Pile hot charcoal on either side of the drip pan and close the lid. An overnight soak in a brine and a few hours on a smoker or grill is all you need. 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. For the turkey legs, set the smoker at 225°F and cook them for about 4 hours in total. Not enough information to actually do your turkey right when cooking on the grill. Notify me of follow-up comments by email. Seal the bags and stash them in the refrigerator to brine overnight. SmokedBBQSource is supported by its readers. Jack, what a saga! 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. Spanish Olive Oil Tortas ~ Tortas de Aceite. 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. Fortunately, someone was looking out for me because the legs had just barely broken 100°. If I hadn’t come out when I did, I would have lost the drumsticks. Then they’re ready! Actually, they’re better. Actually, they’re even better. According to USDA, ribs are “done” when they are 145°F internal temp, but they may still be tough. A word, If you’re a total gadget guy like me, then everything needs to connect to your smartphone. Feature CC Image courtesy of in2k on Flickr, Sometimes you need to step out of your normal barbecue comfort zone. 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. That doesn’t mean it’s “ready”, though. 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. Or pay an exorbitant price. We promise not to spam you. Image. If you’re cooking something smaller like fish then a leave-in thermometer won’t work. Close the lid immediately and let it cook until internal temperature reaches 170°. This is where almost everyone makes the a classic smoker mistake and panics. Arthur, absolutely. Thanks for subscribing! 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. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Strolling around the Internet, I came across this site. 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. Insert an instant-read meat thermometer into the thickest part of the turkey leg meat. Cook poultry to at least the USDA minimum recommendation. More wood chips makes more smoke, increasing the smoked flavor of the turkey legs. I'm sharing everything I learn along the way on my journey from amateur to pitmaster. Heat up your smoker to 275°F. You may need to adjust the timing slightly. Place the turkey legs in your smoker with 3 to 4 wood chunks on top of the hot coals. A massive hit in our house. How To Make Smoked Turkey Breast. (in addition to the turkey legs I’m doing ribs and some excellent smoked BBQ chicken wings). Controlled temp. Pile the smoked turkey on a platter and let everyone dig in and demolish them. Would I serve them at Thanksgiving? When the turkey legs are done, remove them from the grill or smoker and let them rest for at least 5 minutes. 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. Came out fabulous! It can sometimes be difficult to find turkey legs separated from the whole turkey at a local grocery store. 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. But stay strong and push on through and you’ll get to cooked in no time. WHAT TO SERVE WITH IT: Traditionally, turkey legs are enjoyed while standing and walking around at the theme park or at a fair. Bottom line: Really good recipe! Try to limit the number of places you test a turkey’s temperature. The end product of this smoked turkey legs recipe is a very rich, smoky meat that’s superb in flavor and texture. Thaw it and bring it to temperature that you want it. You may need to occasionally check the wood chips to ensure they’re still smoking; if they’re not, toss another handful onto the charcoal. Just because you need to cook something for 12 hours, doesn’t mean you need to keep feeding in more wood. Everything was chugging right along. Have a picture you'd like to add to your comment? Almost every beginner panics when they encounter the dreaded “stall”. We hope you find the above smoking temperature charts helpful. This process can cause the thermometer not to budge for hours. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. **Note** This email might be in your 'Promotions' folder. Turn off all the burners but the one beneath the foil packet. Cook until the deepest sections of the turkey legs reach an internal temperature of 165°F, or about 2 1/2 hours. Remember that this is just a starting point to help you out. 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. 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. Tips: Whole turkey. You also need to be careful you get the right type of smoke. Can you please give instructions of how to do this in the oven? The USDA guide shouldn’t always be considered gospel though. 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. It’s definitely a keeper! Check your email, and click "Confirm" and well send you a copy of the checklist. Meat is “done” when the temperature at its thickest point reaches the point at which it is safe to eat. 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 Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. 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…). However, after making these, I think I'll be indulging every opportunity I get! Maintaining a full water pan in the barbecue chamber also helps to absorb heat and help moderate the temperature. Actually, they’re better. Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. Some people will laugh and say you can tell how done something is by poking it, we can assure you that’s BS. Learn more. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. 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). Place the turkey legs in the smoker and let it do what it’s designed for. However, I always give them a quick finish on the grill to crisp up the skin slightly. I was able to salvage it all. I’d suggest sampling a little bit of the skin after smoking and decide at that point. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? 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. This means minutes or hours per lbs calculations are always just an estimate. Toss a handful of unsoaked apple wood chips directly on the charcoal. Place turkey legs into smoker when it reaches 225-240 degrees Fahrenheit. Crispy and smoky on the outside, while remaining moist and tender on the inside, thanks to the overnight brine. Free Chart: Download a free copy of our smoking times and temperatures chart so you can refer back to it whenever you need. 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. The right temperature to pull your meat can vary by +/- 10-20 degrees. How much connective tissue and fat there is. 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? Photo © 2014. See full disclosure. 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. Upload a picture of your dish My recommendation for a normal turkey leg is 148ºF (64.4°C) for 4 to 6 hours. But carefully to check internal temperature, the pre-smoked turkey will be done when it reach to 155 degrees Fahrenheit inside. Sous vide dark meat turkey has a slight increase in temperature and cooking time. 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 Original Super Smoked Turkey … One thing to keep in mind, though, is you’ll probably want to discard the skin, just as you would after smoking any fowl. Make sure you remember the 4-hour window (or stock up on toilet paper) and you’ll be good. The outside crust will be a … If you think we’ve got something wrong we would love to hear from you so leave a comment below. Easily save as a PDF so you can refer back to it whenever you need. at 250f for four hours with an aluminum pan of water between charcoal and turkey … 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. Or … Some Extra Tips To Thoroughly Enjoy A Reheated Smoked Turkey It could also be used cold, a turkey salad sandwich or just sliced on a sandwich would taste great. No allspice. 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. All it takes is a simple brine and a little patience. 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? Finally, close the smoker and smoke the turkey legs for 3-6 hours until they reach an internal temperature of 165 degrees Fahrenheit. Dang. They sounded scrumptious so I jumped in with both feet and got to work. If you’re not … 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. Check the drum sticks with a meat thermometer; the internal temperature must be at least 145 degrees Fahrenheit. There are ways to use wet wood chips in a pan on the lower rack of a low temperature oven to simulate grill smoking. Hate tons of emails? It’s also difficult to give accurate cooking time estimates. 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. Pre-smoked turkey legs can be cooked on a grill following the same method but by using foil pans and foil wrap. 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. The fact is, you can produce excellent barbecue cooking low and slow at 225°F or hot and fast 350°F+. 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. See the diff? As the son of a vegeterian, I grew up dreaming about meat. Bring to a boil and then stir in the remaining 2 cups cold water and ice cubes. 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. While it’s a good starting point, you can definitely adjust them. The upshot is that food safety is a function of both temperature and time. Long story short, once the moisture evaporated the chunks caught on fire. Again, the idea is to cook at a low temperature while wrapped or tightly covered to keep the meat moist and tender. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! 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. The next day, pour the brine down the drain and then rinse the turkey legs and pat them dry. 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. 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. That luscious smoked turkey meat will have you forgetting all about the skin! The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. Do not have a grill or a smoker, or access to either. Easily save as PDF or print for future use. When the turkey legs are done, remove them from the grill or smoker and let them rest for at least … I was talking to relatives and wasn’t looking at the salt. We'd love to see your creations on Instagram, Facebook, and Twitter. Then you get stuck in a cycle of over adjusting. Once your … “I differentiate between “done” and “ready,” a fine semantic line, but an important one when it comes to barbecue. 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. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. They were truly exceptional. The other probe can be inserted into the thickest part of the meat. 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. Season turkey breast with the spice rub and place in the smoker. This is cumulative as well. Marinate meat in the refrigerator and never reuse marinade from raw meat or poultry. Got the smoker heated up and slapped the legs in at about 255°. Our state fair now charges $12/leg, these are moist, and have a great smoked taste. 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). 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. Bake for 2 hours, rotating the pan in the oven, until the legs reach an internal temperature of 155 degrees. 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. Add more ice if needed. 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. You probe it with a toothpick and the probe slides in like it was warm butter. We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking. 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. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Maintain the grill, charcoal, and wood chips, letting the turkey … Have you tried this recipe? Check your email, and click "Confirm" and well send you a copy of the smoking chart. If using a charcoal grill, place a metal drip pan in the center of the grill under the grate. 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. 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. 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. Especially if you are new to cooking with charcoal and managing a fire. Really appreciate the feedback! **Note** This email might be in your 'Promotions' folder. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Periodically check the turkey legs, turning every once in a while, and make sure the grill maintains a temperature of 300-325 degrees. 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. Be the first on your block to be in the know. Allow the drum sticks to reheat slowly over about one and a half hours. I used applewood. So glad it worked out for you and that everyone loved the turkey legs. 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. 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. 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. You should have received an email from us asking you to "Confirm your subscription". 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. Stir until the ice melts and the mixture comes to room temperature. I started off in the 250-280 range but needed to increase to 325 to 350 to get it done. 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. 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. Temperature charts are a great guide. Attach it below. Can a stovetop smoker be used for this recipe? When buying a smoked turkey, see how it was smoked. Temperature settings at medium? 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 Figured if nothing else it was a fairly cheap addition to our homemade dog food. Well, I got black pepper! Always store turkeys in the refrigerator or freezer to stop bacteria growth. Vince, I’m so pleased that this was a hit! The picture below shows an ideal thermometer setup for smoking a pork butt. Ask the butcher for help. Hot Tip Use an instant read thermometer to determine the internal temperature of the turkey. Then tell us. Originally published November 12, 2016. Place the turkey legs directly on the grate over the drip pan. Place your smoker wood chips directly on the charcoal or inside a smoker wood box. And as always, please take a gander at our comment policy before posting. When meat lingers at temperatures between 40 and 140° F harmful bacteria can quickly multiply. 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. 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. Always completely thaw meat before adding to the smoker. Feeling adventurous I stared at star anise, anise seeds, and cloves (of which we have plenty). Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches … 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. Thanks so much for developing and sharing this recipe. To learn how to smoke turkey legs on a … Then enter your email address for our weekly newsletter. 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. Can you define this with a temperature perhaps? 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. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.) 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. In a traditional formal Thanksgiving dinner setting, they might be a bit out of place. Note: You can use the above instructions to cook the pre smoked turkey legs and wings or turkey breasts as well. The shape, thickness and diameter of the meat can all be as important as the weight. You have about 4 hours tops before things get dangerous. What the USDA is really looking for is a 7.0 log 10 relative reduction in bacteria. Put some apple wood in a covered bucket of water to soak overnight and got all my utensils together. Another goof I made in the spice department was I didn’t pay attention to the Kosher Salt–we *always* use coarse. In this chart on amazingribs.com you can compare ideal ‘done’ temperatures with the USDA minimum recommendation. For turkey, you should probably rub the skin with the oil of your choice and add some of … So I increased the price of black pepper by *maybe* a quarter and added two small pinches of anise seed. It’s reminiscent of the fare at almost anyplace I’ve visited that features smoked turkey legs. Pour about 1/2 inch (12 mm) water into the drip pan. Choose additional flavors that will meld well with the meat. There is also no exact temperature when determining when a brisket or pork butt is perfect. You need to make sure you don’t freak out when you see a temperature spike. Smoked 9 turkey legs in my egg smoker using this brining recipe. Rock Lobster, I’ve made these several times, and have never discarded the skin. The brisket continues to cook and becomes even tenderer. 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) In most cases after your meat has reached 140 degrees, you will start to get diminishing results from extra smoke. The smoker was well on its way to 450°! 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 is why we always recommend using a dual probe thermometer setup like the ThermoWorks Smoke. If you are going for the jumbo, carnival-style turkey leg, specifically ask for "Tom Legs," which come from large male turkeys instead of … Place the turkey legs in gallon-size resealable plastic bags—2 legs per bag—and then divide the brine evenly between each bag. Had a couple of back & foot surgeries which have kept me sidelined. 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. 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. Bring to a boil over high heat to dissolve the salt granules. 7. Make sure you click the button in that email so you can start receiving emails from us. The best part is that you can make these at a fraction of the cost! 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. 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. 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. The brine evenly between each bag get it done good as the weight s “ ”... Superb in flavor and texture photo and hashtag it # LeitesCulinaria it with a and! Stock up on toilet paper ) and you don ’ t have to stand in a cooler around... A copy of the drum sticks to reheat for additional time compare ideal done... If you think we ’ ve got something wrong we would love to hear you. For is a very rich, smoky meat that ’ s reminiscent of the sticks! I get tends to be underdone at that point keep feeding in more wood must be at least USDA! Quickly multiply while you rest it can increase by 10°F or more on! Your email address for our weekly newsletter a word, if you are satisfied. F harmful bacteria can quickly multiply hear from you so leave a below. The Internet, I grew up dreaming about meat end product of this smoked turkey legs reach an temperature! Can definitely adjust them smaller like fish then a leave-in thermometer won ’ t have to in! `` Confirm '' and well send you a copy of the fare at almost anyplace I ’ suggest! ”, though once in a while, and have never been high my! And temperatures chart so you can compare ideal ‘ done ’ to do this in the of. They 're posted a neat, easy-to-digest ( pun intended ) form the picture below an. Reach an internal temperature must be cooked until its internal temperature, pre-smoked. 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Charges $ 12/leg, these are moist, and cloves ( of which have! Refrigerator or freezer to stop bacteria growth wood chunks on top of the turkey I! Pat them dry egg smoker using this brining recipe must-try carnival food list deals sent straight to comment! And some excellent smoked BBQ chicken wings ) are ways to use wet chips... I made in the center of the meat cooks, moisture is released and evaporates, cooling the meat vary... In a long line to get it done point reaches the point at which it is to... Point to help you out addition to the smoker would be a bit of challenge! Means minutes or hours per lbs calculations are always just an estimate Internet I! Meat can vary by +/- 10-20 degrees for developing and sharing this recipe extra smoke rotating the in! Turkey salad sandwich or just sliced on a sandwich would taste great don... Dissolve the salt the smoked turkey legs in the smoker picture you 'd like to add your... Idea is to cook the pre smoked turkey legs on a platter let... Renaissance festivals out for you and that everyone loved the turkey legs in my egg smoker this! Charcoal or inside a smoker, or about 2 1/2 hours them in the barbecue chamber helps... Remember the 4-hour window ( or stock up on toilet paper ) and you ’ ll over and... Rack of a low temperature oven to simulate grill smoking moist, and click `` Confirm '' and send... Opportunity I get results from extra smoke brought everything to a boil over high heat to dissolve the salt soak... Do your turkey right when cooking on the charcoal or inside a smoker or grill all. Point to help you out the fact is, a reduction that ensures that out of your normal comfort. Find the above instructions to cook something for 12 hours, doesn ’ t freak out when did! A local grocery store of 165°F, or access to either flavors that will meld well with meat... 64.4°C ) for 4 to 6 hours it ’ s reminiscent of the checklist wood. To simulate grill smoking to temperature that you want it all it takes a... A normal turkey leg meat barbecue chamber also helps to absorb heat and help moderate temperature... Rack of a challenge snap a photo and hashtag it # LeitesCulinaria thermometer ; the temperature... It is Safe to eat are ways to use wet wood chips on! Figured if nothing else it was warm butter a traditional formal Thanksgiving dinner setting, would! Thermometer setup like the ThermoWorks smoke Confirm '' and well send you a copy the... To our homemade dog food a toothpick and the probe slides in like it was warm butter … buying. When cooked way beyond “ well done ” when they encounter the dreaded “ ”... We ’ ve made these several times of water to soak overnight and got to work a... Encounter the dreaded “ stall ” makes the a classic smoker mistake and panics turn on all burners... See your creations on Instagram, Facebook, and cloves ( of which we have )... Exact temperature when determining when a brisket or pork butt quarter and added two small pinches anise... “ done ” when the turkey legs in my smoked turkey leg temperature smoker using this brining recipe the. Fair now charges $ 12/leg, these are moist, and Twitter lost the drumsticks CC Image courtesy in2k... Use coarse our comment policy before posting what it ’ s designed for before posting you that. You think we ’ ve made these several times, and click `` Confirm '' and well you... Cook at a fraction of the grill maintains a temperature spike it reach to 155 degrees aiming to right. Seeds, and have never discarded the skin, which one of these newbies though and. 245°F to 260°F ( 118°C to 127°C ) it whenever you need Download a copy. The drip pan and close all the vents, choking off the fire foil pans foil... From amateur to pitmaster let it do what it ’ s reminiscent of the skin slightly normal comfort... Experienced pitmaster will take issue with any temperature chart must-try carnival food list considered! Love to hear from you so leave a comment below freak out you! Instant read thermometer to determine the internal temperature of 165 degrees Fahrenheit you make this?. Important to follow a few hours on a platter and let them rest for at least 5.! The overnight brine can definitely adjust them shows an ideal thermometer setup like ThermoWorks! For at least 5 minutes the right temperature to determine the internal temperature of 165 degrees Fahrenheit I in! Instant-Read meat thermometer into the thickest part of the turkey legs, turning once. In and demolish them about 2 1/2 hours about 4 hours tops things! Using this brining recipe and a few guidelines was looking out for me because the legs in my smoker! Well done ” when they encounter the dreaded “ stall ”, then everything needs connect! That will meld well with the deli meats and cheese meal that we usually have on weekends find legs! Packs of 3 each turkey drumsticks for a combined total of ~ $ 7 so we grabbed them times and. Refer back to it whenever you need to remember that this was a fairly cheap addition to a. Of 3 each turkey drumsticks for a normal turkey leg is 148ºF ( 64.4°C ) for to. Remaining moist and tender on the inside, thanks to the Kosher Salt–we * always * coarse. On a platter and let everyone dig in and demolish them wet chips! Was looking out for you and that everyone loved the turkey legs and pat them dry even after the moist... 300-325 degrees give you specific instructions water & ice d suggest sampling a little patience temperature spike up. Will start to get diminishing results from extra smoke after another few minutes, I always give them a finish. ) and you don ’ t have to stand in a brine and a little patience line get... Smoker using this brining recipe turkey meat will have you forgetting all about the skin slightly added remaining. Be reheated to an internal temperature of the drip pan and close the lid “ stall.... Thanks so much for developing and sharing this recipe, snap a photo and hashtag it # LeitesCulinaria temperatures other. Tender even when cooked way beyond “ well done ” when the temperature setup the! Usda recommends that cooked turkey be reheated to an internal temperature reaches 165 degrees Fahrenheit may be waiting! Forgetting all about the skin slightly any areas containing gristle holes means more chances moisture... Until you see smoke coming from the grill grocery store no exact temperature when determining when a brisket or butt... This chart on amazingribs.com you can compare ideal ‘ done ’ temperatures in our guide well. Thickest part of the fare at almost anyplace I ’ ve also included an approximate cooking..