British BBQ Society Forums

Any one got any good ideas for turky legs got a couple of these big babys sat in my freezer

funny you should ask, i was doing a bit of a search on turkey legs yesterday. seems that a brining from 4-14 hours depending on who's recipe is a good thing, then a simple rub and smoke for about 3 hours at 225 until internal reaches 185. going to try these myself at the weekend so will let you know what brine, rub and smoke i go with

i did read somewhere at some point that brining meat allows it to take on more smoke never tried it my self yet though let me know howit goes

thanks

I cooked a whole turkey for Christmas. I did brine the whole bird but that was to keep the breast moist so if I was only cooking legs I wouldn't bother as I'd think there will be enough fat to keep it moist. I smoked the whole bird using beach wood which was nice I'd only use a cup of chips and also I cooked my bird at 350f which you'll need to do if you want to get crispy skin.

i noticed that turkey legs are on your website doc so i was going to ask you. you think they will be ok just as is at 230 for 3 hours or so then?

ok so turkey legs, no brine, any sauce or rub and temps at 350f for some nice crispy skin
what about internal temps for the et732

I took the thigh temp' upto 180f internal.

For bbq sauce something like Newman's own original or something with a fruity tang to it. Or you could do them jerked.

I'm not sure what wood you've already got for smoking but normally best to use mild or fruit woods as oak, hickory and woods like that might be a bit strong for the flavor of the turkey.