smoked turkey legs

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by shaggy, Oct 8, 2009.

  1. shaggy

    shaggy Songster

    May 11, 2009
    Orange, Texas
    it's football season in SE Texas, and one of the highlights for home games are smoked turkey legs

    problem is ... i can't always go and most of the time i do go, someone forgets the legs

    anyone have a good recipe to smoke my own turkey legs?

    an idea of what i am working with ..

    bbq pit with a round smoker attached to the side

    as much oak wood as necessary ....

    -- edited to add pic ----

    Last edited: Oct 8, 2009
  2. al6517

    al6517 Real Men can Cook

    May 13, 2008
    Well your set up looks great and should do nicely, contoling the heat is the biggest challenge. do not marrinade the legs just lightly baste them during smoking. do not get the smoker to blowing smoke hard all the time as your legs will become very blackened brfore being done.

    Temp should 225-250 degrees for 3-4 hours depending on how many legs you have and there size. try not to dry them out though as this may happen your first time or two, the baste should help with this. Some folks use the Texas crutch, this is when there is enough smoke to flavor the leg then it is wrapped in foil and left to cook the remaining time. I suggest you try some first as a primer before the big day. chicken is easy so don't sweat it.

  3. shaggy

    shaggy Songster

    May 11, 2009
    Orange, Texas
    Quote:not exactly my setup --- just wanted to add a pic that looked similar to my bbq pit

    the temperature part should be fairly easy, as i won't be using any charcoal at all ... just a wood fire in the smoker side

    controlling the smoke will be the hard part .... the oak i am using is not seasoned so it puts out a lot of smoke

    i am going to try for 12 turkey legs to start [​IMG]

    i will definitely try the texas crutch since this is my first time

    ........ should i marinate or brine them overnight?

    i was thinking along the lines of:

    1/2 cup oil
    1/4 cup vinegar
    1/4 cup worchestshire sauce
    black pepepr


    i've been wrapping my meat in foil lately and then opening the foil about an hour before it ready ----- sounds like i have been doing it backwards

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