Turkey legs

ksmyrl

Adding some smoked turkey legs to our normal fried breasts on T giving. Any advice? Rub, brine, temp, approx time? I did a search and found a few posts from way back. Just wondering if anyone is a leg expert. 

Canugghead

Not an expert but as far as prep goes...

From an old post:


My reply:


It makes the drums super tender if you have the time and inclination.

ksmyrl

Interesting, okay. So pull that crap out before the cook. I like the presentation. These legs I have are HUGE...wonder if that will make this work easier or harder?

lkapigian

Legs in general are full of tendons, low and slow they will break down much like gambrel cord .....rock it low an slow , pull at a higher temp, salt and pepper for the win, you can inject or not, but the legs are quite rich to begin with , wrap towards the end, I cook legs and thighs to the 180 + range, they will not dry out 

Canugghead

Turkey tendons are easier to find but harder to pull, I pull and scrap with a boning knife at the same time.

I've since upgraded to larger pliers

Finished drums from above

JohnInCarolina