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Turkey legs

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. 
Fish, Hunt, Cook....anything else?

1LBGE, 1MMBGE, somewhere near Athens GA


  • CanuggheadCanugghead Posts: 9,623
    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.
  • ksmyrlksmyrl Posts: 932
    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?
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
  • lkapigianlkapigian Posts: 9,413
    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 
    Visalia, CaLGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 FatStack 600- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical SmokerInstagram @lkapigian
  • CanuggheadCanugghead Posts: 9,623
    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

  • JohnInCarolinaJohnInCarolina Posts: 26,277

    "I've made a note never to piss you two off." - Stike

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