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Turkey Leg Question

GlennM
GlennM Posts: 1,449
edited July 2016 in EggHead Forum
I love the way chicken legs bake on the rack that hangs them.  A local store here has giant turkey legs and I would like to try these for a similar result. I'm thinking  275-300 until done. Any ideas on how to hang them?  I think they should be delicious done this way, I am struggling for a way to suspend them in the large egg?




In the bush just East of Cambridge,Ontario 
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Comments

  • Mickey
    Mickey Posts: 19,768
    No need to suspend them. I cook just turkey legs (as well as just turkey wings) all the time. Those are by far my favorite part of the turkey. 
    Just lay them down. 400 direct and raised. I cook them on the Large, Mini-Max and Mini. 

    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). Just given a Mini to add to the herd. 

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  • Mickey
    Mickey Posts: 19,768
    edited July 2016

    They fill up a Mini quick. Don't forget turkey wings ( much more room on Large). 
    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). Just given a Mini to add to the herd. 

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  • Legume
    Legume Posts: 15,936
    If you're dying to use the rack, maybe you could put a couple of bricks under the ends to create more clearance.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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