The right temperature to pull your meat can vary by +/- 10-20 degrees. The next day, pour the brine down the drain and then rinse the turkey legs and pat them dry. I'm sharing everything I learn along the way on my journey from amateur to pitmaster. How To Make Smoked Turkey Breast. I was able to salvage it all. 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. Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive. Meat is “done” when the temperature at its thickest point reaches the point at which it is safe to eat. You probe it with a toothpick and the probe slides in like it was warm butter. Previously, stick the meat thermometer into the meat to check its temperature: the turkey will be ready to come out when it is 165 F Drop the temperature inside of the oven to 275 F Reheat the bird for nearly five minutes per pound which means that a 10 pounds bird will take approximately fifty minutes to get ready 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. Easily save as PDF or print for future use. You may need to adjust the timing slightly. They sounded scrumptious so I jumped in with both feet and got to work. When buying a smoked turkey, see how it was smoked. 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. No problem. 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. My recommendation for a normal turkey leg is 148ºF (64.4°C) for 4 to 6 hours. 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. Our state fair now charges $12/leg, these are moist, and have a great smoked taste. Or pay an exorbitant price. 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. 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. Attach it below. Figured if nothing else it was a fairly cheap addition to our homemade dog food. You have about 4 hours tops before things get dangerous. 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. Place the turkey legs in your smoker with 3 to 4 wood chunks on top of the hot coals. Photo © 2014. Feeling adventurous I stared at star anise, anise seeds, and cloves (of which we have plenty). Learning how to cold smoke opens up a world of flavor possibilities. 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. Sous vide dark meat turkey has a slight increase in temperature and cooking time. Especially if you are new to cooking with charcoal and managing a fire. Cool to room Because smoking uses much lower temperatures than other methods of cooking, it’s important to follow a few guidelines. Place the turkey legs directly on the grate over the drip pan. On second thought–apologies! 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. Fortunately, someone was looking out for me because the legs had just barely broken 100°. 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. Try to limit the number of places you test a turkey’s 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. Heat up your smoker to 275°F. Got the temperature stabilized and, after another few minutes, I got my wings in, too. Strolling around the Internet, I came across this site. Periodically check the turkey legs, turning every once in a while, and make sure the grill maintains a temperature of 300-325 degrees. 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. As the meat cooks, moisture is released and evaporates, cooling the meat down. 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. Ask the butcher for help. Really appreciate the feedback! Dang. Put some apple wood in a covered bucket of water to soak overnight and got all my utensils together. I used apple wood chunks for smoking. 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. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. Cook poultry to at least the USDA minimum recommendation. Close the lid immediately and let it cook until internal temperature reaches 170°. It’s also difficult to give accurate cooking time estimates. It can sometimes be difficult to find turkey legs separated from the whole turkey at a local grocery store. Always store turkeys in the refrigerator or freezer to stop bacteria growth. There are ways to use wet wood chips in a pan on the lower rack of a low temperature oven to simulate grill smoking. SmokedBBQSource is supported by its readers. Bottom line: Really good recipe! It’s definitely a keeper! Had a couple of back & foot surgeries which have kept me sidelined. We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking. What you can’t tell from watching shows like BBQ Pit Masters, is that even the experts use a good digital meat thermometer to measure the temperature in their smoker, and to know exactly when the meat is at its most tender. 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. But stay strong and push on through and you’ll get to cooked in no time. Arthur, absolutely. 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. Actually, they’re better. Their current recommended done temp for steak would leave many carnivores shaking their heads at their overcooked steaks. If you think we’ve got something wrong we would love to hear from you so leave a comment below. If you are not satisfied with the tenderness of the drum sticks, you can allow them to reheat for additional time. This results in meats tasting amazingly tender even when cooked way beyond “well done” guidelines. 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. Ever wonder if smoked turkey legs made at home could possibly be as good as the ones at carnivals and Renaissance festivals? Maintaining a full water pan in the barbecue chamber also helps to absorb heat and help moderate the temperature. 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. Remember that this is just a starting point to help you out. It’s reminiscent of the fare at almost anyplace I’ve visited that features smoked turkey legs. Bring to a boil over high heat to dissolve the salt granules. If you’re not … Then you get stuck in a cycle of over adjusting. One thing to keep in mind, though, is you’ll probably want to discard the skin, just as you would after smoking any fowl. Vince, I’m so pleased that this was a hit! Originally published November 12, 2016. 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. 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. Go for it! 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. Check your email, and click "Confirm" and well send you a copy of the smoking chart. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Smoked Turkey Legs Recipe © 2014 Russ Crandall. I used applewood. To learn how to smoke turkey legs on a … Often you’ll over adjust and close all the vents, choking off the fire. 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. 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. However, after making these, I think I'll be indulging every opportunity I get! Thanks for subscribing! **Note** This email might be in your 'Promotions' folder. Long story short, once the moisture evaporated the chunks caught on fire. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. This means you need to be constantly monitoring the internal ‘ambient’ smoker temperature, and the temperature in the center of your piece of meat. Just because you need to cook something for 12 hours, doesn’t mean you need to keep feeding in more wood. Learn more. 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. Got the smoker heated up and slapped the legs in at about 255°. 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) 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. Depending on what your cooking, there may be more waiting even after the meat is technically ‘done’. What the USDA is really looking for is a 7.0 log 10 relative reduction in bacteria. Choose turkey legs. Would I serve them at Thanksgiving? Always completely thaw meat before adding to the smoker. 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. Upload a picture of your dish Smoked turkey legs have never been high on my must-try carnival food list. More wood chips makes more smoke, increasing the smoked flavor of the turkey legs. There is also no exact temperature when determining when a brisket or pork butt is perfect. 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. See the diff? Smoked turkey leg is fully cooked. And you don’t have to stand in a long line to get one. As the son of a vegeterian, I grew up dreaming about meat. 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). Smoked 9 turkey legs in my egg smoker using this brining recipe. **Note** This email might be in your 'Promotions' folder. If I hadn’t come out when I did, I would have lost the drumsticks. According to the United States Department of Agriculture, turkey must be cooked until its internal temperature reaches 165 degrees Fahrenheit. The fact is, you can produce excellent barbecue cooking low and slow at 225°F or hot and fast 350°F+. But carefully to check internal temperature, the pre-smoked turkey will be done when it reach to 155 degrees Fahrenheit inside. How much connective tissue and fat there is. While it’s a good starting point, you can definitely adjust them. In most cases after your meat has reached 140 degrees, you will start to get diminishing results from extra smoke. Temperature settings at medium? That doesn’t mean it’s “ready”, though. Maintaining a stable temperature between 225-250°F can be a bit of a challenge. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. Marinate meat in the refrigerator and never reuse marinade from raw meat or poultry. When the turkey legs are done, remove them from the grill or smoker and let them rest for at least … Hot Tip Use an instant read thermometer to determine the internal temperature of the turkey. Once your … 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. This is why we always recommend using a dual probe thermometer setup like the ThermoWorks Smoke. In this chart on amazingribs.com you can compare ideal ‘done’ temperatures with the USDA minimum recommendation. Some people will laugh and say you can tell how done something is by poking it, we can assure you that’s BS. Not enough information to actually do your turkey right when cooking on the grill. Choose additional flavors that will meld well with the meat. Almost every beginner panics when they encounter the dreaded “stall”. We cover how to properly setup your thermometer in more detail and rank the best leave in and instant read thermometers in our guide to mastering temperature control. 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. We'd love to see your creations on Instagram, Facebook, and Twitter. Over the years they have changed their recommendations several times. 7. However, I always give them a quick finish on the grill to crisp up the skin slightly. Spanish Olive Oil Tortas ~ Tortas de Aceite. A massive hit in our house. Well, I got black pepper! Smoke legs for 4-6 hours, until the turkey legs reach an internal temperature of 165 degrees Fahrenheit. Place the turkey legs in gallon-size resealable plastic bags—2 legs per bag—and then divide the brine evenly between each bag. Came out fabulous! Allow the drum sticks to reheat slowly over about one and a half hours. Hate tons of emails? You can unsubscribe at any time. So I increased the price of black pepper by *maybe* a quarter and added two small pinches of anise seed. Then tell us. Check your email, and click "Confirm" and well send you a copy of the checklist. Let us know what you think. I started off in the 250-280 range but needed to increase to 325 to 350 to get it done. Pile hot charcoal on either side of the drip pan and close the lid. Controlled temp. Make sure you remember the 4-hour window (or stock up on toilet paper) and you’ll be good. Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches … It could also be used cold, a turkey salad sandwich or just sliced on a sandwich would taste great. Maintain the grill, charcoal, and wood chips, letting the turkey … The USDA guide shouldn’t always be considered gospel though. 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. More holes means more chances for moisture to escape. 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! “I differentiate between “done” and “ready,” a fine semantic line, but an important one when it comes to barbecue. We promise not to spam you. Rock Lobster, I’ve made these several times, and have never discarded the skin. Stir until the ice melts and the mixture comes to room temperature. In a traditional formal Thanksgiving dinner setting, they might be a bit out of place. They were truly exceptional. Add more ice if needed. I served this along with the deli meats and cheese meal that we usually have on weekends. 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. 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. This means minutes or hours per lbs calculations are always just an estimate. We have mostly stuck with the ‘low and slow’ smoker temperatures and times in this guide. at 250f for four hours with an aluminum pan of water between charcoal and turkey … 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. Again, the idea is to cook at a low temperature while wrapped or tightly covered to keep the meat moist and tender. Please elaborate on the skin, which one of your testers advises to discard. Some Extra Tips To Thoroughly Enjoy A Reheated Smoked Turkey Here’s how to make them. Pile the smoked turkey on a platter and let everyone dig in and demolish them. Can a stovetop smoker be used for this recipe? Or … Temperature charts are a great guide. Note: You can use the above instructions to cook the pre smoked turkey legs and wings or turkey breasts as well. The USDA recommends that cooked turkey be reheated to an internal temperature of 165 degrees Fahrenheit. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Cook until the deepest sections of the turkey legs reach an internal temperature of 165°F, or about 2 1/2 hours. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Easily save as a PDF so you can refer back to it whenever you need. Insert an instant-read meat thermometer into the thickest part of the turkey leg meat. 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. 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. Another goof I made in the spice department was I didn’t pay attention to the Kosher Salt–we *always* use coarse. (in addition to the turkey legs I’m doing ribs and some excellent smoked BBQ chicken wings). Season turkey breast with the spice rub and place in the smoker. Place the turkey legs in the smoker and let it do what it’s designed for. That luscious smoked turkey meat will have you forgetting all about the skin! Bake for 2 hours, rotating the pan in the oven, until the legs reach an internal temperature of 155 degrees. When meat lingers at temperatures between 40 and 140° F harmful bacteria can quickly multiply. 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. Can you define this with a temperature perhaps? Seal the bags and stash them in the refrigerator to brine overnight. Otherwise, it should all be very straightforward. Using green wood or failing to control the fire temperature can cause an excess of creosote (one of the compounds in smoke) which results in a nasty bitter taste. 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. Pour about 1/2 inch (12 mm) water into the drip pan. You don’t have to be one of these newbies though. 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? 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. You need to make sure you don’t freak out when you see a temperature spike. My son requests them frequently in our house. We hope you find the above smoking temperature charts helpful. The brisket continues to cook and becomes even tenderer. If using a charcoal grill, place a metal drip pan in the center of the grill under the grate. So glad it worked out for you and that everyone loved the turkey legs. This is my first time using my smoker since last September. Notify me of follow-up comments by email. See full disclosure. Crispy and smoky on the outside, while remaining moist and tender on the inside, thanks to the overnight brine. 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. Found two packs of 3 each turkey drumsticks for a combined total of ~$7 so we grabbed them. An overnight soak in a brine and a few hours on a smoker or grill is all you need. 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. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. For the turkey legs, set the smoker at 225°F and cook them for about 4 hours in total. 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. Bring to a boil and then stir in the remaining 2 cups cold water and ice cubes. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! No allspice. Actually, they’re better. The picture below shows an ideal thermometer setup for smoking a pork butt. 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. Just make sure it isn’t touching any bone or sitting in a pocket of fat, as this can make your reading widely inaccurate. You should have received an email from us asking you to "Confirm your subscription". This is where almost everyone makes the a classic smoker mistake and panics. Be the first on your block to be in the know. WHAT TO SERVE WITH IT: Traditionally, turkey legs are enjoyed while standing and walking around at the theme park or at a fair. 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? You don’t want to be responsible for poisoning your barbecue guests (except maybe you’re annoying neighbor…). The other probe can be inserted into the thickest part of the meat. 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 This process can cause the thermometer not to budge for hours. If you’re cooking something smaller like fish then a leave-in thermometer won’t work. All it takes is a simple brine and a little patience. I’d suggest sampling a little bit of the skin after smoking and decide at that point. Do not have a grill or a smoker, or access to either. Robust and flavorful, they would be a welcome addition to many a festive table or picnic table! Have a picture you'd like to add to your comment? 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. 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. Free Chart: Download a free copy of our smoking times and temperatures chart so you can refer back to it whenever you need. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.) You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. 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. Can you please give instructions of how to do this in the oven? Place one probe slightly raised off the grill, close to where the meat is sitting to get an accurate smoker temperature for where you meat is actually cooking (ignore that dome thermometer). Turn off all the burners but the one beneath the foil packet. Toss a handful of unsoaked apple wood chips directly on the charcoal. Manipulate the coals to maintain a temperature of 245°F to 260°F (118°C to 127°C). The end product of this smoked turkey legs recipe is a very rich, smoky meat that’s superb in flavor and texture. But an experienced pitmaster will take issue with any temperature chart. A word, If you’re a total gadget guy like me, then everything needs to connect to your smartphone. Image. 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. No cayenne. 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. 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. Then enter your email address for our weekly newsletter. Or pay an exorbitant price. 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. 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. Hi Emily, we didn’t test this recipe in the oven so I’m reluctant to give you specific instructions. Tips: Whole turkey. Avoid placing the thermometer near the bone or into any areas containing gristle. The shape, thickness and diameter of the meat can all be as important as the weight. You also need to be careful you get the right type of smoke. The upshot is that food safety is a function of both temperature and time. This is cumulative as well. An overnight soak in a brine and a few hours on a smoker or grill is all you need. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Have you tried this recipe? Make sure you click the button in that email so you can start receiving emails from us. According to USDA, ribs are “done” when they are 145°F internal temp, but they may still be tough. Thaw it and bring it to temperature that you want it. Finally, close the smoker and smoke the turkey legs for 3-6 hours until they reach an internal temperature of 165 degrees Fahrenheit. Thanks so much for developing and sharing this recipe. Actually, they’re even better. 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. 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. For turkey, you should probably rub the skin with the oil of your choice and add some of …