guys at Publix cut me some fresh turkey leg/thigh quarters, and I'm cooking a few tonight. They weigh about 2lbs each. What do you think: direct raised grid or indirect? I'm thinking indirect and lower temp for a few hours to crisp skin and keep them juicy, but open to suggestions.

Bham_egger

Never done them myself.  Wish I could be more helpful.  If I were first timing them, i would brine, then go indirect at 250 ish.  Staying tuned.  

Richard Fl

I used to cheat and place them in crock pots with Campbells mushroom soup and cook forever.  Now I do the thighs this way:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1236129&catid=1

Here is a project for some smoked turkey legs.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=753778&catid=1

Also here is a proven method for turkey thighs.


http://playingwithfireandsmoke.blogspot.com/1997/04/turkey-drumsticks.html

Mickey

Direct raised 375/400 about an hour. Rub with (I like coffee rub)???? Good skin, do this all the time.

Mayberry

Well, they're on at around 275 indirect. I might finish them off direct if the skin is too rubbery. I guess it's a night of eggsperimentation. I also found a frozen ribeye in my freezer that was still in the butcher wrapping. I figured try to cook it instead of throwing it away. If it turns out bad, we still have the turkey. It's on indirect with the turkey quarters, too. I'll cook to rare and then reverse sear. It might be horrible, but who knows.....it might be good. Anyone else ever slow smoked a frozen steak before?

Mayberry

Just an FYI....holy cow, the steak turned out delicious. 275 dome temp for just under an hour, indirect. I took off the platesetter, foiled the steak and let it sit while I opened the vents, dropped in the spider and cast iron grid and got the Egg up to 600. Reverse sear for 90 seconds per side,pulled and sliced across the grain as an appetizer. Oh my God....smoky deliciousness! I'm going to do this again!