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Turkey legs

tenpenny_05
tenpenny_05 Posts: 286
in EggHead Forum
Grocery store had turkey legs, two for 4 dollars. I had never cooked them myself, but always have a hard time passing them up at a fair.
No brine, just overnight in EVOO and swamp boys rub. Lifted grate high in the dome at 400 for an hour.
Holy crap, one of the best 4 dollar things I've ever taken off a grill.
Kansas City, Kansas
Second hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
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Comments

  • Gulfcoastguy
    Gulfcoastguy Posts: 6,890
    Try them with a brine next. I have a recipe for Moroccan glazed turkey legs that are: brined with a simple sugar and salt brine, rubbed with morrocan type spices, and towards the end glazed with a honey/garlic glaze. It came from the book "Grill This, Not That". I recommend the book btw.
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,902
    Heck yeah that looks awesome. Best part of the turkey if you ask me.
    Snellville, GA


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  • Mickey
    Mickey Posts: 19,700
    Looks good. Now time for turkey wings. 
    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). 

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  • Hub
    Hub Posts: 927
    Great looking cook and it has me really wanting to try this soon.  I did a search here for some recipes, and found some negative comments about turkey legs being full of tendons.  Now I'm not sure what to do.  What say the brethren here?
    Beautiful and lovely Villa Rica, Georgia
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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    Hub said:
    Great looking cook and it has me really wanting to try this soon.  I did a search here for some recipes, and found some negative comments about turkey legs being full of tendons.  Now I'm not sure what to do.  What say the brethren here?
    Yea there are tendons in there you have to eat around but so worth it for a proper turkey leg.....
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • Mickey
    Mickey Posts: 19,700
    Hub said:
    Great looking cook and it has me really wanting to try this soon.  I did a search here for some recipes, and found some negative comments about turkey legs being full of tendons.  Now I'm not sure what to do.  What say the brethren here?
    I cook a lot of turkey legs as well as turkey wings. They are great. 
    I cook at 400 and direct & raised. 

    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). 

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  • tenpenny_05
    tenpenny_05 Posts: 286
    The tendons really don't bother me. The meat comes off in really big hunks and the tendons almost act as skewers. 
    Honestly I think they are easier to eat than chicken drummies.
    Here's a pic of what was inedible from the first leg...
    Kansas City, Kansas
    Second hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
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