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"Nimmy" About those turkey legs..!!

Char-WoodyChar-Woody Posts: 2,642
edited 2:53PM in EggHead Forum
You asked and I did a pair (beat NB I betcha) of em. they were simple to do and had a red texture all the way thru the dark meat. Would I do it again..dang right I will. Thanks for the push. The meat pulled loose from those stringy leg splints in the muscles. Just use a common brine of your choice and add 3/4 to 1 cup of Mortons Tenderquick. Let em sit for 24 to 48 hours in the brine. Then rinse em real good dry, season (I used Lawrey: Lemon Pepper) and spray with olive oil and cook low and slow (did mine for 5.5 hours with loinbacks) They were delish...Next time I might go for the same thing only at 350F degrees and baste with a good BBQ sauce all the way thru the cook..every twenty minutes for a hour to hour and a half.
(JJ don't look)
I did foil wrap those legs the last hour in sauce, but I would rather have em carmelized exterior..too soupy sauced in foil.
Cheers to ya..till next time..
Char-Woody.

Comments

  • JJJJ Posts: 951
    Char-Woody,
    I did not look. hehe

  • Char-WoodyChar-Woody Posts: 2,642
    JJ, Good, I hate to lose a good friend...heeeyaaa.. ! I had the last drumstick tonight..it was good. Along with some home made french fries via my Bron mandoline.

  • Nature BoyNature Boy Posts: 8,523
    Char-Woody,
    Yeah. Beat me to it! I think I will do a batch this week for lunch. Kids go back to school tomorrow after a week long spring break....can you believe it rained all week, then when it finally cleared up yesterday, on of my daughters, Kara, got sick. Such is life![p]Thanks for the report on the drumsticks. Did you cook them to 180 internal? Sounds good all the way down to the oil.....or was that foil? ; >)[p]Enjoy this fine sunday. I think I am gonna go pull some ribs out o da freezer.
    NB

    DizzyPigBBQ.com
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  • Char-WoodyChar-Woody Posts: 2,642
    Nature Boy, anything that has to do with food is "Choice Woids" Ribs be tops. I almost think that if one had a BGE just for doing ribs its worth it.
    I have leftovers to finish this noon. Sometimes that warmed up smoke smell is scrumptious.
    Have a great Sunday as well, hope the twins go on a "egg" hunt. :-)
    C~W[p]

  • Nature BoyNature Boy Posts: 8,523
    Char-Woody,
    Man. glad you didn't catch that one. I said the kids go back to school tomorrow. I meant monday!! Spring break has my schedule scrambled. Anywho I agree witcha on the ribs. Still up there along with my most favorite cooks. And most incredible smells.[p]The twins will be talking a break from the egg hunt tomorrow! We have had the nieces and nephews (many many) over here the last 3 years for an egg hunt. A nice break this year. Working in the yard, and smelling the enticing smell of ribs smoking. [p]Cheerio!

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Char-Woody,[p]Thanks to all who gave suggestions on these legs. Made me hungry just reading them. I'll do a batch this week - the neighbors all congregate around my house when I smoke, so shouldn't be a problem with testers![p]Nimmy

  • Char-WoodyChar-Woody Posts: 2,642
    Nimmy, let us know how ya do, and improve on it. I just started a brine very similar for another experiment in pork.
    Cheers to ya and don't be bashfull.
    C~W[p]

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