Turkey Legs

[lynsey123]

A pal of mine asked me to do0 some turkey legs for him tomorrow, i've never done them before .

Any ideas?

[Bassman]

I've never done them either but I'll be interested to see what you come up with. I'm sure someone here will be along shortly to help you out.

[Richtee]

I like to brine 'em. Rosemary, thyme and onion. Some white wine...about a cup. Use 3/4 cup Kosher to a gallon, brine for about 6 hours. Use plenty of spice, simmer brine for about an hour, cool to room temp- add wine. Cool further using bagged ice or in fridge, add drummies.

[Texas-Hunter]

Doing them in a brine Herb is the way to go... We have some vendors down here that smoke them for the Texas State Fair... They are off the chain good..


I just need there recipe...

[Capt Dan]

I agree Herb. I don't think the leg rack I gave ya will work though!

[Bbqgoddess]

Yes Herbie, I would follow Sir Rich's brine.. your buddy will love em!

[Fire it up]

Any time I do them I brine them as well, though one time I injected and dry cure rubbed them and made pastrami turkey legs, talk about tasty!

[lynsey123]

Thanks folks I'll give it a try.

[Dionysus]

I like to brine 'em. Rosemary, thyme and onion. Some white wine...about a cup. Use 3/4 cup Kosher to a gallon, brine for about 6 hours. Use plenty of spice, simmer brine for about an hour, cool to room temp- add wine. Cool further using bagged ice or in fridge, add drummies.

Absolutely do the brine. I did some just last week without the brine .... BIG mistake. They had lots of smoke flavor (they take the smoke well) but were pretty rubbery. Wifey thought they were OK, but definitely weren't my best work.

[Big Guy]

I brine them for 7-10 days in 1 cup coarse salt, 1 cup brown sugar, 20 cups water, cure#1 1 tsp/5 lbs meat and brine.
Then smoke @250 until done.

in the brine



in the smoker



out of the smoker

[doctor phreak]

damn big guy those look great....me personally have never done any brining on my turkey legs looks like i need to....Herb i would folllow big guy his method looks like a great way to go.....

[MichChef]

Rich & Big Guy, would you both do a turkey breast the same way?

[Fire it up]

Holy ficken scheisse they look good!

[Smokin' Dick]

I'll jump in too and say to definitely brine them. I usually do a simple brine with salt and sugar only. Last time doing these did them 2-2-1. Came out nice and tasty and very tender.

[Capt Dan]

Is that a typo( 7-10 days).

I'm just sayin................?