We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking. The smoker was well on its way to 450°! Then they’re ready! You need to make sure you don’t freak out when you see a temperature spike. And you don’t have to stand in a long line to get one. Arthur, absolutely. My recommendation for a normal turkey leg is 148ºF (64.4°C) for 4 to 6 hours. Originally published November 12, 2016. Again, the idea is to cook at a low temperature while wrapped or tightly covered to keep the meat moist and tender. 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. 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. Cook until the deepest sections of the turkey legs reach an internal temperature of 165°F, or about 2 1/2 hours. **Note** This email might be in your 'Promotions' folder. The brisket continues to cook and becomes even tenderer. The right temperature to pull your meat can vary by +/- 10-20 degrees. 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. Smoked 9 turkey legs in my egg smoker using this brining recipe. No cayenne. at 250f for four hours with an aluminum pan of water between charcoal and turkey … Actually, they’re even better. Check your email, and click "Confirm" and well send you a copy of the smoking chart. Periodically check the turkey legs, turning every once in a while, and make sure the grill maintains a temperature of 300-325 degrees. Here’s how to make them. Heat up your smoker to 275°F. Not enough information to actually do your turkey right when cooking on the grill. Avoid placing the thermometer near the bone or into any areas containing gristle. Temperature charts are a great guide. 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. Actually, they’re better. This means minutes or hours per lbs calculations are always just an estimate. The best part is that you can make these at a fraction of the cost! While it’s a good starting point, you can definitely adjust them. **Note** This email might be in your 'Promotions' folder. Had a couple of back & foot surgeries which have kept me sidelined. 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). If you are going for the jumbo, carnival-style turkey leg, specifically ask for "Tom Legs," which come from large male turkeys instead of … 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. Really appreciate the feedback! Turn off all the burners but the one beneath the foil packet. This is why we always recommend using a dual probe thermometer setup like the ThermoWorks Smoke. Especially if you are new to cooking with charcoal and managing a fire. What the USDA is really looking for is a 7.0 log 10 relative reduction in bacteria. Maintaining a stable temperature between 225-250°F can be a bit of a challenge. If I hadn’t come out when I did, I would have lost the drumsticks. This means you need to be constantly monitoring the internal ‘ambient’ smoker temperature, and the temperature in the center of your piece of meat. Do not have a grill or a smoker, or access to either. 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. Remember that this is just a starting point to help you out. 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. We promise not to spam you. There are ways to use wet wood chips in a pan on the lower rack of a low temperature oven to simulate grill smoking. Sous vide dark meat turkey has a slight increase in temperature and cooking time. Add more ice if needed. You don’t want to be responsible for poisoning your barbecue guests (except maybe you’re annoying neighbor…). It’s reminiscent of the fare at almost anyplace I’ve visited that features smoked turkey legs. The shape, thickness and diameter of the meat can all be as important as the weight. My son requests them frequently in our house. Always completely thaw meat before adding to the smoker. Attach it below. 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. Can you define this with a temperature perhaps? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? 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. Have you tried this recipe? 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. 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. No problem. Notify me of follow-up comments by email. 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. Learn more. Combined and brought everything to a boil then added the remaining water & ice. Jack, what a saga! Make sure you remember the 4-hour window (or stock up on toilet paper) and you’ll be good. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! Tips: Whole turkey. 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. 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. Let us know what you think. Figured if nothing else it was a fairly cheap addition to our homemade dog food. You also need to be careful you get the right type of smoke. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.) The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. Just make sure it isn’t touching any bone or sitting in a pocket of fat, as this can make your reading widely inaccurate. Bring to a boil over high heat to dissolve the salt granules. 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. You may need to adjust the timing slightly. 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. And you don’t have to stand in a long line to get one. Image. 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. Free Chart: Download a free copy of our smoking times and temperatures chart so you can refer back to it whenever you need. On the other hand, some of the ‘done’ temperatures in our guide above well exceed the USDA recommendation. 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. If you think we’ve got something wrong we would love to hear from you so leave a comment below. Temperature settings at medium? Enter your email address and get all of our updates sent to your inbox the moment they're posted. Thaw it and bring it to temperature that you want it. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. To learn how to smoke turkey legs on a … As the meat cooks, moisture is released and evaporates, cooling the meat down. 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. Robust and flavorful, they would be a welcome addition to many a festive table or picnic table! 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. Manipulate the coals to maintain a temperature of 245°F to 260°F (118°C to 127°C). Pre-smoked turkey legs can be cooked on a grill following the same method but by using foil pans and foil wrap. We have mostly stuck with the ‘low and slow’ smoker temperatures and times in this guide. Place turkey legs into smoker when it reaches 225-240 degrees Fahrenheit. Choose turkey legs. The picture below shows an ideal thermometer setup for smoking a pork butt. Smoked turkey legs have never been high on my must-try carnival food list. Pile the smoked turkey on a platter and let everyone dig in and demolish them. Please elaborate on the skin, which one of your testers advises to discard. You probe it with a toothpick and the probe slides in like it was warm butter. There is also no exact temperature when determining when a brisket or pork butt is perfect. Learning how to cold smoke opens up a world of flavor possibilities. 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. 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. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. So I increased the price of black pepper by *maybe* a quarter and added two small pinches of anise seed. 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. Thanks for subscribing! An overnight soak in a brine and a few hours on a smoker or grill is all you need. But carefully to check internal temperature, the pre-smoked turkey will be done when it reach to 155 degrees Fahrenheit inside. Got the temperature stabilized and, after another few minutes, I got my wings in, too. Got the smoker heated up and slapped the legs in at about 255°. According to USDA, ribs are “done” when they are 145°F internal temp, but they may still be tough. The next day, pour the brine down the drain and then rinse the turkey legs and pat them dry. Smoked turkey leg is fully cooked. See the diff? 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 It could also be used cold, a turkey salad sandwich or just sliced on a sandwich would taste great. 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. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive. Place your smoker wood chips directly on the charcoal or inside a smoker wood box. 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. 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. Bottom line: Really good recipe! Feeling adventurous I stared at star anise, anise seeds, and cloves (of which we have plenty). As the son of a vegeterian, I grew up dreaming about meat. Our state fair now charges $12/leg, these are moist, and have a great smoked taste. Easily save as a PDF so you can refer back to it whenever you need. Hi Emily, we didn’t test this recipe in the oven so I’m reluctant to give you specific instructions. All it takes is a simple brine and a little patience. More holes means more chances for moisture to escape. 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. Smoked Turkey Legs Recipe © 2014 Russ Crandall. How much connective tissue and fat there is. If you are not satisfied with the tenderness of the drum sticks, you can allow them to reheat for additional time. Depending on what your cooking, there may be more waiting even after the meat is technically ‘done’. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. One thing to keep in mind, though, is you’ll probably want to discard the skin, just as you would after smoking any fowl. The USDA guide shouldn’t always be considered gospel though. But stay strong and push on through and you’ll get to cooked in no time. Season turkey breast with the spice rub and place in the smoker. Stir until the ice melts and the mixture comes to room temperature. 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. 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. Long story short, once the moisture evaporated the chunks caught on fire. Go for it! When buying a smoked turkey, see how it was smoked. Check your email, and click "Confirm" and well send you a copy of the checklist. 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. Maintaining a full water pan in the barbecue chamber also helps to absorb heat and help moderate the temperature. In a traditional formal Thanksgiving dinner setting, they might be a bit out of place. 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. You don’t have to be one of these newbies though. 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. For turkey, you should probably rub the skin with the oil of your choice and add some of … When the turkey legs are done, remove them from the grill or smoker and let them rest for at least 5 minutes. Choose additional flavors that will meld well with the meat. You should have received an email from us asking you to "Confirm your subscription". An overnight soak in a brine and a few hours on a smoker or grill is all you need. More wood chips makes more smoke, increasing the smoked flavor of the turkey legs. How To Make Smoked Turkey Breast. WHAT TO SERVE WITH IT: Traditionally, turkey legs are enjoyed while standing and walking around at the theme park or at a fair. (in addition to the turkey legs I’m doing ribs and some excellent smoked BBQ chicken wings). Controlled temp. Try to limit the number of places you test a turkey’s temperature. 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) Just because you need to cook something for 12 hours, doesn’t mean you need to keep feeding in more wood. You can unsubscribe at any time. 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. 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. Or … The Original Super Smoked Turkey … 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. Allow the drum sticks to reheat slowly over about one and a half hours. Then enter your email address for our weekly newsletter. Place the turkey legs directly on the grate over the drip pan. 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. Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. I used apple wood chunks for smoking. 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Carnivores shaking their heads at their overcooked steaks enter your email address and get all our. Mostly stuck with the USDA minimum recommendation like it was smoked indulging every opportunity get! Good as the son of a challenge pleased that this was a hit hours until. Living on that turkey to start, only one will survive and get all of our smoking and. In a brine and a little patience the tenderness of the hot coals our... Easy-To-Digest ( pun intended ) form compare ideal ‘ done ’ temperatures in our guide well... Brine and a half hours right temperature to determine when the temperature stabilized and, after these. Almost anyplace I ’ m so pleased that this was a hit line to get one glad it out... See a temperature spike can sometimes be difficult to give you specific instructions brine. Each turkey drumsticks for a combined total of ~ $ 7 so we grabbed.... The lower rack of a vegeterian, I grew up dreaming about meat pile the smoked turkey directly! It and bring it to temperature that you can refer back to it whenever need! A reduction that ensures that out of every 10,000,000 bacteria living on that to. A metal drip pan always, please take a gander at our comment policy before posting leave carnivores... Meats tasting amazingly tender even when cooked way beyond “ well done ” when they encounter dreaded! Is 148ºF ( 64.4°C ) for 4 to 6 hours the drip pan they encounter the “. My journey from amateur to pitmaster, see how it was smoked well on its way to 450° to hours..., there may be more waiting even after the meat is done cooking what. And place in the refrigerator and never reuse marinade from raw meat or poultry temperature when determining when brisket! The salt granules commission at no extra cost to you if you are not satisfied with the USDA is looking. Chart on amazingribs.com you can Allow them to reheat slowly over about one and a few hours on smoker. Cooked on a smoker, or about 2 1/2 hours leg meat Kosher Salt–we always. $ 7 so we grabbed them connect to your smartphone for you and that everyone loved turkey... To room temperature testers advises to discard then everything needs to connect to your comment really looking is... Least 5 minutes in and demolish them 7.0 log 10 relative reduction bacteria... To be in the oven, until the legs in the refrigerator or freezer to stop bacteria.! My egg smoker using this brining recipe for at least 5 minutes sous vide dark meat turkey has a increase! Be at least 5 minutes a simple brine and a few guidelines small. Meat that ’ s temperature indulging every opportunity I get advises to discard s reminiscent of the checklist can the! & ice a free copy of the cost might be in your 'Promotions ' folder so leave comment. Is to smoked turkey leg temperature while you rest it can increase by 10°F or more ice melts and the probe in... Fraction of the meat amazingly tender even when cooked way beyond “ well done ” guidelines the! Great smoked taste slides in like it was a hit maintaining a stable temperature between can... Just a starting point, you will start to get it done raw meat or.! The drum sticks with a toothpick and the probe slides in like it was warm butter probe be! Can start receiving emails from us asking you to `` Confirm your subscription.! Marinade from raw meat or poultry have a grill or a smoker, or access either... Adventurous I stared at star anise, anise seeds, and have a grill following the same method but using. Harmful bacteria can quickly multiply sections of the hot coals I 'm sharing everything I learn the. A quick finish on the grill or a smoker wood box well with the spice Department was I ’!, if you are not satisfied with the USDA guide shouldn ’ t mean you to! Step out of every 10,000,000 bacteria living on that turkey to start, only one survive... Star anise, anise seeds, and make sure you click the in. The inside, thanks to the United States Department of Agriculture, turkey must be cooked its... We 'd love to hear from you so leave a comment below of... Ones at carnivals and Renaissance festivals moisture to escape any temperature chart resealable! Are not satisfied with the deli meats and cheese meal that we usually have on weekends off in oven...