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Skinless smoked turkey drumsticks.....

Clay Q
Clay Q Posts: 4,486
edited November -0001 in EggHead Forum
Went skinless with these just to see what they would be like. Made an apple cider/poultry brine and drumsticks went in the brine bucket for three days. Indirect all the way with a maple syrup/brown sugar mop the last hour on a three hour cook at 250 dome.
Results; Excellent flavor... sweet-n-smokey turkey/honey ham taste, texture a little dryer that with skin on but not an issue. Found a thin membrane covering meat that was something like the membrane on ribs but much thinner- like a sausage casing. Easy enough to remove but removing it at the dinner table was a choir I'd rather not have to deal with. :S

The apple cider/poultry brine worked out very well for turkey and I'll make it again. I got another idea for these delicious drumsticks and I can't wait to try it out!!! Can you tell I'm having fun? :woohoo: ;)
BGEskinlessturkeydrumsticks0003.jpg
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Comments

  • BENTE
    BENTE Posts: 8,337
    maybe i should start with brining some drum sticks.. i have never brined because i dont have the fridge room to put a whole turkey in... so drumsticks would be a good start. thanks ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Clay Q
    Clay Q Posts: 4,486
    Drumsticks have great rich turkey flavor without being greasy. We love them.
    I see drumsticks sold at the market in packs of two. Check to see if they are 'solution enhanced'. If they are, salt is already injected into the meat and the added salt from brining will make the drumsticks more salty for your taste. Try to find natural no solution turkey for your brining.

    I use a brine bucket- a 5 gal. water cooler and in the garage it's 37 degrees so everything is out of the frig. I have used 2 gal. freezer bags to brine chicken in the frig.
    Good luck and have fun!
    Clay
    BGEBrinebucket010.jpg
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  • Hardwood
    Hardwood Posts: 30
    Nice color on those legs Clay Q. They look kind of small for turkey legs? I hope they charged you by the pound and not by the piece. :P

    Hardwood
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  • bitslammer
    bitslammer Posts: 818
    My brine setup is a 3.5 gallon stock pot. The meat and brine go into that and that goes into a cooler with a few blue ice packs. Those will easily keep it
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  • Clay Q
    Clay Q Posts: 4,486
    Oh, their big enough. Bought a 30# box at .99 a pound, not a bad price. :) All natural, no solution.

    Will be cooking more soon with a new method and I'll post the results.
    Went to a cooking demo today at my local egg dealer, Pits-N-Spits, and they cooked turkey on three different cookers. Guess which was the best hands down.....the one cooked on the egg. :cheer: The others were cooked in a Weber and a deep fryer.
    Proof is in the pudding, I say.
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