I recommend you follow FDA guidelines. Great recipe for Smoked Turkey Leg with Chickpeas. Fall-off-the-bone tender slow cooker turkey legs Recipe by Destination Belly Serves 2 (one turkey leg each- we had leftovers) Ingredients 2 turkey legs, with skin and bone 1 yellow onion, chopped (optional) 1 red potato, chopped (optional) Salt and pepper Instructions Salt and pepper the turkey legs. Pat duck . Moist, Fall Off The Bone Baked Turkey. Remove the turkey legs from the refrigerator and take the legs out of the brine. When the fire starts, set the temperature to 225°F and close the lid. The FDA recommends cooking turkey to an internal temperature of 165°F. (Make sure the probe doesn't touch bone or you'll get a false reading.) If it takes more water to cover the turkey, then make more brine solution at a ratio of ¼ cup of kosher salt (or 3 tablespoons table salt) to 1 quart of water. It’s so much easier than you might think. 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. Combine the following spices in a bowl and rub the turkey legs with the mixture. SMOKED TURKEY LEGS * How to reheat pre-cooked Smoked Turkey Legs so they're fall-off-the-bone tender * OVEN or CROCKPOT ** just water needed ** Bonus Smoked Turkey Broth when they're done July 2020 Please visit my daily recipe page: Seasonal and Holiday Recipe Exchange * link button below I find it way easier to process. it up without gravy or ketchup because it's really that good! Close the lid and cook for a few more minutes. Not only did Nathan man the smoker, but he was also my turkey holding hand model – the only problem came during our photo shoot when I turned my back to answer a question from Princess. Remove the turkey leg from the brine. ... iykyk ... I will say that if you want to be absolutely safe, follow the USDA guideline for cooking until 165°F. March means it’s Rodeo Season in Houston! However, the USDA also says that at 150°F, salmonella and other pathogens are killed in just under 4 minutes. Cover with a lid or plastic wrap and refrigerate for 2-24 hours (or overnight). These meaty turkey legs are brined overnight in a fragrant, salty brine so that they soak up lots of flavors and are fall-off-the-bone tender. Pat it dry with a towel. A few spices, a savory rub, a few hours in a smoker, and you have delicious, crisp, spicy, blackened, rodeo-worthy turkey legs in your own home. The night before you plan to cook, mix together salt, pepper, sugar and thyme. Brining the turkey legs will make sure you have a tender, moist dish that you are proud to serve to your guests. Nathan and I paired up on this recipe – I created the rub(s) and he manned the smoker. The Secrets To Amazing Smoked Chicken Wings Every Time June 30, 2017 Appetizers , Grilling , Holidays , Main Dishes , Meats , Must Try … In order to ensure they are fall-off-the-bone tender, you will want to smoke these low and slow and to perfection. Press most of the air out of the top of the bag and zip it closed making sure that all of the turkey legs are submerged in the liquid brine. Here’s what you get if you win. So, shall we recap? Rinse turkey legs off under cold water, and pat it dry with paper towels. Sparkling the turkey wings, then rub all surfaces of the wings with the lemon wedges Subsequent, place the wings into a large bowl or dish and drizzle the wings with the olive oil. Use a paper towel or butcher paper to wrap the bone of the turkey leg and pick it up to eat. Nope! I love the prepackaged smoked turkey drumsticks I buy at WalMart and I found how to cook them fall-off-the-bone-tender. When the pellet grill is hot, place the turkey leg on the grill and stick a leave-in thermometer into the thickest part of the meat. Remove the turkey leg from the smoker and cover with aluminum foil or butcher paper and allow it to rest for 10 minutes. Cover immediately and leave it to do its thing. shove the orange quarters, onion, celery, carrot, bay leaves, sage, and parsley inside the turkey cavity. Bring to a boil over high heat to dissolve the salt granules. The aroma alone had me at hello. I brined them over night, smoked for 2 hrs @ 220, wrapped in foil for 2 more hours. Mix the melted butter, ACV, and 1 tsp Tony’s and inject into the main parts of the turkey*. Prepare your pellet smoker. Quarter the onions and chop all the vegetables into large pieces. It is packed full of flavor and has a delicious orange lemon butter sauce drizzled on top (I could put this sauce on anything!). Your children will gobble {ha!} Rub the leg with the mustard and sprinkle with salt and pepper. So, i tried to duplicate these legs on The video and i did OK. Have you ever smoked a turkey leg? Turn the legs back over … The smell was out of this world. Set bagged turkey into a 9x13-inch baking pan. This recipe will give you a turkey so succulent and juicy the meat literally falls off the bone. If you need to feed a hungry mob of people quickly, then check out these awesome air fryer parmesan chicken tenders. If you are able to rotate/remove the bones, then good, If there's resistance, wrap … Did you make this recipe? If you are lucky enough to have a friend who hunts, maybe you will be gifted some wild turkey legs, but that isn’t always the case. In this recipe, I used crushed black peppercorn, orange slices, lemon slices, and minced garlic. Once the glaze has set, flip the legs over and apply the glaze to that side too. At this point, the more you cook the turkey, the drier it will become. The leg of a wild turkey is especially lean and muscular, I mean, it is the main working muscle in the bird. If your turkey leg has some of the hock remaining, you can chop the hock off once it is fully cooked. Posted on Last updated: November 16, 2020 Categories Main dish, Traeger. Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed. Place turkey legs directly on bbq rack, away from coals and over foil container to catch juices, replace lid and cook 30 mins. Wrap the container in plastic wrap and place it in the fridge for 2-24 hours. Juicy, fall off the bone tender, crispy, crackling skin, melt in your mouth delicious smoked turkey legs. Have you ever smoked a turkey leg? Tell us about it in the comments below! If it is not fully submerged, add 1 cup of cool water at a time until it is fully covered. Be sure to tag me at @alicensetogrill and let me know how you liked it! Pour your favorite drink and enjoy while you browse A License To Grill to find your next favorite recipe! this is a, Getting started on the Christmafication becau, My life changed completely on 11/18/03. When you take the turkey legs off of the grill, the internal temperature will continue to hold and even increase as the meat rest. Dress up and rock out country style, y’all. In this recipe, I use garlic, black pepper, and citrus fruit to pump it full of flavor. If you get your hands on some wild turkey, you will need to try this recipe for smoked turkey legs! Tie the legs with Place the turkey in a covered roasting pan and bake at 475 degrees for 20 minutes. Check temp, adjust airflow to keep it stable at 120°C (250°F). Bring on the boots, the food, the music, the food….. A few spices, a savory rub, a few hours in a smoker, and you have delicious, crisp, spicy, blackened, rodeo-worthy turkey legs in your own home. Turn the oven temperature down to 250 degrees, without removing the turkey from the oven. https://www.allrecipes.com/recipe/84456/roasted-turkey-legs My name is Josh Boquist and it is Grill Time! This is especially noticeable for leaner pieces of meat, like wild turkey. When Nathan and I think about rodeo foods, we immediately think of smoked turkey legs. I know, that sounds sketchy, but keep reading, I will explain my logic! Wild turkey is a very lean meat. Sprinkle all of the seasonings onto the wings, then rub the seasonings all over the wings. Remember to wash your sink well after you rinse the brined turkey to avoid cross-contamination. For so many years we, No filter Preheat your smoker to 225 degrees F. Place your … Place the turkey in the Dutch oven or cast iron oven dish. I also love food, and A License To Grill is my passion where outdoors intersects food - grilling, smoking, and all things tasty! Combine the worcestershire sauce and vegetable oil, gently rub this all over the turkey legs, working it in under the skin, too. Cool to room temperature. I love the outdoors. We can’t wait to make more this weekend! Then you can add your favorite aromatics. Peel but … The USDA recommends cooking turkey to 165°F in order to kill any potentially harmful bacteria, but you can get a much more tender piece of turkey if you take it off the grill a bit earlier. That was, Combine the rub ingredients and set aside, Gently loosen the skin on the turkey legs. Every single time we went in or out of the house while the turkey legs were smoking, we started drooling. The following morning, add the turkey legs to the room temperature brine and refrigerate for 4 to 6 hours. Mix all other ingredients except the “more Tony’s” and spoon a couple small spoons under the skin of the breast meat and spread the rest evenly over the skin of the wings, legs and breasts. I always take my turkey off once it reaches 150°F. Then I can be confident that the meat is safe to eat, but also have a much more tender turkey leg. Mix the salt, sugar, and hot water in a large mixing bowl until fully dissolved. The meat should fall off the bone and the smoked turkey taste is infused throughout every forkful of greens. To get a nice crispy skin, you want the turkey leg to be dry. Throw a half-handful of wood chips on the grate over the coals, making sure a few fall in. Remove the legs from the brine and pat them dry with paper towels. Juicy, fall off the bone tender, crispy, crackling skin, melt in your mouth delicious smoked turkey legs. It’s so much easier than you might think. Smoke the wild turkey leg until it reaches an internal temperature of 150°F (see notes). A brine works by denaturing the meat’s proteins and allowing it to retain more moisture throughout the cooking process. Disclosure: I have received compensation for this post from NRG and Reliant.”, Filed Under: Poultry, Recipes, Sponsored Tagged With: Recipes, rodeo food, smoked turkey legs, Turkey, turkey legs. Rub for Smoked Turkey Legs. One of you is going to win 2 tickets to see Luke Bryan at the Houston Rodeo at Reliant Stadium courtesy of NRG. If needed, top off the container with the cold water to ensure the turkey is fully covered by the brine. Add in your aromatics and allow them to steep in the warm water and impart their flavors. Whenever we go to the rodeo, Nathan immediately veers off towards whichever booth(s) have smoked turkey legs – I can’t blame him, they’re incredible. Lay the turkey legs directly on the grill grate. They were much smaller legs though. Add in the ice or cold water to cool the brine down. And what does every Luke Bryan Houston Rodeo Concert Attendee need??????? Bake until turkey comes easily off the bone and an instant-read … The wild turkey legs are such major muscles on the bird, so they need to be smoked low and slow in order to be super tender. The wild turkey legs are such major muscles on the bird, so they need to be smoked low and slow in order to be super tender. #mycookbook These Turkey legs are fall off the bone delicious and take about 3 minutes to prepare. This is called the hock and is the portion of the turkey directly above the turkey leg. These meaty turkey legs are brined overnight in a fragrant, salty brine so that they soak up lots of flavors and are fall-off-the-bone tender. Luckily, there are some places to buy wild turkey. Once the aromatics are added, dump in the ice cubes in order to cool down the brine. In whatever roasting pan you desire to roast your poultry in, baste turkey with softened butter with a pastry brush or massaging them with your hands, and start layering some flavors by sprinkling pepper, salt, cayenne pepper & paprika – or whatever flavors you’re looking for. I like to use a blend of maple, hickory, and cherry woods. How to Smoke Turkey Legs Turkey legs tend to hold in moisture longer than a turkey breast because of the naturally dark meat. Let the pellet grill preheat for 15 minutes. Happy Thanksgiving, y’all. So says the woman with her own RachelsBoots Hashtag. Please leave a comment on the blog or share a photo on Instagram. Toss the chicken in the spice mixture until coated. However, we still recommend brining your turkey legs in this smoked turkey legs recipe because turkey is so low in fat. Once the ice is melted and the brine is cool, place the turkey leg in a container that is large enough to hold enough brine and fully submerge the turkey leg. It can be more difficult to get your hands on some wild turkey. I cover for about 45 min or until meat is tender, then I add my greens and let them cook slowly for about another hour. https://www.pressurecookrecipes.com/pressure-cooker-turkey-legs-turkey-gravy You'll need: a turkey, EVOO, salt, lemon juice, carrots, celery, an onion, rosemary and… COPYRIGHT © 2020 A LICENSE TO GRILL | Birch on Trellis Framework by Mediavine, Cuisinart Deluxe Grill Set, 20-Piece, CGS-5020, Stainless Steel, Inkbird IBT-4XS Bluetooth Wireless Grill BBQ Thermometer, Green Mountain Davy Crockett WiFi Control Portable Wood Pellet Grill, 1/4 cup cajun dry rub seasoning (or your favorite dry rub), 1/4 cup kosher salt (or 3 tablespoons table salt), Sliced lemons, oranges, onions, or 2-3 minced garlic cloves, Fresh rosemary, bay leaves, or sage (a few sprigs of each). Close the lid. Gaby, they were so good! Or you can slice the meat from the bone and serve. The resulting turkey is always good, but sometimes it results in a very "loose" bird with the meat falling nicely off the bones. Give them a quick rinse under cool water and pat them dry. Huge Thanks to NRG for sponsoring this partnership between A Southern Fairytale and NRG and Reliant which enables me to share this recipe as well as provide y’all with an incredible giveaway. When it was time to pull the turkey legs out of the smoker, we were like little kids! https://www.thespruceeats.com/roasted-turkey-legs-recipe-483397 When you get your turkey leg, you may have a chunk of meat hanging off the end of the turkey leg. Bake in the preheated oven for 1 hour. These meaty turkey legs get their flavor and tenderness from an overnight brine along with some aromatics. Give them a call and maybe they can point you in the right direction. Ingredients: 21 pound fresh, whole turkey 2 onions 10 bay leaves 1 teaspoon pepper 1 teaspoon salt 1 tablespoon parsley 1 teaspoon basil 1/4 teaspoon thyme 1/2 teaspoon garlic 1/4 teaspoon cumin 1/8 teaspoon ground … The secret to making the turkey leg moist is all in the brine. Turn the power switch on and set the dial to smoke. It isn’t very often that I get the chance to eat wild turkey, but after every hunting season, you can bet that I will be smoking up some wild turkey legs! Last year, Nathan and I got to see Rascal Flatts. Fall off the bone tender! I really couldn’t fault him, because those turkey legs smelled so crazy good. The meat-falling-off-the-bones bird doesn't look as nice for presentation, but I don't care about that. A few cippoline onions lounged about, here and there. Preheat your smoker to 225°F with your favorite wood. Smoke the turkey leg for 2-3 hours or until it reaches an internal temperature of 150°F. The turkey legs should be deeply browned. (See recipe below for light and lowfat collard greens with smoked turkey legs.) Put the bottle away and roll up your sleeves. If so, snap a picture and post it to your favorite social platform. Whoa, those turkey legs look so delicious! Get a container that is large enough to hold the wild turkey leg. I turned back to continue photographing the turkey leg, and saw this: When I gave Nathan the raised eyebrow, he responded “I’ve been waiting 5 hours for this, what did you expect?”. The hot water doesn’t need to be boiling hot, it just needs to be hot enough for the salt to dissolve easier. Speaking of wild turkey, check out this smoked wild turkey breast. Pour the brine over the turkey leg and ensure it is fully submerged in the brine. In a large mixing bowl, combine the kosher salt, brown sugar, and hot water and mix until fully dissolved. I remove the turkey when it reaches 150°F - 160°F. This site uses Akismet to reduce spam. First I Googled how to heat the Eddy’s smoked turkey drumsticks and got a lot of wrong answers. Did you try out this recipe? We made some without the spice rub for the kids, and they didn’t last 5 minutes. Therefore, I usually will smoke my wild turkey legs until they reach an internal temperature of 150°F and then wait 4 minutes before taking them off the grill. Inside, rich stock bubbled away, while crispy, lacquered turkey thighs bobbed to the surface. Sprinkle the rub all over the turkey legs and rub it in all over and under the skin, Set the turkey legs aside for 30 minutes (if longer than 30 minutes, refrigerate and then set out for 30 minutes), Smoke for 3-4 hours depending on the weight of the turkey legs: the juices will run clear and the internal temp of the turkey legs will be between 165°F to 170°F, 2 Tickets to the Houston Rodeo to see Luke Bryan. You will know it is smoked to perfection once the turkey has a deep red, vibrant color. If you want, apply a dash more BBQ rub. We omitted the spice rub on the turkey legs for the kids, and they were still full of flavor, delicious, juicy, and flat out awesome. I add a couple of cloves of garlic, and course black pepper, and a 1/2 teas of red cider vinegar. If you get your hands on some wild turkey, you will need to try this recipe. Take away the wings from the bowl and place them into an oiled bake dish. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Learn how your comment data is processed. If the ribs are ready you should be able to rotate the bone and even pull it cleanly from the meat with little to no resistance. The cheese coating gives them a delicious and satisfying crunch that will impress even the most snobby chicken nugget fans out there! So easy and worth the slow cooked time! The carry-over cooking allows the temperatures to be sustained long enough to kill salmonella. Add 1/2 gallon cold water and 4 cups ice; chill in the refrigerator. Join my newsletter list to be the first to hear our latest news! Subscribe to get Tips & My Exclusive Newsletter! Reduce heat to 250 degrees F (120 degrees C). Recipes, Stories, Pictures, and This Week in Happiness from a Southern Texas Mama and Her Family. Be sure to follow us on our social media accounts, Facebook * Instagram * Pinterest * YouTube * Twitter. 1 teaspoon ground pepper 1 teaspoon ground cumin Once the turkey legs reach an internal temperature of 150°F, the protein fibers begin to tighten up and expel moisture. Gauge how much you need to cover the surface area in a nice coating. To start, use your fingers to gently loosen the skin on the legs without tearing it off or making holes. The surface need to feed a hungry mob of people quickly, then the! I love the prepackaged smoked turkey legs get their flavor and tenderness from an overnight brine along with aromatics! 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