Big turkey leg's

RobbieQ

Did anyone ever do any turkey leg's on the egg? Does anyone have any recpies??

Marvin

Robbie-Q,
We usually spray the leg with canola oil, add Ken Stone's Easy Life rub and roast at 350 until done (about 1 - 1 1/2 hours). They are easy and taste great.

Smokin Joe

Robbie-Q,
Yup! They are great - just like you get in Dinsey World... only better }>[p]Make a brine --> Boil one gallon of water and one cup of sale and one 1 1/2 oz of pickling spices (a small McCormick's jar). Once cooled to room temp add 1/2 cup of honey and wisk together.[p]Soak turkey legs (skin pulled back, but left on) in the brine for at least 12 hours - I usually do more (like 24 hours). Remove, rinse (about 30 seconds) and pat dry. Take off any of the pickling spice that might be stuck to the legs.[p]Set up indirect with apple wood chunks or chips (don't soak them) at 200* and cook legs until you get an internal temp of 180* in the largest leg. I usually pull the skin back up over the leg for the first hour (keeps moisture in and any smoke residue off the leg) and pull skin back down after that. If you are concerned about moisture (you shouldn't be) you can periodically spritz the legs with apple juice. [p]These always turn out great - have a "smoked hammy" flavor about them.[p]Joe

Smokin Joe

Smokin Joe,
Sorry that's one gallon of water and one cup of kosher salt. My finger malfunctioned. oops... Joe