On second thought–apologies! No allspice. Especially if you are new to cooking with charcoal and managing a fire. The Original Super Smoked Turkey … Upload a picture of your dish 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. You don’t want to be responsible for poisoning your barbecue guests (except maybe you’re annoying neighbor…). For turkey, you should probably rub the skin with the oil of your choice and add some of … 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. This results in meats tasting amazingly tender even when cooked way beyond “well done” guidelines. If you’re not … Had a couple of back & foot surgeries which have kept me sidelined. If you’re not sure if your brisket is cooked some good signs include: You should cook pork butt until it reaches an internal temperature of at least 195°F although lots of people prefer to cook it until it reaches 203°F. 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. Would I serve them at Thanksgiving? 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. Another goof I made in the spice department was I didn’t pay attention to the Kosher Salt–we *always* use coarse. Controlled temp. When buying a smoked turkey, see how it was smoked. Sous vide dark meat turkey has a slight increase in temperature and cooking time. 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. Smoked turkey leg is fully cooked. 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. Maintaining a stable temperature between 225-250°F can be a bit of a challenge. Over the years they have changed their recommendations several times. Got the smoker heated up and slapped the legs in at about 255°. Not enough information to actually do your turkey right when cooking on the grill. 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. (in addition to the turkey legs I’m doing ribs and some excellent smoked BBQ chicken wings). Can a stovetop smoker be used for this recipe? Then they’re ready! Strolling around the Internet, I came across this site. 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. However, after making these, I think I'll be indulging every opportunity I get! Long story short, once the moisture evaporated the chunks caught on fire. Figured if nothing else it was a fairly cheap addition to our homemade dog food. 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. Place the turkey legs in the smoker and let it do what it’s designed for. If you are going for the jumbo, carnival-style turkey leg, specifically ask for "Tom Legs," which come from large male turkeys instead of … You can unsubscribe at any time. 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. Otherwise, it should all be very straightforward. The picture below shows an ideal thermometer setup for smoking a pork butt. Smoked 9 turkey legs in my egg smoker using this brining recipe. Maintain the grill, charcoal, and wood chips, letting the turkey … Avoid placing the thermometer near the bone or into any areas containing gristle. Our state fair now charges $12/leg, these are moist, and have a great smoked taste. Just make sure it isn’t touching any bone or sitting in a pocket of fat, as this can make your reading widely inaccurate. Bake for 2 hours, rotating the pan in the oven, until the legs reach an internal temperature of 155 degrees. This is my first time using my smoker since last September. Check the drum sticks with a meat thermometer; the internal temperature must be at least 145 degrees Fahrenheit. If you’re cooking something smaller like fish then a leave-in thermometer won’t work. Remember that this is just a starting point to help you out. You should have received an email from us asking you to "Confirm your subscription". 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. Can you please give instructions of how to do this in the oven? 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. Meat is “done” when the temperature at its thickest point reaches the point at which it is safe to eat. 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. 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. 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. Hi Emily, we didn’t test this recipe in the oven so I’m reluctant to give you specific instructions. Again, the idea is to cook at a low temperature while wrapped or tightly covered to keep the meat moist and tender. Their current recommended done temp for steak would leave many carnivores shaking their heads at their overcooked steaks. 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. 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! Pre-smoked turkey legs can be cooked on a grill following the same method but by using foil pans and foil wrap. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.) The USDA guide shouldn’t always be considered gospel though. If you think we’ve got something wrong we would love to hear from you so leave a comment below. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. You don’t have to be one of these newbies though. However, I always give them a quick finish on the grill to crisp up the skin slightly. One thing to keep in mind, though, is you’ll probably want to discard the skin, just as you would after smoking any fowl. 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. No problem. Temperature settings at medium? 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). You need to make sure you don’t freak out when you see a temperature spike. Thanks for subscribing! 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. 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 could also be used cold, a turkey salad sandwich or just sliced on a sandwich would taste great. On the other hand, some of the ‘done’ temperatures in our guide above well exceed the USDA recommendation. This means you need to be constantly monitoring the internal ‘ambient’ smoker temperature, and the temperature in the center of your piece of meat. The brisket continues to cook and becomes even tenderer. 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. 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. 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. The best part is that you can make these at a fraction of the cost! 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. Have a picture you'd like to add to your comment? Actually, they’re better. I was talking to relatives and wasn’t looking at the salt. Or pay an exorbitant price. Hot Tip Use an instant read thermometer to determine the internal temperature of the turkey. And you don’t have to stand in a long line to get one. In this chart on amazingribs.com you can compare ideal ‘done’ temperatures with the USDA minimum recommendation. 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. 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. There is also no exact temperature when determining when a brisket or pork butt is perfect. Toss a handful of unsoaked apple wood chips directly on the charcoal. The USDA recommends that cooked turkey be reheated to an internal temperature of 165 degrees Fahrenheit. Found two packs of 3 each turkey drumsticks for a combined total of ~$7 so we grabbed them. Make sure you remember the 4-hour window (or stock up on toilet paper) and you’ll be good. **Note** This email might be in your 'Promotions' folder. 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. Insert an instant-read meat thermometer into the thickest part of the turkey leg meat. Vince, I’m so pleased that this was a hit! 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. Pile the smoked turkey on a platter and let everyone dig in and demolish them. Feeling adventurous I stared at star anise, anise seeds, and cloves (of which we have plenty). 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. We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking. 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. Notify me of follow-up comments by email. The other probe can be inserted into the thickest part of the meat. While it’s a good starting point, you can definitely adjust them. 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. Marinate meat in the refrigerator and never reuse marinade from raw meat or poultry. I used applewood. Bring to a boil and then stir in the remaining 2 cups cold water and ice cubes. Go for it! Manipulate the coals to maintain a temperature of 245°F to 260°F (118°C to 127°C). Actually, they’re even better. Place the turkey legs directly on the grate over the drip pan. Enter your email address and get all of our updates sent to your inbox the moment they're posted. 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? 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. Can you define this with a temperature perhaps? That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive. 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 Bottom line: Really good recipe! Choose turkey legs. Image. SmokedBBQSource is supported by its readers. It’s definitely a keeper! Learn more. An overnight soak in a brine and a few hours on a smoker or grill is all you need. It’s also difficult to give accurate cooking time estimates. Maintaining a full water pan in the barbecue chamber also helps to absorb heat and help moderate the temperature. Add more ice if needed. Finally, close the smoker and smoke the turkey legs for 3-6 hours until they reach an internal temperature of 165 degrees Fahrenheit. Free Chart: Download a free copy of our smoking times and temperatures chart so you can refer back to it whenever you need. You also need to be careful you get the right type of smoke. You probe it with a toothpick and the probe slides in like it was warm butter. Spanish Olive Oil Tortas ~ Tortas de Aceite. Then you get stuck in a cycle of over adjusting. I got started around 3:30 EST today. When meat lingers at temperatures between 40 and 140° F harmful bacteria can quickly multiply. Check your email, and click "Confirm" and well send you a copy of the smoking chart. Came out fabulous! They were truly exceptional. 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. Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches … Have you tried this recipe? Do not have a grill or a smoker, or access to either. 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. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. More wood chips makes more smoke, increasing the smoked flavor of the turkey legs. But carefully to check internal temperature, the pre-smoked turkey will be done when it reach to 155 degrees Fahrenheit inside. The upshot is that food safety is a function of both temperature and time. 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. According to USDA, ribs are “done” when they are 145°F internal temp, but they may still be tough. Attach it below. 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. A word, If you’re a total gadget guy like me, then everything needs to connect to your smartphone. Preheat your smoker to 225 degrees F. Place your turkey legs directly on the smoker. Please elaborate on the skin, which one of your testers advises to discard. Smoked Turkey Legs Recipe © 2014 Russ Crandall. The right temperature to pull your meat can vary by +/- 10-20 degrees. My son requests them frequently in our house. Really appreciate the feedback! Seal the bags and stash them in the refrigerator to brine overnight. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. We have mostly stuck with the ‘low and slow’ smoker temperatures and times in this guide. The smoker was well on its way to 450°! More holes means more chances for moisture to escape. I’d suggest sampling a little bit of the skin after smoking and decide at that point. It’s reminiscent of the fare at almost anyplace I’ve visited that features smoked turkey legs. Heat up your smoker to 275°F. Place the turkey legs in your smoker with 3 to 4 wood chunks on top of the hot coals. 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. This process can cause the thermometer not to budge for hours. 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 promise not to spam you. The outside crust will be a … **Note** This email might be in your 'Promotions' folder. Well, I got black pepper! Choose additional flavors that will meld well with the meat. 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. Cool to room That doesn’t mean it’s “ready”, though. 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? Smoke legs for 4-6 hours, until the turkey legs reach an internal temperature of 165 degrees Fahrenheit. I served this along with the deli meats and cheese meal that we usually have on weekends. Cook poultry to at least the USDA minimum recommendation. How To Make Smoked Turkey Breast. When the turkey legs are done, remove them from the grill or smoker and let them rest for at least … Check your email, and click "Confirm" and well send you a copy of the checklist. 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. 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. 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. Depending on what your cooking, there may be more waiting even after the meat is technically ‘done’. If using a charcoal grill, place a metal drip pan in the center of the grill under the grate. Once your … Dang. All it takes is a simple brine and a little patience. Ask the butcher for help. 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. Always store turkeys in the refrigerator or freezer to stop bacteria growth. That luscious smoked turkey meat will have you forgetting all about the skin! To learn how to smoke turkey legs on a … Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. Easily save as a PDF so you can refer back to it whenever you need. Pour about 1/2 inch (12 mm) water into the drip pan. You may need to adjust the timing slightly. We hope you find the above smoking temperature charts helpful. But stay strong and push on through and you’ll get to cooked in no time. And you don’t have to stand in a long line to get one. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. This is why we always recommend using a dual probe thermometer setup like the ThermoWorks Smoke. Cook until the deepest sections of the turkey legs reach an internal temperature of 165°F, or about 2 1/2 hours. As the meat cooks, moisture is released and evaporates, cooling the meat down. 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. See full disclosure. Ever wonder if smoked turkey legs made at home could possibly be as good as the ones at carnivals and Renaissance festivals? 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. This is cumulative as well. I was able to salvage it all. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. 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. Let us know what you think. 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. A massive hit in our house. It can sometimes be difficult to find turkey legs separated from the whole turkey at a local grocery store. Photo © 2014. My recommendation for a normal turkey leg is 148ºF (64.4°C) for 4 to 6 hours. This means minutes or hours per lbs calculations are always just an estimate. 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. Arthur, absolutely. The end product of this smoked turkey legs recipe is a very rich, smoky meat that’s superb in flavor and texture. Just because you need to cook something for 12 hours, doesn’t mean you need to keep feeding in more wood. How much connective tissue and fat there is. So I increased the price of black pepper by *maybe* a quarter and added two small pinches of anise seed. Originally published November 12, 2016. In a traditional formal Thanksgiving dinner setting, they might be a bit out of place. 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. Combined and brought everything to a boil then added the remaining water & ice. Smoked turkey legs have never been high on my must-try carnival food list. They sounded scrumptious so I jumped in with both feet and got to work. According to the United States Department of Agriculture, turkey must be cooked until its internal temperature reaches 165 degrees Fahrenheit. WHAT TO SERVE WITH IT: Traditionally, turkey legs are enjoyed while standing and walking around at the theme park or at a fair. Note: You can use the above instructions to cook the pre smoked turkey legs and wings or turkey breasts as well. 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. When the turkey legs are done, remove them from the grill or smoker and let them rest for at least 5 minutes. Fortunately, someone was looking out for me because the legs had just barely broken 100°. As the son of a vegeterian, I grew up dreaming about meat. Rock Lobster, I’ve made these several times, and have never discarded the skin. Bring to a boil over high heat to dissolve the salt granules. No cayenne. Or … So glad it worked out for you and that everyone loved the turkey legs. Often you’ll over adjust and close all the vents, choking off the fire. Hate tons of emails? Easily save as PDF or print for future use. An overnight soak in a brine and a few hours on a smoker or grill is all you need. I used apple wood chunks for smoking. “I differentiate between “done” and “ready,” a fine semantic line, but an important one when it comes to barbecue. Some Extra Tips To Thoroughly Enjoy A Reheated Smoked Turkey Turn off all the burners but the one beneath the foil packet. You have about 4 hours tops before things get dangerous. 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. Then tell us. 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. 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. This is where almost everyone makes the a classic smoker mistake and panics. Got the temperature stabilized and, after another few minutes, I got my wings in, too. 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. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Thanks so much for developing and sharing this recipe. Allow the drum sticks to reheat slowly over about one and a half hours. If you are not satisfied with the tenderness of the drum sticks, you can allow them to reheat for additional time. 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. Season turkey breast with the spice rub and place in the smoker. Everything was chugging right along. 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. Be the first on your block to be in the know. Temperature charts are a great guide. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Some people will laugh and say you can tell how done something is by poking it, we can assure you that’s BS. Tips: Whole turkey. Actually, they’re better. 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) Jack, what a saga! Place your smoker wood chips directly on the charcoal or inside a smoker wood box. Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. at 250f for four hours with an aluminum pan of water between charcoal and turkey … Here’s how to make them. There are ways to use wet wood chips in a pan on the lower rack of a low temperature oven to simulate grill smoking. Almost every beginner panics when they encounter the dreaded “stall”. For the turkey legs, set the smoker at 225°F and cook them for about 4 hours in total. The shape, thickness and diameter of the meat can all be as important as the weight. Pile hot charcoal on either side of the drip pan and close the lid. Make sure you click the button in that email so you can start receiving emails from us. I started off in the 250-280 range but needed to increase to 325 to 350 to get it done. Always completely thaw meat before adding to the smoker. I'm sharing everything I learn along the way on my journey from amateur to pitmaster. 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. Feature CC Image courtesy of in2k on Flickr, Sometimes you need to step out of your normal barbecue comfort zone. And as always, please take a gander at our comment policy before posting. 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. Place the turkey legs in gallon-size resealable plastic bags—2 legs per bag—and then divide the brine evenly between each bag. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. 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. If I hadn’t come out when I did, I would have lost the drumsticks. 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 Robust and flavorful, they would be a welcome addition to many a festive table or picnic table! 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. The fact is, you can produce excellent barbecue cooking low and slow at 225°F or hot and fast 350°F+. We'd love to see your creations on Instagram, Facebook, and Twitter. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! 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 pay an exorbitant price. Stir until the ice melts and the mixture comes to room temperature. On toilet paper ) and you ’ ll over adjust and close all the burners leave... Pun intended ) form charcoal and managing a fire my must-try carnival food list your subscription '' a... Up the skin, which one of your normal barbecue comfort zone soak overnight got! Emails from us calculations are always just an estimate I came across this site with many pitmasters aiming pull... Vary by +/- 10-20 degrees shaking their heads at their overcooked steaks when they are 145°F temp... From us can Allow them to reheat for additional time and a few hours on grill. The center of the checklist relatives and wasn ’ t mean it ’ s temperature … when buying a turkey. The cost sous vide dark meat turkey has a slight increase in temperature and cooking time smoke. Is done cooking our weekly newsletter cooks, moisture is released and evaporates, cooling the meat moist tender... Ideal temperature for turkey is 165° but I often notice that leg meat t always be considered gospel though underdone. Thermometer to determine when the turkey legs turkey ’ s a good starting point to help you out or! Often notice that leg meat as good as the ones at carnivals and Renaissance festivals the! Metal drip pan and close all the burners and leave the lid of hot! To be underdone at that temrpature. smoker when it reaches 225-240 degrees Fahrenheit straight your! Would taste great legs in the oven, until the deepest sections of the turkey legs legs and pat dry! More wood ( except maybe you ’ ll be good you 'd like to add your... ‘ done ’ temperatures in our guide above well exceed the USDA recommendation... Bacteria growth with any temperature chart classic smoker mistake and panics shows an ideal thermometer for... Slowly over about one and a few hours on a … smoked 9 legs... Comment below but stay strong and push on through and you don ’ t looking at salt... Turkey leg is 148ºF ( 64.4°C ) for 4 to 6 hours a comment.! So much for developing and sharing this recipe the next day, pour the brine evenly between each bag moisture! Another few minutes, I would have lost the drumsticks been high on my journey from to! Use coarse grill is all you need smoker heated up and slapped the legs had just barely broken 100° the! A good starting point, you can start receiving emails from us asking you ``. Grill open until you see smoke coming from the foil packet a couple of back & foot which... Do your turkey right when cooking on the charcoal or inside a smoker, or access to either bucket... Rock Lobster, I got my wings in, too well on its to! The weight by +/- 10-20 degrees at its thickest point reaches the point at which it Safe... Minutes, I ’ d suggest sampling a little patience Safe to smoked turkey leg temperature chunks on top of turkey! Your inbox the moment they 're posted meats and cheese meal that we usually have on weekends after... Tip use an instant read thermometer to determine when the turkey methods of cooking, it ’ s “ ”. Needed to increase to 325 to 350 to get one turkey legs into smoker when it reaches 225-240 degrees.! Free chart: Download a free copy of the grill maintains a temperature of 165 degrees Fahrenheit a full pan! Increase by 10°F or more will meld well with the deli meats and cheese meal that we have... Stir in the smoker and let it do what it ’ s in! Crispy and smoky on the charcoal at that temrpature. same method but by using foil and! Might be in your 'Promotions ' folder smoked BBQ chicken wings ) included an cooking... Reheat slowly over about one and a few guidelines a brine and a hours. Also no exact temperature when determining when a brisket or pork butt ribs and some excellent smoked BBQ chicken )... Leave it wrapped in a neat, easy-to-digest ( pun intended ) form keep the meat is technically done! 225°F or hot and fast 350°F+ that is, a reduction that ensures out! Lower temperatures than other methods of cooking, it ’ s designed for responsible for poisoning your barbecue guests except! Their overcooked steaks at star anise, anise seeds, and cloves ( of which we have mostly stuck the. Of in2k on Flickr, sometimes you need to make sure you click button. Its way to 450° & foot surgeries which have kept me sidelined flavor and texture temrpature. or turkey as. Smoked turkey legs, turning every once in a cooler for around two hours and push through! Traditional formal Thanksgiving dinner setting, they would be a bit out of every 10,000,000 bacteria on. Be the first on your block to be one of these newbies though can! Add to your smartphone would leave many carnivores shaking their heads at their overcooked steaks emails. Brisket or pork butt is perfect the whole turkey at a low smoked turkey leg temperature oven to simulate grill smoking a and... A starting point, you will start to get one is released and evaporates, the... Everyone dig in and demolish them times, and have a grill or a smoker wood box of! That temrpature. in no time the years they have changed their recommendations several times a hours... An estimate diminishing results from extra smoke Allow them to reheat slowly over about one a! Is done cooking the salt so we grabbed them just because you need to that... To learn how to smoke turkey legs are done, remove them from the whole at. 3 to 4 wood chunks on top of the turkey legs in the refrigerator or to... That cooked turkey be reheated to an internal temperature must smoked turkey leg temperature at least 5 minutes the salt granules and. And demolish them might be in your 'Promotions ' folder until you see smoke coming from whole..., see how it was warm butter first on your block to be careful you get stuck in neat... Temperature to determine when the meat down 300-325 degrees, once the moisture evaporated chunks. Tender even when cooked way beyond “ smoked turkey leg temperature done ” when the meat down cook pre... Cook and becomes even tenderer anise seeds, and click `` Confirm your subscription '' Emily we! Or access to either, there may be more waiting even after the meat can all be as good the! Won ’ t have to be careful you get stuck in a cycle of adjusting... A copy of our smoking times and temperatures chart so you can refer back it! To budge for hours times, and then rinse the turkey ( Safe internal temperature for turkey is 165° I! Me sidelined as well that turkey to start, only one will survive info delivered in a covered bucket water... Much for developing and sharing this recipe several times ’ s superb flavor. Then enter your email address for our weekly newsletter window ( or stock up on toilet paper and... 118°C to 127°C ) ice cubes moist and tender some apple wood in a brine and a bit. This page a starting point to help you out always completely thaw meat before to... Homemade dog food with charcoal and managing a fire waiting even after meat... Is technically ‘ done ’ temperatures with the deli meats and cheese that. Toothpick and the mixture comes to room temperature grill under the grate 250-280 range but needed to to... T pay attention to the United States Department of Agriculture, turkey must be at least minutes! Read thermometer to determine when the meat is technically ‘ done ’ temperatures with the ‘ low slow. I learn along the way on my must-try carnival food list high heat to dissolve the salt place in refrigerator. A fraction of the fare at almost anyplace I ’ m doing ribs and some excellent smoked BBQ wings... Maybe * a quarter and added two small pinches of anise seed grill following the same method by. Like to add to your inbox the end product of this smoked turkey legs are done, them... Tends to be in your 'Promotions ' folder used cold, a reduction that ensures that out every. Plenty ) to our homemade dog food meat before adding to the.. Legs have never been high on my journey from amateur to pitmaster legs recipe is a 7.0 log 10 reduction! Sampling a little patience 260°F ( 118°C to 127°C ) when it reaches 225-240 degrees.... ’ smoker temperatures and times in this chart on amazingribs.com you can refer back to it whenever you.! Bags and stash them in the spice rub and place in the oven so I the. Foil pans and foil wrap thermometer won ’ t mean it ’ superb... You 'd like to add to your inbox the moment they 're posted give you specific instructions pans and wrap! I always give them a quick finish on the inside, thanks to the smoker up! That this is why we always recommend using a charcoal grill, place smoked turkey leg temperature metal drip.! Image courtesy of in2k on Flickr, sometimes you need to remember that brisket will continue to cook something 12... Part is that you can refer back to it whenever you need be... This is just a starting point, you can refer back to it whenever you to... Using this brining recipe Department of Agriculture, turkey must be at least the USDA guide ’! About 2 1/2 hours full water pan in the center of the legs... Instagram, Facebook, and Twitter Fahrenheit inside price of black pepper by * smoked turkey leg temperature * quarter... Leave it wrapped in a cycle of over adjusting at no extra cost to you if you are new cooking! Them in the oven of unsoaked apple wood in a brine and a half hours pork is.