Smoked Turkey Legs
Chef Britt recreates one of her favorite fair foods: Smoked Turkey Legs. She gets the Yoder Smokers Wichita Loaded Offset Smoker fired up and shows you how it's done.
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*** TIME STAMPS ***
00:00 Intro
00:34 Brining the Turkey Legs
02:26 Starting the Yoder Smokers Offset Smoker
05:56 Cooking the Turkey Legs
08:05 Finishing Temperatures
08:49 Let's Have a Taste
09:44 Outro
The Perfect Thanksgiving Turkey #shorts
The Perfect Thanksgiving Turkey ????
The average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020). When it comes to the turkey, I’m here to hopefully ease that stress.
Spatchcock your turkey:
How:
-Remove backbone, unfold legs, press down on breast to flatten
Why:
-Crispy skin: flat shape with skin facing same direction means it will be evenly exposed to heat
-Ideal internal temp: dark meat is only done at ~175F+ while breast meat dries out above ~160F. Spatchcock exposes dark meat, allowing it to cook faster
-Backbone can be used for gravy
Dry Brine:
How:
-Salt turkey day before cooking, rest in fridge loosely covered
-Combine 1/2c kosher salt with 1T baking powder for extra crispiness
***Some birds come pre-brined/salted. Minimally salt or skip this step if using this type.
Why:
-Crispy skin: skin dries out for better & more even browning
-Seasoned & juicy turkey: salt penetrates deeply, moisture retention is improved
Cook:
How:
-Place on rack over tray. Scatter tray w/ veg/herbs to help prevent smoke, reserved juices can be added to gravy
-Less than 15lb Turkey (recommended): 450F oven/smoker until IT of 150F in breast (~1.5hours)
-Greater than 15lb turkey: 400-425F oven/smoker until IT of 150F in breast
-Refer to my “turkey” highlight bubble to understand why 150F is perfectly safe
-Rest 20 mins
Final notes:
-High oven temp may cause smoke (IMO worth it for crispy skin)
-Traditional liquid brine can work though less browning & diluted flavor
-Covering bird in butter reduces crispiness (!) (butter is ~20% water and cools down skin as it evaporates)
-Basting bird can distribute some flavor, but ultimately adds moisture & reduces browning
References: Much of this info is from @JKenjiLopezAlt, check out seriouseats.com for further details.
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Disney Smoked Turkey Leg Recipe - AmazingRibs.com - BBQFOOD4U
Disney Smoked Turkey Recipe
Learn how to make Disney style smoked turkey legs at home on your barbecue. Juicy turkey with delicious hickory smoked skin that is absolutely delicious. To read more information -
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How To: Smoked Turkey Legs on a Weber Charcoal Grill, Easy Cooking Recipe
Hi! In this video, I show you a super-easy way to smoke turkey legs on a Weber Charcoal grill. The Weber Kettle is the easiest charcoal grill to cook on. Many people tend to overthink on issues like smoking on a weber kettle, or any charcoal grill, brine or no brine, how to brine poultry, sauce or no sauce, etc. Sometimes I brine, sometimes I don't. I usually save the brining for a whole bird, as I do not find it necessary to brine a leg or a wing. My cooking videos are a bit unique, in that my aim is to show you how to do less overthinking, and prove that it is not an exact science! Enjoy!
Music: Turn Up The Watts
Musician: Jason Shaw
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