Monster Turkey Legs

[eyeguy 54]

Well after 3 days in the brine they just went into the smoker. Pics and a taste test later today. These babys are huge !

[NEUT6899]

eyeguy 54,

Looking forward to seeing the pics. I have a couple whole turkeys in the freezer and am wanting to throw one in the smoker...Have you ever done a whole bird? What type of brine do you use?

[eyeguy 54]

the brine I use is for the legs but might work on a full bird. thirdeye will need to chime in, it's his recipe. when I do a store bought bird I don't use a brine since they are packed in a solution already. But that's not saying you can't. I did a brine on one a couple years ago and it did not seam any different than the one I did not brine. I like to inject some butter with a little lemon pepper. Then rub down with some olive oil and smoke away. Rub also if you like. 13 pounder or so is just right for my masterbuilt. Did one of the breasts from target a couple weeks ago. Really good !

[NEUT6899]

I have used the Slaughterhouse brine for farm raised chickens that I have smoked and they turned out great. I tried it on store bought birds and haven't noticed the flavor of the brine in the bird. I will try just injecting them with something and go from there. I also have an MES, what temp did you do the whole bird at??

[eyeguy 54]

225 to 235 works nice. I take it to internal of 165 to 170. Then check the thighs also for a good temp. Then let it rest 20 to 30 minutes. Glad I started doing the rest part. Really helps it stay moist. Good luck and post some pics !

[eyeguy 54]

Resting for a while and then I will debone one. I could easily put 4 of the hen legs on a rack. Just enough room for 2 of these pigs.

[eyeguy 54]

One leg, minus a few bites...

[Roop-Dogg]

so, where do you get those big legs? our local grocery (cashwise) or Wal-Mart has legs but they are usually pretty small!!

[eyeguy 54]

I went to the cashwise here and talked to the meat department manager. 30 pound boxes. the tom legs were 168 per pound. 17 in the box. when I got hen legs they were 148 last year. I think there was 40 in the box. If I do it again I will find somebody to split a box with.

[eyeguy 54]

After 3 days in the brine they are a little on the salty side. I'll go 2 next time. Also plan on doing a couple with no brine and see how the turn out.

[NEUT6899]

WOW, does that look tasty..

[kingr]

That looks too much like ham, you better not eat it.

[eyeguy 54]

too late.... one is almost gone

[JP Z]

Eyeguy,

Do you always brine your turkey legs? My wife picked some up for me to smoke so I'm trying to get my game plan.

[eyeguy 54]

I have done it both ways.brining with a bit of tender quick works to get the red color. next batch I plan to inject some melted butter and no brine and see how they are.

[JP Z]

Great thanks, yeah I don't need the red color............and the family will scarf them up as soon as they are off the smoker so we don't need to be able to save them really.

[LABS4ME]

I always thought that brining was also important with poultry to help get it through the temp zone in which bacteria can flourish. I know getting it to proper temp in the end should destroy all the nasties, but the brine can help cover the ability for bvacteria to grow while in a 'warm' smoker. and a good brine really tastes good on turkey too!

Good Luck!

Ken

[JP Z]

Thanks Ken, I will look into Brining. Generally when I smoke Chicken drummies for instance it only takes a couple hours. I thought the time frame was around 4 hours in the danger zone? Or maybe that is only for pork and beef.

[delcecchi]

Things like bacon and ham had nitrites added to reduce the risk of botulism. I don't know if botulism is still an issue when making ham or bacon or not. Might be worth reading up on.

[leechlake]

Made my first batch last night. I brined them for two days in a salt, sugar, splash of hot sauce and then I rinsed a bit and let them sit in fridge for 6 hours. Cub had them in packs, two smaller ones and one huge one. I assume that's two hen legs and one Tom leg.

I let them rest and then pulled the meat off. I had already eaten dinner thank God because I probably ate one while pulling and I decided to make turkey salad sandwiches with the other two. As I made it I wondered if I was committing the same sin as putting ketchup on a big thick ribeye by doing that?

Smoked Turkey legs are now on my long list of go to smoked items. I'd imagine my kids will like having them for dinner in the near future looking like King Arthur.

[eyeguy 54]

Nice ! Thawing one out to debone later. Ketchup on a ribeye??? Somebody stop the madness.

[leechlake]

no ketchup or any other sauce on a ribeye for me, just wondering if making turkey salad was akin to the same blasphemous behavior.

[JP Z]

I wouldn't think so. You can have some pretty classy Turkey Salad. Much like Making egg salad from some delicious Smoked eggs. You are just making something "simple" into something Awesome.

[toughguy]

I wouldn't think so. You can have some pretty classy Turkey Salad. Much like Making egg salad from some delicious Smoked eggs. You are just making something "simple" into something Awesome.

+1 on the smoked turkey salad sandwich. I've done it and it's the bomb. Anytime I have left over smoked turkey I'll freeze it for turkey salad. So good

[eyeguy 54]

ya, knew you meant that. Mission jalapeno cheddar wrap, a little miracle whip, some lettuce, pepper and pieces of smoked turkey (or smoked egg salad;)) tough to beat for an easy great meal.