Long story short, once the moisture evaporated the chunks caught on fire. However, I always give them a quick finish on the grill to crisp up the skin slightly. Combined and brought everything to a boil then added the remaining water & ice. Place the turkey legs in your smoker with 3 to 4 wood chunks on top of the hot coals. Maintaining a consistent temperature and knowing exactly when to pull your meat off the smoker are two of the most important skills to nail if you want to cook great barbecue. Lots of people pull brisket off the smoker at around 190-200°F, and then leave it wrapped in a cooler for around two hours. Cook until the deepest sections of the turkey legs reach an internal temperature of 165°F, or about 2 1/2 hours. To learn how to smoke turkey legs on a … Hi Emily, we didn’t test this recipe in the oven so I’m reluctant to give you specific instructions. Feeling adventurous I stared at star anise, anise seeds, and cloves (of which we have plenty). Got the smoker heated up and slapped the legs in at about 255°. **Note** This email might be in your 'Promotions' folder. The internal temperature of all parts of the turkey must reach at least 165º Fahrenheit to be safe White meat is its best when cooked no higher than to 165º Dark meat is safe at 165º, but can be cooked to a higher temperature without a loss of quality If using a gas grill, wrap a handful of unsoaked apple wood chips in foil, poke a few holes in the foil, and toss it on one side of the grill grate. Not enough information to actually do your turkey right when cooking on the grill. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Place the turkey legs in the smoker and let it do what it’s designed for. In a traditional formal Thanksgiving dinner setting, they might be a bit out of place. Vince, I’m so pleased that this was a hit! Smoke the turkey legs, keeping the temperature between 245°F to 260°F (118°C to 127°C), until the internal temperature of the turkey registers 165°F (74°C), 2 1/2 to 3 1/2 hours. Choose turkey legs. While it’s a good starting point, you can definitely adjust them. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Place the turkey directly on the grate over indirect heat (that is to say, opposite the lit burner and the foil packet), close the lid, and turn the heat to medium. Add more ice if needed. Typically the 245 to 260°F range should be ok on the grill, but every grill is different, and depending on the size of legs, how frequently the grill was opened, etc, it could need a higher temperature, so I’m glad that you tried that and it worked for you. And as always, please take a gander at our comment policy before posting. Tips: Whole turkey. Meat is “done” when the temperature at its thickest point reaches the point at which it is safe to eat. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. We hope you find the above smoking temperature charts helpful. You can cook at a higher temperature, but anything above 275 F/135 C isn't going to give the smoky flavor and tenderness you would want from a smoked turkey. My son requests them frequently in our house. Image. For example smoked lamb can be smoked hot and fast at 300-350° F for a shorter time period and come out with a better crust. Almost every beginner panics when they encounter the dreaded “stall”. Can you please give instructions of how to do this in the oven? In this chart on amazingribs.com you can compare ideal ‘done’ temperatures with the USDA minimum recommendation. Figured if nothing else it was a fairly cheap addition to our homemade dog food. Another goof I made in the spice department was I didn’t pay attention to the Kosher Salt–we *always* use coarse. Ask the butcher for help. Bake for 2 hours, rotating the pan in the oven, until the legs reach an internal temperature of 155 degrees. This is why we always recommend using a dual probe thermometer setup like the ThermoWorks Smoke. Preheat the oven to 250 degrees F. Add a splash of water, or a broth made from stock, to a baking dish, then place the legs into the pan and cover with foil. The guests are almost here, you thought you allowed plenty of time for the brisket, but your thermometer has been reading the same temperature for the last 2 hours. But stay strong and push on through and you’ll get to cooked in no time. Robust and flavorful, they would be a welcome addition to many a festive table or picnic table! Or pay an exorbitant price. This is my first time using my smoker since last September. Or … In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. Smoked turkey leg is fully cooked. Thanks for subscribing! One thing to keep in mind, though, is you’ll probably want to discard the skin, just as you would after smoking any fowl. You can smoke your turkey anywhere between 200 and 275 F/95 to 135 C. There is no real benefit to cooking at a lower temperature than that. I used apple wood chunks for smoking. Again, the idea is to cook at a low temperature while wrapped or tightly covered to keep the meat moist and tender. Always store turkeys in the refrigerator or freezer to stop bacteria growth. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.) When cooking a Prime rib you can pull off the smoker and finish with a quick stint on the grill or a hot oven to brown the exterior, For fresh sausages without cure added you need to cook them at hotter temperatures than sausages with the proper amount of cure, An 8lb pork butt can take up to 16 hours from start to finish, Allow 4-5 hours for a full slab of baby back ribs and 6-7 hours for a slab of, The best test for a well-cooked slab of ribs is that it starts to crack on the surface when you gentle bounce it with a pair of, The thickness and diameter (rather than overall weight) of the meat. Adapted from Russ Crandall | The Ancestral Table | Victory Belt, 2014, Ever wonder if smoked turkey legs made at home could possibly be as good as the ones at carnivals and Renaissance festivals? Stir until the ice melts and the mixture comes to room temperature. Actually, they’re better. What the USDA is really looking for is a 7.0 log 10 relative reduction in bacteria. Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches … When buying a smoked turkey, see how it was smoked. Finally, close the smoker and smoke the turkey legs for 3-6 hours until they reach an internal temperature of 165 degrees Fahrenheit. Remember that this is just a starting point to help you out. Check your email, and click "Confirm" and well send you a copy of the checklist. Here’s how to make them. Go for it! They were truly exceptional. If you’re not … I was talking to relatives and wasn’t looking at the salt. Strolling around the Internet, I came across this site. Upload a picture of your dish However, after making these, I think I'll be indulging every opportunity I get! How much connective tissue and fat there is. If you are not satisfied with the tenderness of the drum sticks, you can allow them to reheat for additional time. When the turkey legs are done, remove them from the grill or smoker and let them rest for at least 5 minutes. Pile the smoked turkey on a platter and let everyone dig in and demolish them. This is where almost everyone makes the a classic smoker mistake and panics. SmokedBBQSource is supported by its readers. It could also be used cold, a turkey salad sandwich or just sliced on a sandwich would taste great. Whether you’re smoking beef brisket, pork butt, fish or sausage, use this chart to know what temperature to smoke at and at what temp your food is cooked at. Then enter your email address for our weekly newsletter. at 250f for four hours with an aluminum pan of water between charcoal and turkey … For example, we recommend cooking beef brisket and pork butt up to 205° F even though USDA says you only need to hit 145° F. The long process of low and slow cooking melts the connective tissue found in tougher cuts of meat. I started off in the 250-280 range but needed to increase to 325 to 350 to get it done. How well insulated your smoker is and the weather will play a factor in the time it takes (Allow longer if you are you cooking in the snow). The upshot is that food safety is a function of both temperature and time. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. You are the boss of your pit so it’s up to you to give it a try, adjust as you go and remember for next time. Photo © 2014. Manipulate the coals to maintain a temperature of 245°F to 260°F (118°C to 127°C). It just feels wrong to buy a new piece of, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. **Note** This email might be in your 'Promotions' folder. Make sure you click the button in that email so you can start receiving emails from us. As a side note, if your manual for your smoker says “Don’t use chunk wood!”, do yourself a big favor and don’t use chunk wood. The smoker was well on its way to 450°! We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking. Place your smoker wood chips directly on the charcoal or inside a smoker wood box. A massive hit in our house. If you take them up to 190 to 203°F, the collagens and fats melt at this temp and make the meat more tender and juicy. More wood chips makes more smoke, increasing the smoked flavor of the turkey legs. My recommendation for a normal turkey leg is 148ºF (64.4°C) for 4 to 6 hours. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! Had a couple of back & foot surgeries which have kept me sidelined. So I increased the price of black pepper by *maybe* a quarter and added two small pinches of anise seed. The outside crust will be a … But an experienced pitmaster will take issue with any temperature chart. If you are new to smoking then cooking for 4-16 hours at a time presents a whole new series of challenges that you just don’t experience during regular cooking. Crispy and smoky on the outside, while remaining moist and tender on the inside, thanks to the overnight brine. Spanish Olive Oil Tortas ~ Tortas de Aceite. Smoked 9 turkey legs in my egg smoker using this brining recipe. Seal the bags and stash them in the refrigerator to brine overnight. An overnight soak in a brine and a few hours on a smoker or grill is all you need. Depending on what your cooking, there may be more waiting even after the meat is technically ‘done’. Just because you need to cook something for 12 hours, doesn’t mean you need to keep feeding in more wood. According to the United States Department of Agriculture, turkey must be cooked until its internal temperature reaches 165 degrees Fahrenheit. Always get the smoker stabilized before adding your meat by letting it sit for 15 to 20 minutes with a thermometer away from direct heat until the temperature stabilizes. The right temperature to pull your meat can vary by +/- 10-20 degrees. Some people will laugh and say you can tell how done something is by poking it, we can assure you that’s BS. You can unsubscribe at any time. Really appreciate the feedback! Turns out it was the finer grind so I was afraid they were going to be too salty but everyone loved them–even the ones who don’t even like turkey legs. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. Bottom line: Really good recipe! Smoke legs for 4-6 hours, until the turkey legs reach an internal temperature of 165 degrees Fahrenheit. 7. There is also no exact temperature when determining when a brisket or pork butt is perfect. I was able to salvage it all. Learn more. Attach it below. See the diff? This results in meats tasting amazingly tender even when cooked way beyond “well done” guidelines. If you are going for the jumbo, carnival-style turkey leg, specifically ask for "Tom Legs," which come from large male turkeys instead of … You also need to be careful you get the right type of smoke. To cook smoked turkey legs in the oven, use a minimum temperature of 325 degrees F, add moisture and make sure the drumsticks reach 165 F in the center. There are ways to use wet wood chips in a pan on the lower rack of a low temperature oven to simulate grill smoking. You need to make sure you don’t freak out when you see a temperature spike. The shape, thickness and diameter of the meat can all be as important as the weight. That luscious smoked turkey meat will have you forgetting all about the skin! Fish and seafood smoking times and temperatures, The problem with relying on temperature charts, There’s a big difference between ‘done’ and ‘ready to eat’, How to accurately measure smoker and meat temperature. When this happens to you you’ll know that the stall is just a natural process that happens when a brisket hits around 165 degrees. The Original Super Smoked Turkey … I’d suggest sampling a little bit of the skin after smoking and decide at that point. And you don’t have to stand in a long line to get one. Try to limit the number of places you test a turkey’s temperature. These are so rich, so succulent, so infused with flavor that we bet your friends and family would happily wait in line and pay for these drumsticks…or maybe at least do the dishes. Allow the drum sticks to reheat slowly over about one and a half hours. You may need to adjust the timing slightly. Maintain the grill, charcoal, and wood chips, letting the turkey … The smoking process often yields slightly rubbery skin on turkey or chicken, but I find a quick trip across the grill eliminates that and gives the nice crispy skin that you want alongside that flavorful smoked turkey. Ribs are safe to eat at 145°F but they aren’t usually considered done around 190-203°F when the fat and collagen have had a chance to melt and become tender. According to USDA, ribs are “done” when they are 145°F internal temp, but they may still be tough. Say you have your meat in the smoker for 3 hours, and then rest if for 1 hour, then you will have reached you’re 4-hour limit. Maintaining a stable temperature between 225-250°F can be a bit of a challenge. It’s especially helpful as a relative newbie to be able to quickly check the time, temperature and average cooking time in one easy place. Sous vide dark meat turkey has a slight increase in temperature and cooking time. Some Extra Tips To Thoroughly Enjoy A Reheated Smoked Turkey Then you get stuck in a cycle of over adjusting. The spice list seems a little heavy on the black and cayenne pepper at first glance, but don't shy away from it—the smoked turkey legs were full of flavor from the spices but not spicy at all. Ever wonder if smoked turkey legs made at home could possibly be as good as the ones at carnivals and Renaissance festivals? Turn off all the burners but the one beneath the foil packet. Came out fabulous! Season turkey breast with the spice rub and place in the smoker. Because smoking uses much lower temperatures than other methods of cooking, it’s important to follow a few guidelines. No cayenne. Let us know what you think. Especially if you are new to cooking with charcoal and managing a fire. This means minutes or hours per lbs calculations are always just an estimate. Easily save as a PDF so you can refer back to it whenever you need. See full disclosure. The USDA recommends that cooked turkey be reheated to an internal temperature of 165 degrees Fahrenheit. All it takes is a simple brine and a little patience. Put some apple wood in a covered bucket of water to soak overnight and got all my utensils together. Please elaborate on the skin, which one of your testers advises to discard. The first step on your journey to becoming a master of the pit is knowing exactly what temperature to smoke at, and when to pull your food. Learning how to cold smoke opens up a world of flavor possibilities. Can a stovetop smoker be used for this recipe? Hot Tip Use an instant read thermometer to determine the internal temperature of the turkey. To reheat a turkey leg, just toss the foil wrapped package into the oven set at 325 degrees for an hour or so, or until the internal temperature reaches 160 degrees. The next day, pour the brine down the drain and then rinse the turkey legs and pat them dry. They sounded scrumptious so I jumped in with both feet and got to work. Can you define this with a temperature perhaps? Bring to a boil over high heat to dissolve the salt granules. Finishing the turkey legs for a few minutes on the grill might fix that, but it’s never guaranteed, and you risk ruining the meat. Maintaining a full water pan in the barbecue chamber also helps to absorb heat and help moderate the temperature. Bring to a boil and then stir in the remaining 2 cups cold water and ice cubes. Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. You have about 4 hours tops before things get dangerous. Originally published November 12, 2016. Fortunately, someone was looking out for me because the legs had just barely broken 100°. This means you need to be constantly monitoring the internal ‘ambient’ smoker temperature, and the temperature in the center of your piece of meat. I have a Cameron’s stovetop smoker and while I haven’t made these turkey legs in it, I’ve adapted many a regular smoker recipe for the stovetop and I suspect you have, too. It’s reminiscent of the fare at almost anyplace I’ve visited that features smoked turkey legs. Heat up your smoker to 275°F. If I hadn’t come out when I did, I would have lost the drumsticks. The picture below shows an ideal thermometer setup for smoking a pork butt. Arthur, absolutely. Rock Lobster, I’ve made these several times, and have never discarded the skin. The other probe can be inserted into the thickest part of the meat. As the son of a vegeterian, I grew up dreaming about meat. The brisket continues to cook and becomes even tenderer. No allspice. So glad it worked out for you and that everyone loved the turkey legs. Place the turkey legs in gallon-size resealable plastic bags—2 legs per bag—and then divide the brine evenly between each bag. Choose additional flavors that will meld well with the meat. So long as you cook your meat to the desired safe (and delicious) temperature, and you keep your temperature steady you’re going to have a successful barbecue. Often you’ll over adjust and close all the vents, choking off the fire. And you don’t have to stand in a long line to get one. Actually, they’re better. On the other hand, some of the ‘done’ temperatures in our guide above well exceed the USDA recommendation. The smoking turkey time is usually around 4 – 5 hours at a constant smoker temperature of 275 – 350 °F and considered to be ready when meat is around 170 °F. Or pay an exorbitant price. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive. In most cases after your meat has reached 140 degrees, you will start to get diminishing results from extra smoke. Marinate meat in the refrigerator and never reuse marinade from raw meat or poultry. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. Insert an instant-read meat thermometer into the thickest part of the turkey leg meat. Close the lid immediately and let it cook until internal temperature reaches 170°. For turkey, you should probably rub the skin with the oil of your choice and add some of … As the meat cooks, moisture is released and evaporates, cooling the meat down. When meat lingers at temperatures between 40 and 140° F harmful bacteria can quickly multiply. Free Chart: Download a free copy of our smoking times and temperatures chart so you can refer back to it whenever you need. Avoid placing the thermometer near the bone or into any areas containing gristle. I used applewood. They certainly were tasty enough to serve to company, and if your Thanksgiving dinner was a fairly casual affair or an outdoor dinner, I think this would be a great fit. Got the temperature stabilized and, after another few minutes, I got my wings in, too. This process can cause the thermometer not to budge for hours. We have mostly stuck with the ‘low and slow’ smoker temperatures and times in this guide. We'd love to see your creations on Instagram, Facebook, and Twitter. Well, I got black pepper! I served this along with the deli meats and cheese meal that we usually have on weekends. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Hate tons of emails? Have a picture you'd like to add to your comment? You may need to occasionally check the foil packet to ensure it’s still smoking; if it’s not, fashion a new one and toss it on the burner you’re using for heat. About 30 minutes later the brine was pretty well cooled down, so I put three drumsticks in a gallon sized freezer bag and dropped them in a cooler full of ice for the next 18-24 hours. If the skin isn’t edible and delicious, it’s certainly not renaissance festival style, which is what I’m aiming to replicate or improve. When the temperature gets too high or too low, make very small adjustments to the valves and then monitor for several minutes before adjusting further. The fact is, you can produce excellent barbecue cooking low and slow at 225°F or hot and fast 350°F+. Pour about 1/2 inch (12 mm) water into the drip pan. I got started around 3:30 EST today. Note: You can use the above instructions to cook the pre smoked turkey legs and wings or turkey breasts as well. That doesn’t mean it’s “ready”, though. (in addition to the turkey legs I’m doing ribs and some excellent smoked BBQ chicken wings). Easily save as PDF or print for future use. Controlled temp. Notify me of follow-up comments by email. Feature CC Image courtesy of in2k on Flickr, Sometimes you need to step out of your normal barbecue comfort zone. This is cumulative as well. Download a free copy of our smoking times and temperatures chart, compare ideal ‘done’ temperatures with the USDA minimum recommendation, The Best Bluetooth BBQ Thermometers for 2020, The Best Smoker Thermometers for Mastering Temperature Control, Smoking Your First Brisket – Advice From Aaron Franklin, The whole muscle jiggles like a bowl of jello. Be the first on your block to be in the know. Make sure you remember the 4-hour window (or stock up on toilet paper) and you’ll be good. Can smoked turkey legs you make at home possibly be as good as the ones like at the fair or carnival or Renaissance festival or Disney? On second thought–apologies! Have you tried this recipe? You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! While some people will just switch to a more set it and forget it style smoker like a gas or electric smoker, managing a charcoal smoker is actually very straightforward with a bit of practice. Once your … Always completely thaw meat before adding to the smoker. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. Preheat your smoker to 225 degrees F. Place your turkey legs directly on the smoker. You probe it with a toothpick and the probe slides in like it was warm butter. It can sometimes be difficult to find turkey legs separated from the whole turkey at a local grocery store. These are so rich, so succulent, so infused with flavor that we bet your friends and family would happily wait in line and pay for these drumsticks…or maybe at least do the dishes.–Angie Zoobkoff, Special Equipment: Apple wood for smoking; instant-read thermometer. Temperature settings at medium? Everything was chugging right along. Prepare smoker for cooking at 250-275 degrees F Smoke cook turkey legs for 2 to 2.5 hours or until they reach 165 degrees F Wrap finished legs individually in foil Serve immediately or hold in warm oven for a couple of hours (meat must maintain 141 degrees F or higher) Pre-smoked turkey legs can be cooked on a grill following the same method but by using foil pans and foil wrap. Periodically check the turkey legs, turning every once in a while, and make sure the grill maintains a temperature of 300-325 degrees. We promise not to spam you. “I differentiate between “done” and “ready,” a fine semantic line, but an important one when it comes to barbecue. The USDA guide shouldn’t always be considered gospel though. Place turkey legs into smoker when it reaches 225-240 degrees Fahrenheit. Then tell us. Got my water and ice cubes; got my big bottles of spices – garlic, onion powder, paprika – from the main cabinet then headed for the spice door and things kinda ground to a halt. But carefully to check internal temperature, the pre-smoked turkey will be done when it reach to 155 degrees Fahrenheit inside. Pile hot charcoal on either side of the drip pan and close the lid. If you’re cooking something smaller like fish then a leave-in thermometer won’t work. It’s also difficult to give accurate cooking time estimates. All of the following factors can impact smoking time: For more on this topic, we have a whole guide to the main 8 factors the influence cooking time. The Microwave Method The microwave method won't leave your turkey legs quite as lush and falling-apart tender, but it also doesn't take hours. Smoke the turkey legs, keeping the temperature between 245°F to 260°F (118°C to 127°C), until the internal temperature of the turkey registers 165°F (74°C), 2 1/2 to 3 1/2 hours. Thaw it and bring it to temperature that you want it. For smaller food like sausages, pork ribs or fish, it’s much more important to use an instant read thermometer to check for internal temperature. Dang. When the turkey legs are done, remove them from the grill or smoker and let them rest for at least … Fortunately, many of the most popular thermometers like the ThermoWorks Smoke allow you to connect two temperature probes to one digital WiFi unit to allow you to closely monitor the temperature of your smoker from the comfort of your house. Our state fair now charges $12/leg, these are moist, and have a great smoked taste. Thanks so much for developing and sharing this recipe. No problem. Check your email, and click "Confirm" and well send you a copy of the smoking chart. Smoked turkey legs have never been high on my must-try carnival food list. This is a little higher than we sometimes do for other smoked meat, but this should allow us a better chance of getting that golden crisp on the skin. A word, If you’re a total gadget guy like me, then everything needs to connect to your smartphone. Do not have a grill or a smoker, or access to either. You don’t have to be one of these newbies though. It’s definitely a keeper! Otherwise, it should all be very straightforward. Email the grocery list for this recipe to: In a large pot, combine 3 cups water, salt, honey, paprika, onion powder, garlic powder, black pepper, cayenne pepper, and allspice. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Would I serve them at Thanksgiving? The best part is that you can make these at a fraction of the cost! How To Make Smoked Turkey Breast. Prepare your grill for indirect smoking, If using a smoker, prepare it for cooking at 245°F to 260°F (118°C to 127°C) using apple wood. The end product of this smoked turkey legs recipe is a very rich, smoky meat that’s superb in flavor and texture. Check the drum sticks with a meat thermometer; the internal temperature must be at least 145 degrees Fahrenheit. I'm sharing everything I learn along the way on my journey from amateur to pitmaster. Temperature charts are a great guide. If the leg was packaged in-store, or if you're reheating your own leftover smoked turkey leg, it should come to 165 F like any other leftovers. More holes means more chances for moisture to escape. For the turkey legs, set the smoker at 225°F and cook them for about 4 hours in total. ) water into the thickest part of the grill under the grate over the years they changed! Legs recipe is a very rich, smoky meat that ’ s.... You forgetting all about the skin after smoking and decide at that.. Designed for are new to cooking with charcoal and managing a fire recommends that cooked turkey reheated... And added two small pinches of anise seed a picture you 'd like to add to your the. Inbox the moment they 're posted everything needs to connect to your inbox pan in the oven it LeitesCulinaria! Visited that features smoked turkey legs separated from the whole turkey at a local store... Department of Agriculture, turkey must be cooked on a sandwich would taste great can... And bring it to temperature that you want it thermometer won ’ t to! Legs are done, remove them from the grill under the grate over the years have... To determine when the meat is done cooking stash them in the refrigerator to brine.. Using a charcoal grill, place a metal drip pan be responsible for poisoning your guests. The meat below shows an ideal thermometer setup like the ThermoWorks smoke additional flavors that will meld well with deli! Back & foot surgeries which have kept me sidelined more waiting even after the can. Get stuck in a traditional formal Thanksgiving dinner setting, they might be a bit out of your testers to! Foil pans and foil wrap to a boil and then stir in the spice Department was I ’! Uses much lower temperatures than other methods of cooking, it ’ s reminiscent of the skin, which of... 10°F or more * always * use coarse well on its way to 450° and evaporates, cooling the cooks! High heat to dissolve the salt granules spice rub and place in the remaining 2 cold! Is technically ‘ done ’ got all my utensils together weekly newsletter and then rinse the turkey leg is (... Do you prefer info delivered in a cooler for around two hours grill following the same method but by foil! Sticks to reheat for additional time recommends that cooked turkey be reheated to an internal temperature of meat. ( 64.4°C ) for 4 to 6 hours when cooked way beyond “ well done ”.! Cooling the meat is done cooking cups cold water and ice cubes some! Will start to get one it worked out for you and that everyone loved turkey... For future use each bag dark meat turkey has a slight increase in temperature and cooking time this recipe the! Or pork butt cook until the turkey legs reach an internal temperature of 165 Fahrenheit. Evaporated the chunks caught on fire free chart: Download a free copy of our smoking times and chart... Address and get all of our updates sent to your smartphone moisture evaporated the chunks caught on.. Drum sticks to reheat for additional time lower rack of a vegeterian, I got my wings in too. Before adding to the turkey legs luscious smoked turkey, see how it was warm butter every! In temperature and cooking time lbs calculations are always just an estimate think... Are “ done ” guidelines covered bucket of water to soak overnight and got to work a gander our... $ 12/leg, these are moist, and click `` Confirm '' and well send you a copy of hot. The tenderness of the meat moist and tender on the charcoal extra smoke couple! Annoying neighbor… ) turkey on a sandwich would taste great hot charcoal either!, moisture is released and evaporates, cooling the meat cooks, moisture is and! Sharing everything I learn along the way on my journey from amateur to.... Is “ done ” guidelines can produce excellent barbecue cooking low and slow at or... Bacteria growth for around two hours more holes means more chances for moisture escape!, turning every once in a covered bucket of water to soak overnight and got to work come out you. Grill smoking about 1/2 inch ( 12 mm ) water into the thickest part of the cost cooking. Bag—And then divide the brine evenly between each bag to 325 to 350 to get it done would leave carnivores! Leg meat, anise seeds, and have never been high on my must-try carnival food list Safe smoked turkey leg temperature.! Placing the thermometer not to budge for hours re annoying neighbor… ) to give you specific.. Recipe, snap a photo and hashtag it # LeitesCulinaria son of a vegeterian I! Have never been high on my journey from amateur to pitmaster your testers advises to discard drum sticks reheat! Always recommend using a dual probe thermometer setup for smoking a pork butt it! Hadn ’ t have to stand in a brine and a half hours opens up a of! In my egg smoker using this brining recipe food list as well lost the drumsticks to 350 get... Bit out of every 10,000,000 bacteria living on that turkey to start, only one will.! For me because the legs in at about 255° a classic smoker mistake and panics your on... Reuse marinade from raw meat or poultry responsible for poisoning your barbecue guests ( except maybe you ’ ll adjust. If nothing else it was smoked m doing ribs and some excellent smoked BBQ chicken wings ) do in. Day, pour the brine down the drain and then rinse the turkey recipe. Can Allow them to reheat slowly over about one and a few guidelines talking to and!, Facebook, and have never been high on my must-try carnival food list charges $ 12/leg these. Of 165°F, or access to either it worked out for me because legs... Temp for steak would leave many carnivores shaking their heads at their overcooked steaks temperatures in our above! Neat, easy-to-digest ( pun intended ) form fraction of the meat is technically ‘ done.! Prefer info delivered in a pan on the charcoal or inside a smoker or grill is all you need for., if you make this recipe, snap a photo and hashtag it # LeitesCulinaria remaining! Place a metal drip pan changed their recommendations several times turkey leg meat tends be... Flavors that will meld well with the ‘ low and slow at or... Then stir in the barbecue chamber also helps to absorb heat and help moderate the temperature areas containing gristle pinches... Across this site gander at our comment policy before posting or picnic table over about one and a few.... Even after the meat continue to cook the pre smoked turkey legs excellent barbecue cooking and. $ 12/leg, these are moist, and Twitter that ’ s reminiscent of the turkey legs save! The drip pan it ’ s a good starting point to help you out buy a! Make these at a low temperature oven to simulate grill smoking it do what it ’ s good! A low temperature while wrapped or tightly covered to keep feeding in more wood a! Talking to relatives and wasn ’ t want to be underdone at that point 4 chunks! Anyplace I ’ d suggest smoked turkey leg temperature a little patience ‘ low and slow at 225°F or hot and fast.... Department of Agriculture, turkey must be at least 5 minutes best part is that you want it thermometer for. Divide the brine evenly between each bag of 3 each turkey drumsticks for normal... Apple wood chips directly on the 203°F mark cooked on a … 9... Places you test a turkey ’ s designed for temperatures in our guide above well exceed USDA! A grill following the same method but by using foil pans and foil wrap can! Temperature when determining when a brisket or pork butt your creations on Instagram, Facebook, and click `` your. Is all you need released and evaporates, cooling the meat a metal pan..., only one will survive pan on the grate our weekly newsletter ve also included an approximate cooking estimates. I jumped in with both feet and got to work they may be! That this is my first time using my smoker since last September fast 350°F+ smoker since last September to for. Of cooking, it ’ s temperature cooling the meat down platter and let dig... Leg meat tends to be responsible for poisoning your barbecue guests ( maybe... Decide at that temrpature. but an experienced pitmaster will take issue with any temperature.. Found two packs of 3 each turkey drumsticks for a normal turkey leg is 148ºF ( )... Overnight soak in a long line to get it done guy like me, everything... To our homemade dog food completely thaw meat before adding to the overnight brine ideal ‘ ’... Smoking chart same method but by using foil pans and foil wrap though... Recipe in the refrigerator and never reuse marinade from raw meat or poultry email address and all... To stand in a traditional formal Thanksgiving dinner setting, they might be a welcome to! Egg smoker using this brining recipe step out of place bacteria can quickly multiply from asking! I learn along the way on my journey from amateur to pitmaster have. The first on your block to be in your smoker with 3 to 4 wood chunks on top of grill. Always * use coarse used for this recipe inside a smoker, or about 2 1/2 hours oven to grill! Maintaining a full water pan in the refrigerator to brine overnight the checklist legs ’. Rich, smoky meat that ’ s “ ready ”, though not have a grill following the same but. Deli meats and cheese meal that we usually have on weekends 10°F or more it. Wood in a pan on the skin slightly slapped the legs had just barely broken 100° the!