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Smoked Turkey Leg Help
Posted on 12/5/20 at 12:44 pm
Posted on 12/5/20 at 12:44 pm
I found some turkey legs at the local store the other day and picked them up.
I plan on cooking them tomorrow for lunch and I would like them to turn out like I have had at Renn Fest.
I found a recipe on the BGE forum, but it calls for using a curing agent like 'Morton's TenderQuick' in the brine.
I went to the store and could not find anything similar.
I keep seeing pink salt in the recipes, and I have some Himalayan Pink salt, (I have read its not the same).
Just reaching out to see what ya'll have done/used to make turkey legs.
I am planning on using the leftover meat to make a Gumbo tomorrow night and I am cooking on a Kamado Joe.
Thanks in advance!
I plan on cooking them tomorrow for lunch and I would like them to turn out like I have had at Renn Fest.
I found a recipe on the BGE forum, but it calls for using a curing agent like 'Morton's TenderQuick' in the brine.
I went to the store and could not find anything similar.
I keep seeing pink salt in the recipes, and I have some Himalayan Pink salt, (I have read its not the same).
Just reaching out to see what ya'll have done/used to make turkey legs.
I am planning on using the leftover meat to make a Gumbo tomorrow night and I am cooking on a Kamado Joe.
Thanks in advance!
This post was edited on 12/5/20 at 12:55 pm
5
Posted on 12/5/20 at 1:17 pm to bayouh2o
You could use regular salt and dry brine in the fridge overnight.
Academy carries pink curing salt if you have one nearby
Academy carries pink curing salt if you have one nearby
Posted on 12/5/20 at 1:20 pm to Saskwatch
Thanks, there is no Academy near me, I am in Arizona.
I will check out the dry brine.
I will check out the dry brine.
Posted on 12/5/20 at 1:35 pm to bayouh2o
I smoked some legs and wings a few weeks ago, and didn’t brine at all, they turned out fine. I don’t recall, but I don’t even think I rubbed them with anything.
Posted on 12/5/20 at 2:12 pm to bayouh2o
I've only smoked whole turkeys and do as after leaving them in a wet brine for 24 hours first, then rinsing the birds to get excess brine off it and then letting it chill uncovered in the fridge overnight to really dry the outer skin before smoking.
No need for curing agents when wet brining and smoking at the temperature you will be using.
No need for curing agents when wet brining and smoking at the temperature you will be using.
Posted on 12/5/20 at 5:39 pm to bayouh2o
You can Morton Tender Quick, which is curing salt at many supermarkets and some Wal Marts.
Posted on 12/5/20 at 7:47 pm to bayouh2o
I wouldn’t worry about doing anything special.
let them dry uncovered overnight in the fridge then salt and pepper and a long smoke. Good thing about the leg is you can’t hardly overcook it
let them dry uncovered overnight in the fridge then salt and pepper and a long smoke. Good thing about the leg is you can’t hardly overcook it
Posted on 12/6/20 at 1:34 pm to bayouh2o
Inject turkey legs with italian dressing
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