Turkey Legs

[burnt food dude]

:D Got 8 turkey legs in the smoker. 2 were marinated in a jerk marinade, 2 in zesty Italina dressing, 2 were injected and poultry seasoning rubbed on the outside and 2 were just salted & peppered. Got the WMD set for 250 degrees. I'm going to check them at the 2 hour mark and baste with butter, garlic and lemon juice if they appear dry (yeah right :shock: ). I almost forgot, I'm using a mixture apple, maple and cherry. :wink:

Just trying out something to see which tastes better. Have to post pictures when they are done.

[Mic]

Sounds good, Burnt! Be sure to post some pics!

Mic

[TexasBorn]

Hey!!! Whut happened? Inquiring minds want to kkkkknow.

TB

[Zeeman]

Dem turkey legs done yet :?:
z

[TAR RIVER RAT]

:roll: Why do you think he calls himself "Burnt Food Dude" :?: :lol:
Tarleg

[Zeeman]

Good point Tar :lol: :lol:
z

[burnt food dude]

I could have sworn I posted the link. I'll find it and repost.

[burnt food dude]

The links....

The first 2 are of the legs on the smoker. 4 on top and 4 on the bottom.

The last one is all 4 in a foil pan.

http://i22.photobucket.com/albums/b332/BurntFoodDude/tlegs3.jpg

http://i22.photobucket.com/albums/b332/BurntFoodDude/tlegs2.jpg

http://i22.photobucket.com/albums/b332/BurntFoodDude/tlegs1.jpg


My wife and I couldn't tell the difference between the taste of 6 legs. One set of legs I put poultry seasoning on. We could tell them from the rest.

I've decide to toss in some pics of a turkey I did earlier this year.

http://tinypic.com/6sfme1.jpg

http://tinypic.com/6sfn2f.jpg

http://tinypic.com/6sfnf5.jpg

http://tinypic.com/6sfnms.jpg

http://tinypic.com/6sg7za.jpg

Enjoy the pics. Once again I'm sorry they weren't put here sooner.

(UH, is that lump charcoal in your pocket? or are you just happy to see these pics? :oops: :twisted: )

[Zeeman]

Brunt,
They don't look brunt, they look great :lol:
z

[burnt food dude]

Brunt,
They don't look brunt, they look great :lol:
z

I edited and added some more pics to the origional post :D

[bigwheel]

Well glad you could churn out an edible version of them leggs. I tried it a time or two and never could quite find out how they make em like at the State Fair of Texas. Never could get mine to taste that good..so I just give up. Could you give some encuragement to us do it yourselfers? Whut is a WDM? Thanks.

bigwheel

[Woodman]

I nsaw somewhere that the ones that taste real good are done for like 20-30 hours @ low temps.

[burnt food dude]

Well glad you could churn out an edible version of them leggs. I tried it a time or two and never could quite find out how they make em like at the State Fair of Texas. Never could get mine to taste that good..so I just give up. Could you give some encuragement to us do it yourselfers? Whut is a WDM? Thanks.

bigwheel

In one of my other posts I said I used a WSM (Weber Smokey Mountain) smoker. Jokingly someone mentiond that they were not allowed so I changed the name to WMD (Weapon for Mass Digestion).

I injected the legs and used different rubs. I'll look in my note and send the injection fluid to you.

[TAR RIVER RAT]

They all look great and the color is really good, but why do you have the grill sitting on top of the trash can??
Tarturk

[txbbqcarrie]

Those look mighty good! :D

[TexasBorn]

Other than the poultry seasoning treated legs tasting different from the others, what was your conclusion about the best way to cook these things?

TB[/code]

[Bob-BQN]

Great lookin' poultry Dude! :D

Your "other" smoker looks like the old Mr. Meat Smoker that I used to have.

[burnt food dude]

Here is what I injected the legs with. The basic recipe came from Raichlein's book on rubs & sauces. The portions have been change to protect the innocent! I also used the left over to to baste when I checked the leg temps.

1.5 sticks of butter
5 cloves of garlic, minced
.75 t ground black pepper
1 t sweet paprika
splash of jemon juice

Melt the butter in a small pan or pot. When the butter is almost metled add the garlic and heat until galic is light brown. Remove from heat, add balck pepper and paprika. Just before injecting I add a small spash of lemon juice to the liquid. Mixed and injected the legs with the solution. I didn't filter out the garlic. Just was careful filling the injectior not to get chunks in the needle. Hope this helps

[Smoke Daddy]

Hey Wood...

That must be how they get those ones at the county and state fairs, Six Flags, King's Island and Cedar Point to look so good....

[burnt food dude]

I got the idea of injecting from a food network program. They visited an Epcot center eatery that sells T-legs. They explained that what makes their t-legs taste great is that they inject them before smoking. They didn't go into what recipe they used but I figured I'd experiment a bit.

They were ok but nothing to rave about. More experimenting needed.

[bigwheel]

Ok thanks. Now I got the pitcher so to speak.

bigwheel

[Paymaster]

I did some on my smoker last weekend and they were a big hit. Kept baste'n them with apple juice. I left them in the smoke for 1 hour then moved the to the Gas Grill on indirect heat for another 2 hours and just kept them moistened with apple juice. Never had done this before but I will again. They was goooood.

[Zeeman]

I did some on my smoker last weekend and they were a big hit. Kept baste'n them with apple juice. I left them in the smoke for 1 hour then moved the to the Gas Grill on indirect heat for another 2 hours and just kept them moistened with apple juice. Never had done this before but I will again. They was goooood.

Master, What temp for 3 hours and what you seasoned dem with :?:
Orange Palmer :D :D .
z

[KazQ]

Never have cooked an edible turkey leg,once fluked off some turkey wings that where kinda ok.

[Zeeman]

They must be good. At the Strawberry Festivel a local high school sells them every year, makes a killing with them.
They get them already smoked by the case. Fires up a big pit and puts them on long enogh to warm up (throws some wood on fire to fake out the crowd) and dips in bbq sauce and hands it to ya......$5.00, all day long, 3 days, as fast as they can do it!
z

[Paymaster]

300 deg. on the smoker, 350 deg. on the grill and put nothin on them but apple juice. This was just and experiment but turned out good. Did six legs. Interior temp was 180 on the legs before I took them out of the grill.

[Big Neal]

How long will it take to do those turkey legs in the smoker?

[Buster]

Yeah, I never get tired of them turkey legs and thighs. Doubt it be very healthy but I often make a meal of just the legs, onions and fresh jalepenos. Nice slices of garden maters, too, if the time of year is right. Useta brine 'em but now I just go with my all-purpose rub and am good to go.

[Bob-BQN]

This thread (and others) inspired me to cook some turkey legs! Brined them over night, sprinkle lightly with rub, and smoked at 350* for 1 hour.

http://img312.imageshack.us/img312/6637/legs4uq.jpg

[txbbqcarrie]

Oh my..do those look good!

[Woodman]

This thread (and others) inspired me to cook some turkey legs! Brined them over night, sprinkle lightly with rub, and smoked at 350* for 1 hour.

http://img312.imageshack.us/img312/6637/legs4uq.jpg

OVERNIGHT? How much salt in your brine? Woody

[Buster]

This thread (and others) inspired me to cook some turkey legs! Brined them over night, sprinkle lightly with rub, and smoked at 350* for 1 hour.

http://img312.imageshack.us/img312/6637/legs4uq.jpg

OVERNIGHT? How much salt in your brine? Woody

I ain't Bob-BQN but I'd brine for 24 hours. Had to use 1/2 cup salt per gallon(with 1/2 cup brown sugar). Most brines call for 1 cup salt per gallon but for 24 hours it was wayyyy too salty.

[M38A1]

WOW do those look good. Always thought they were nasty, but this has changed my mind...

~m38a1

[TexLaw]

MMMMMM! I've always been a leg man!


TL

[Zeeman]

MMMMMM! I've always been a leg man!


TL

Do some breasts......DO SOME BREASTS :!: :!: 8)
z

[Bob-BQN]

For you Z, a Cajun turkey breast. :wink:

http://www.romineinc.com/BBQ/foul/grafix/0015.jpg

[Zeeman]

Thanks Bob, nice breast, love the clevage :lol: :lol:
z

[Woodman]

Glad this got opened back up. I've got to do 80 of these this weekend! I'm told they are two lbs ea with 15 to a case!

[Uncle Al]

Woody,

Don't want to crowd the cooker so remember... there are two breasts per rack. :lol: :lol: :lol:

Al

[Zeeman]

:wink: :lol: :lol:
z

[Smoke Daddy]

They look great!! Were they nice and pink, like at the state or county fair?
I can't go without having one....or two.! :wink: 8)