Apple Wood Turkey Legs

[eyeguy 54]

Not quite as dark as with the hickory. Tried the new brine on these. Taste test soon.

url=http://fishingminnesota.com/forum/file/userpics/2013/10/full-27930-37811-1013c.jpg]

[thirdeye]

Looking good!!! I brine mine for 2 or 3 days, what kind of brine time are you using? I also pin the skin with toothpicks to slow down shrinkage.

[eyeguy 54]

4 quarts Water,1 cup Kosher Salt ,1 cup Sugar,1 cup Brown Sugar

2 Tablespoons Montreal steak seasoning

1 whole Bay Leaf

1 T onion powder

1 tsp tobasco

1T taragon leaves

brought to boil then cooled. I brined overnight.

The ones at the fair taste and look almost like ham. What kind of a brine do I use to get them to be like that? These re pretty dang good but I like the last batch a little better with the soy, wine brine.

[thirdeye]

It's the addition of Tenderquick that gives the meat the ham-like color and texture. It also helps protect them if you have a longer smoking time. Here is some meat pulled from smoked drumsticks that had TQ in the brine.

Fresh turkey drumsticks

1 gallon water

2/3 to 3/4 cup of Morton's kosher salt

2 tablespoons Morton's TenderQuick

1/2 of an onion, sliced

several cloves of garlic, sliced

handfull of brown sugar

cracked pepper or pepper blend

peppercorns

Heat the water and and dissolve the salt, sugar and Tenderquick. Add onion, garlic and pepper. Allow to cool. You can hold back on some water and add ice to speed up cooling. Submerge and brine drumsticks in a non-reactive container for at least 12 hours and up to two or three days, refrigerated. The longer the time, the more pronounced the flavor and texture change from the curing agent. The longer cure will also result in a saltier finished product. Following brining, rinse and soak in cold water for 1 to 3 hours. Dry off and refrigerate for at least 4 hours, overnight is better.

Smoke at 225° to 250°. I do them until they are at least 175° to 180° internal. Plan on 3 to 3-1/2 hours in the smoker. Because of the brine with Tenderquick, the longer times using lower temperatures are quite safe. Check the internal temperature after 90 mminutes and adjust your pit temperature if needed.

[eyeguy 54]

thx, that is what I am looking for and will try next batch in a week or so. probably will use hickory.

[JP Z]

Thanks for the tip Thirdeye! I think smoked turkey legs need to hop into the short list of things I need to smoke soon.

And thanks for the picts eyeguy!

[eyeguy 54]

any special wood thirdeye?

[thirdeye]

any special wood thirdeye?

Not really, stick with what you like. Cured meats can handle more smoke than fresh meats. The fruit woods will give you a lighter flavor, and sometimes I'll mix apple or cherry with a piece of hickory.

One thing I forgot to mention, if you see smoked turkey legs in the store, omit the brining and just do a second smoke on them. 2 hours or so will be enough to wake up the flavor. Same goes with smoked hocks or shanks.

[eyeguy 54]

thx. I got a 30 pound box of frozen legs. doing a few at a time till I master it. smaller legs. probably hens.

[thirdeye]

thx. I got a 30 pound box of frozen legs. doing a few at a time till I master it. smaller legs. probably hens.

If I'm smoking the legs for soups and stews, or even if I want to have a low calorie product similar to pulled pork, I will use a finishing method. Once the legs are smoked and in the 160 degree range.... I will either pressure cook them or braise them. This tenders up the meat making it easier to pull off the legs, and keeps it moist.

[Alagnak]

Does anyone have any suggestions on where to get big bird legs (besides the g store eyeguy mentioned)?? I never seem to see them but they are a dandy snack for out in the boat and would like to add them to my smoker rotation.

[eyeguy 54]

what about pickling salt vs kosher salt?? pretty much the same? I have a bunch of pickling salt.

[thirdeye]

what about pickling salt vs kosher salt?? pretty much the same? I have a bunch of pickling salt.

Sure, canning salt is pure salt. You do have to make adjustments because the grain on canning salt is smaller.... meaning there is more salt in 1 cup of canning salt verses 1 cup of Morton's Kosher. Diamond Crystal Kosher has a different size grain, so it can get confusing.

What I do is stick to one brand of kosher salt, and to make measuring easy between sea salt or canning salt I will weigh my salt. 3/4 cup of Morton's kosher is 6.5 ounces, so 6.5 ounces of canning salt will work.

[eyeguy 54]

thx

[eyeguy 54]

6 in the brine with tender quick. will smoke them fiday.

[Capt. H (Ret.)]

Jeez!!! That looks good!!!