Turkey legs: How do they do it?

[italiansport]

I was at Barrett Jackson yesterday and in addition to enjoying the cars one of the highlights was getting a turkey leg for lunch. These turkey legs are the most tender and tasty I've ever had anywhere and my attempts to duplicate them have not been successful. I know they are a lot of really good cooks on this forum so I'd though Id ask if anyone knows how to make them!
Jim

 

[29aholic]

I would smoke them for about 2-3 hours uncovered, then wrap them in foil to finish them off for about another 2-3 hours, depending on your cooking temp.

 

[hsguy]

You could try brining them before cooking. Brined and Roasted Turkey Legs - Life, Love, and Good Food

 

[snubbyfan]

I've never cooked a turkey leg before but if I did I'd probably marinate it in a garlic, herb and wine marinate for a coupla days in the 'fridge.
Fire up the grill and smoke it in maple at around 225 degrees, turning it a few times 'til it had an internal temperature of 165 degrees.

 

[jlrhiner]

First, take a turkey..........

 

[italiansport]

I tried just about all of the above and thanks for the suggestions. They come out good but not like the ones I buy at Barrett Jackson. I've heard that they start cooking these while they're still frozen but can't verify this. I've also heard they boil them before they ever hit the grill.
Jim

 

[amazingflapjack]

and then...

I've never cooked a turkey leg before but if I did I'd probably marinate it in a garlic, herb and wine marinate for a coupla days in the 'fridge.
Fire up the grill and smoke it in maple at around 225 degrees, turning it a few times 'til it had an internal temperature of 165 degrees.

throw away the turkey leg, and eat the pan!

 

[bigchuck83]

I've never cooked a turkey leg before but if I did I'd probably marinate it in a garlic, herb and wine marinate for a coupla days in the 'fridge.
Fire up the grill and smoke it in maple at around 225 degrees, turning it a few times 'til it had an internal temperature of 165 degrees.

Wow that sounds pretty good, may have to try that someday

 

[snubbyfan]

Wow that sounds pretty good, ma have to try that someday

Works great for chicken and pork. Why not turkey?

 

[soFlaNative]

I've never cooked a turkey leg before but if I did I'd probably marinate it in a garlic, herb and wine marinate for a coupla days in the 'fridge.
Fire up the grill and smoke it in maple at around 225 degrees, turning it a few times 'til it had an internal temperature of 165 degrees.

I'd loosen the skin then a simple salt / sugar brine with a shot of Worcester (sp.) then a garlic and herb rub under the skin.
Wish I could maintain 225 deg. on my Weber for the four hours or so to get to 165 internal. Mostly because I can't find a thermometer worth a hoot. Best I can do is around 300 for 3 or 4 hours without having to add coals.

 

[joeintexas]

I had a neighbor years ago who once a year would cook up the best tasting chicken legs you ever tasted. He would marinate them overnight in a garlic sauce then pressure cook them the next day just enough to get them really tender and moist then he put them on the grill with his homemade bbq sauce. Hadn't thought about that in years, thanks for the memory. I bet it would work on turkey too.

 

[BigBoy99]

The pressure cooker is what Col;. Sanders uses to do his chicken and think that is the secret of making them tender and juicy.

 

[ditrina]

Disney sells the heck out of them..


Disney-Style Smoked Turkey Legs

 

[SPEEDGUNNER]

Real question is...besides the turkey leg, did you buy anything else?

 

[Ivan the Butcher]

After a pressure cooking, then give them the seasoning or rub of your choice. You can Bake, grill or Smoke them or you can slather them in a sauce, like Buffalo wings! You cannot deep fry them though, because of the water! The Colonel uses pressure deep frying!

Ivan

 

[paplinker]

Wouldn't pressure cooking make the meat fall off the bone?

I might try the brine trick. When the Amish around here sell grilled chicken they are pulling them out of a large cooler full of a brine-seasoning mix.

 

[chaparrito]

Brine, pressure cook but not too much, finish on the grill.

 

[Beauetienne]

Around South Louisiana, they are sold in soul/southern style small restaurants and even at some neighborhood convenience stores. Some are boiled in crawfish boil seasoning. Some cook them on electric rotisseries. Some stuff them (with onions, bell pepper, garlic) and and slowly braise them. I have deep fat fried them. All good.

 

[joeintexas]

Wouldn't pressure cooking make the meat fall off the bone?

Don't pressure them very long, just a few minutes to make them tender and very juicy. They were delicious.

 

[29aholic]

I should have added brining is the only way to go.

My recipe for smoking turkeys is:
12oz Morton's Tender Quick per 20lb of turkey
1 standard canister of poultry seasoning
4-6oz of minced garlic

Pour all of that in a large stock pot and add enough water to make a good slurry disolving most of the TQ.
Spike the skin of the turkey with a big fork and place in the pot. Add more water until the turkey is submerged. The bird needs to brine for a minimum of 24 hours and 48 is better.

I pull the bird out of the cooler and brine about 3 hours prior to smoking so it has time to get to room temperature. Optimally, I smoke at 225 for 6 hours, then cover it and put it in an electric roaster or oven on low until it's finished.