Season the drumsticks: Mix the salt, brown sugar, pepper, and garlic powder, breaking up any clumps of brown sugar. Leg wiggling, juice color, even the aroma – you’ll hear lots of ways to check the doneness of your turkey at Thanksgiving. Repeat on the right leg. Leg wiggling, juice color, even the aroma – you’ll hear lots of ways to check the doneness of your turkey at Thanksgiving. When ribs are done the meat will start to pull cleanly back from the bones. Remove the turkey’s legs from the plastic clip. By using this service, some information may be shared with YouTube. You can also do this in a large pot or dutch oven, but keep in mind it will take twice as long to cook and you’ll have to add more liquid to the pot as it evaporates, where as in the pressure cooker you … Try simmering them with sturdy greens such as collards or kale or in hearty dishes with beans or sauerkraut. I personally like cooking hen legs; they don’t take as long, and they’re a more logical serving size per person. The outside crust will be a golden brown color. Fall-off-the-bone tender leg meat is turkey in its ultimate form. Refrigerate any leftovers for 3-4 days, or freeze them for 2-3 months. Sprinkle evenly over the turkey drumsticks. Remove the turkey from the wrapping. I like to wrap mine in my Hey Grill Hey branded butcher paper for looks AND to have the paper as a nice handle to keep your hands clean. Smoke for 4-5 hours, or until the internal temperature reaches 165℉ on an instant-read meat thermometer. Pat your chicken dry. Thankfully, you can enjoy their amazing taste without having to leave your home. This is our favorite way of cooking turkey legs: slow-roasted in the oven until the meat falls off the bone and the skin is crispy. Remove the giblets from it. Preheat your smoker to 225 degrees F. Place your turkey legs directly on the smoker. To remove the legs, push from the back of the bird until you see the bone in the joint break through the skin. And for those of you who have never been to Disneyland or who have never tasted the glory that is a Disney turkey leg, jump on this recipe ASAP. You can do this up to three days ahead. You don’t have to do the bottom. Give them a quick rinse under cool water and pat them dry. Of course, when dinner’s over, you will inevitably have to cover the turkey and put it in the fridge, softening the skin you worked so hard to make crisp, but that’s a separate issue altogether and one that is almost impossible to avoid. If you want jumbo-size turkey legs like the ones served at fairs, request legs from a large male turkey instead of a female, since they’re smaller. Bake in the preheated oven for 1 hour. Then, rub the turkey legs with a high-heat oil, like canola or peanut oil, and some seasoning. Just take the legs out of it. Lamb smoking times and temperatures % of people told us that this article helped them. Set the smoker to 275F using the wood of choice. It takes approximately an hour and a half to smoke turkey legs. For today’s recipe, we’re going with these hen legs. Solution: It's time to get yourself a trusty instant-read thermometer and take the turkey's temperature. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. I highly recommend using my homemade Smoked Turkey Rub. Make sure your meat is tightly wrapped in plastic wrap or aluminium foil, or placed in a shallow airtight container. You do loose some flavor from the bird this way. This same recipe will work for these giant turkey legs, just keep in mind you’ll have to increase the cooking time to get them up to a safe consumable temperature. When ribs are done the meat will start to pull cleanly back from the bones. If you want jumbo-size turkey legs like the ones served at fairs, request legs from a large male turkey instead of a female, since they’re smaller. While I was eating a Turkey leg, I noticed something. To dry brine, sprinkle 1 tablespoon (15 mL) of kosher salt for every 5 pounds (2.3 kg) of turkey over the meat. No no, first they are cured with a curing salt (specifically sodium nitrite). You know when you’re walking through the park and you pass that cart just overflowing with all the good turkey smells? Not a self baster!Young birds will be fall of the bone. This takes a bit of extra time and preparation, but if you can get your hand on some of these, I say go for it! Thanks to all authors for creating a page that has been read 68,373 times. You can also do this in a large pot or dutch oven, but keep in mind it will take twice as long to cook and you’ll have to add more liquid to the pot as it evaporates, where as in the pressure cooker you don’t get much evaporation. Place the turkey legs in a gallon zip top bag, and pour the curing liquid over the legs. Most poultry needs to be cooked to a final internal temperature of 165 degrees F. Turkey legs are dark meat, so they’re fattier. Just pour around the leg. Bird should be moist inside fall of the bone tender. Turn off the heat, allow to come to room temperature, then refrigerate until ready to use. Just insert a meat thermometer into the area where the thigh and breast meet -- it should register 160 degrees F when it's removed from the oven, and 165 degrees F after it has rested. Smoking these turkey legs involves a 2-step process (3 if you count devouring these bad boys! Ground raised bird 1/2 inch. Try apple wood chips for a good aroma pairing with poultry. Lift the lid and check once in a while to make sure that the foil pouch is still smoking. Of course, when dinner’s over, you will inevitably have to cover the turkey and put it in the fridge, softening the skin you worked so hard to make crisp, but that’s a separate issue altogether and one that is almost impossible to avoid. Before you smoke turkey legs, brine them in salt water for at least 8 hours if you want them to be more flavorful and tender. They’re perfect for Thanksgiving, Sunday dinners, or anytime you have a hankering for some good tasting turkey. Ask the butcher at your local grocery store to order some separate turkey legs for you if possible. The meat should fall off the bone and the smoked turkey taste is infused throughout every forkful of greens. Remove the turkey from the wrapping. At 165 degrees, any bacteria on or in the turkey is completely wiped out. Winner winner…uh…turkey dinner? Make sure the probe doesn't touch bone or you'll get a false reading. Put the bag on a place and cure for 24 hours in the refrigerator. Learn how to make the juices with meat fall off the bones chicken leg quarters, while still achieving a super crispy skin. It is an awesome combination of sweet, savory, and herby. I love the prepackaged smoked turkey drumsticks I buy at WalMart and I … I found dozens of them...hard, white, long, thin pieces that were inedible. If preparing this recipe without the turkey leg, adjust the pressure cook time to 25 minutes. When you do nothing more than add salt and pepper and cook low and slow, the meat ends up so tender you can pull it cleanly off the bone with your fingers. There are 27 references cited in this article, which can be found at the bottom of the page. https://www.foodnetwork.com/recipes/smoked-turkey-legs-recipe-1915860 Pre-heat the oven to 400ºF. Since making this smoked turkey recipe will require several hours of your time, a lot of people prefer to cook a large turkey and actually have some leftovers to use later on. I love the prepackaged smoked turkey drumsticks I buy at WalMart and I found how to cook them fall-off-the-bone-tender. I found dozens of them...hard, white, long, thin pieces that were inedible. They fell off the bone and were delicious. Honestly, you’ll feel like a winner when you cook up these other smoked turkey recipes. This will happen easily, so be careful. https://www.thespruceeats.com/roasted-turkey-legs-recipe-483397 Nov 01, 2009 Turkey Butts (by: Nicky) Thank you, can't wait to … Yet so easy to make, you could make it on a regular basis. There was an error submitting your subscription. You can also just lay the turkey legs out into a pan or bowl and oil/coat with rub by hand if that is easier for you. Put the turkey legs on the rack. To learn how to smoke turkey legs on a gas or charcoal grill, scroll down! Check the wood chips occasionally to see if they’re still smoking. But I was surprised by so many little...bones, I think. Gauge how much you need to cover the surface area in a nice coating. I’ll say it again, pat dry! Smoked turkey legs and wings can be reheated exactly the same ways as a breast or a whole bird, but they don't need to be. Buy turkey legs that are separated from the rest of the turkey. https://www.thespruceeats.com/roasted-turkey-legs-recipe-483397 Ever buy a smoked turkey leg at the deli and you could only eat 1/3 of it because it was so tough? Take a bottle of olive oil and drizzle a small stream across the skin on the breast of the turkey and some on the thighs and legs. The oil just helps the rub to stick better. The secret to this amazing recipe is to roast the chicken on low and slow and then finish it off on a high temperature, to crisp up the skin. Leftovers can be stored in the fridge for 3-4 days, or the freezer for 2-3 months. 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 BBQ tongs. Use your pellet grills (we prefer this over electric smokers) and follow these tips for fall-off-the-bone, juicy smoked chicken! I then grab the area you pointed out with a towel and pull. IF you have a larger turkey you can double this. Charcoal imparts a slightly different flavor than meat smoked or cooked with gas, but the wood chips you choose to use will also make a difference. Preparing The Meat For Smoking These turkey legs should be attacked hands and teeth only. Lamb smoking times and temperatures Once the drumsticks are coated with the rub leave them be or place them in a bowl and place them in the fridge if it's gonna be a little while before you smoke them. Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F. Remove the turkey legs from the smoker, and dig in! This is what gives them that signature pink color that looks almost like a ham. You'll need a meat thermometer to make sure you cook your turkey to the right temperature. Cut the string that is holding the legs together. It’s sure to be one of the best hunks of meat you ever treat yourself to. They’re delivered straight to your door! This magically wet curing liquid does 3 things to the turkey legs: This brine combined with the smoke make for a flavor explosion, with tender, fall-off-the-bone meat. I usually get most of them in one shot, but I still go through the meat like I was doing PP. If you want to amp up the overall flavor of the turkey leg, you can rub it down with a seasoning blend. Insert it close to, but not touching, the thigh bone. The legs at Disneyland are male tom turkey legs. You will be amazed by how many recipes are out there making use of every leftovers, including turkey carcass or neck, which many people may not prefer to eat at all. Remove the giblets from it. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. Follow the recipe below and let’s make something delicious! Not a self baster!Young birds will be fall of the bone. Place them and the bay leaves in the pot around the turkey leg. If you aren't eating dinner right away, make sure you have a plan to keep the food hot until you do eat. Learn more... Smoked turkey legs are a delicious staple of amusement parks and Renaissance fairs. Once the wings have been smoked, you can boil them in a stockpot with other aromatics to make a broth that is smoky and, while similar to chicken broth, provides a nice twist. The folds of the wings, under the legs and loose skin, and inside the body cavity and place where even a good rinsing won't remove the hidden bacteria. https://www.foodnetwork.com/recipes/smoked-turkey-legs-recipe-1915860 Jan 01, 2012 Smoked turkey butts (by: Anonymous) For Christmas, my family cooked smoked turkey butts and smoked turkey legs on the grill. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. In fact, some people say these turkey legs taste like ham. There are so many little bones in turkey legs a lot of it usually ends up not getting eaten. I put the two turkey legs in a few inches of water in a large, deep pan and tight lid and simmered them for half an hour, then poured out half the salty water and filled it with fresh, back to a simmer for another 1-1/2 to 2 hours. First I Googled how to heat the Eddy’s smoked turkey drumsticks and got a … Repeat on the right leg. How? 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