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. If you think we’ve got something wrong we would love to hear from you so leave a comment below. Note: You can use the above instructions to cook the pre smoked turkey legs and wings or turkey breasts as well. It’s reminiscent of the fare at almost anyplace I’ve visited that features smoked turkey legs. Not enough information to actually do your turkey right when cooking on the grill. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. Try to limit the number of places you test a turkey’s temperature. However, after making these, I think I'll be indulging every opportunity I get! 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 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. 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. 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. The upshot is that food safety is a function of both temperature and time. 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. Ever wonder if smoked turkey legs made at home could possibly be as good as the ones at carnivals and Renaissance festivals? Well, I got black pepper! **Note** This email might be in your 'Promotions' folder. Or … My recommendation for a normal turkey leg is 148ºF (64.4°C) for 4 to 6 hours. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Long story short, once the moisture evaporated the chunks caught on fire. This is where almost everyone makes the a classic smoker mistake and panics. Here’s how to make them. Turn off all the burners but the one beneath the foil packet. Let us know what you think. Actually, they’re better. Easily save as a PDF so you can refer back to it whenever you need. Toss a handful of unsoaked apple wood chips directly on the charcoal. SmokedBBQSource is supported by its readers. Place your smoker wood chips directly on the charcoal or inside a smoker wood box. You have about 4 hours tops before things get dangerous. Actually, they’re better. Please elaborate on the skin, which one of your testers advises to discard. Close the lid immediately and let it cook until internal temperature reaches 170°. Cook poultry to at least the USDA minimum recommendation. I used applewood. 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. The end product of this smoked turkey legs recipe is a very rich, smoky meat that’s superb in flavor and texture. According to USDA, ribs are “done” when they are 145°F internal temp, but they may still be tough. Preheat your smoker to 225 degrees F. Place your turkey legs directly on the smoker. Found two packs of 3 each turkey drumsticks for a combined total of ~$7 so we grabbed them. Rock Lobster, I’ve made these several times, and have never discarded the skin. You also need to be careful you get the right type of smoke. Season turkey breast with the spice rub and place in the smoker. 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. Image. Thaw it and bring it to temperature that you want it. Otherwise, it should all be very straightforward. Figured if nothing else it was a fairly cheap addition to our homemade dog food. When the turkey legs are done, remove them from the grill or smoker and let them rest for at least 5 minutes. Choose turkey legs. The outside crust will be a … 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. Hi Emily, we didn’t test this recipe in the oven so I’m reluctant to give you specific instructions. You probe it with a toothpick and the probe slides in like it was warm butter. Their current recommended done temp for steak would leave many carnivores shaking their heads at their overcooked steaks. You should have received an email from us asking you to "Confirm your subscription". Pre-smoked turkey legs can be cooked on a grill following the same method but by using foil pans and foil wrap. Would I serve them at Thanksgiving? For turkey, you should probably rub the skin with the oil of your choice and add some of … Learning how to cold smoke opens up a world of flavor possibilities. How much connective tissue and fat there is. More wood chips makes more smoke, increasing the smoked flavor of the turkey legs. 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. Make sure you click the button in that email so you can start receiving emails from us. Got the temperature stabilized and, after another few minutes, I got my wings in, too. Bake for 2 hours, rotating the pan in the oven, until the legs reach an internal temperature of 155 degrees. Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.) 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) 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. 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. Crispy and smoky on the outside, while remaining moist and tender on the inside, thanks to the overnight brine. Ask the butcher for help. Dang. The Original Super Smoked Turkey … 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. 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. 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. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Attach it below. Remember that this is just a starting point to help you out. Insert an instant-read meat thermometer into the thickest part of the turkey leg meat. Place the turkey legs in gallon-size resealable plastic bags—2 legs per bag—and then divide the brine evenly between each bag. When the turkey legs are done, remove them from the grill or smoker and let them rest for at least … Just make sure it isn’t touching any bone or sitting in a pocket of fat, as this can make your reading widely inaccurate. **Note** This email might be in your 'Promotions' folder. The shape, thickness and diameter of the meat can all be as important as the weight. Often you’ll over adjust and close all the vents, choking off the fire. We'd love to see your creations on Instagram, Facebook, and Twitter. 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. Do not have a grill or a smoker, or access to either. We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking. Cook until the deepest sections of the turkey legs reach an internal temperature of 165°F, or about 2 1/2 hours. 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. 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. 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. In most cases after your meat has reached 140 degrees, you will start to get diminishing results from extra smoke. The USDA recommends that cooked turkey be reheated to an internal temperature of 165 degrees Fahrenheit. Place the turkey legs directly on the grate over the drip pan. I was talking to relatives and wasn’t looking at the salt. 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. Finally, close the smoker and smoke the turkey legs for 3-6 hours until they reach an internal temperature of 165 degrees Fahrenheit. Strolling around the Internet, I came across this site. 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 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. No problem. The right temperature to pull your meat can vary by +/- 10-20 degrees. Smoked 9 turkey legs in my egg smoker using this brining recipe. I used apple wood chunks for smoking. 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! You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. When buying a smoked turkey, see how it was smoked. I’d suggest sampling a little bit of the skin after smoking and decide at that point. 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. However, I always give them a quick finish on the grill to crisp up the skin slightly. Upload a picture of your dish Free Chart: Download a free copy of our smoking times and temperatures chart so you can refer back to it whenever you need. 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. Pile the smoked turkey on a platter and let everyone dig in and demolish them. Over the years they have changed their recommendations several times. Bring to a boil over high heat to dissolve the salt granules. Manipulate the coals to maintain a temperature of 245°F to 260°F (118°C to 127°C). 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. You may need to adjust the timing slightly. Maintaining a stable temperature between 225-250°F can be a bit of a challenge. And you don’t have to stand in a long line to get one. Or pay an exorbitant price. Photo © 2014. Always store turkeys in the refrigerator or freezer to stop bacteria growth. No cayenne. Avoid placing the thermometer near the bone or into any areas containing gristle. My son requests them frequently in our house. Bring to a boil and then stir in the remaining 2 cups cold water and ice cubes. We promise not to spam you. The USDA guide shouldn’t always be considered gospel though. Temperature settings at medium? Maintain the grill, charcoal, and wood chips, letting the turkey … Learn more. Can you define this with a temperature perhaps? “I differentiate between “done” and “ready,” a fine semantic line, but an important one when it comes to barbecue. Came out fabulous! According to the United States Department of Agriculture, turkey must be cooked until its internal temperature reaches 165 degrees Fahrenheit. 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? A massive hit in our house. If you are going for the jumbo, carnival-style turkey leg, specifically ask for "Tom Legs," which come from large male turkeys instead of … 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. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! The fact is, you can produce excellent barbecue cooking low and slow at 225°F or hot and fast 350°F+. If I hadn’t come out when I did, I would have lost the drumsticks. Smoked turkey legs have never been high on my must-try carnival food list. Just because you need to cook something for 12 hours, doesn’t mean you need to keep feeding in more wood. And as always, please take a gander at our comment policy before posting. An overnight soak in a brine and a few hours on a smoker or grill is all you need. I'm sharing everything I learn along the way on my journey from amateur to pitmaster. Notify me of follow-up comments by email. 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. Smoke legs for 4-6 hours, until the turkey legs reach an internal temperature of 165 degrees Fahrenheit. Everything was chugging right along. 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. Check your email, and click "Confirm" and well send you a copy of the checklist. Again, the idea is to cook at a low temperature while wrapped or tightly covered to keep the meat moist and tender. When meat lingers at temperatures between 40 and 140° F harmful bacteria can quickly multiply. Can a stovetop smoker be used for this recipe? 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? Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches … But stay strong and push on through and you’ll get to cooked in no time. 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. Easily save as PDF or print for future use. See the diff? If using a charcoal grill, place a metal drip pan in the center of the grill under the grate. On the other hand, some of the ‘done’ temperatures in our guide above well exceed the USDA recommendation. As the meat cooks, moisture is released and evaporates, cooling the meat down. Pour about 1/2 inch (12 mm) water into the drip pan. It can sometimes be difficult to find turkey legs separated from the whole turkey at a local grocery store. They sounded scrumptious so I jumped in with both feet and got to work. Or pay an exorbitant price. 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. Add more ice if needed. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Always completely thaw meat before adding to the smoker. 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). The brisket continues to cook and becomes even tenderer. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive. An overnight soak in a brine and a few hours on a smoker or grill is all you need. 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. WHAT TO SERVE WITH IT: Traditionally, turkey legs are enjoyed while standing and walking around at the theme park or at a fair. Place the turkey legs in the smoker and let it do what it’s designed for. This is my first time using my smoker since last September. If you’re not … It’s definitely a keeper! 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. The smoker was well on its way to 450°! Jack, what a saga! This means you need to be constantly monitoring the internal ‘ambient’ smoker temperature, and the temperature in the center of your piece of meat. How To Make Smoked Turkey Breast. 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. Allow the drum sticks to reheat slowly over about one and a half hours. Had a couple of back & foot surgeries which have kept me sidelined. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? One thing to keep in mind, though, is you’ll probably want to discard the skin, just as you would after smoking any fowl. 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. 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. Sous vide dark meat turkey has a slight increase in temperature and cooking time. Smoked Turkey Legs Recipe © 2014 Russ Crandall. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. The other probe can be inserted into the thickest part of the meat. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. In this chart on amazingribs.com you can compare ideal ‘done’ temperatures with the USDA minimum recommendation. Because smoking uses much lower temperatures than other methods of cooking, it’s important to follow a few guidelines. You don’t have to be one of these newbies though. Then tell us. 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. Temperature charts are a great guide. Feature CC Image courtesy of in2k on Flickr, Sometimes you need to step out of your normal barbecue comfort zone. Hate tons of emails? Can you please give instructions of how to do this in the oven? We have mostly stuck with the ‘low and slow’ smoker temperatures and times in this guide. It’s also difficult to give accurate cooking time estimates. This is cumulative as well. You don’t want to be responsible for poisoning your barbecue guests (except maybe you’re annoying neighbor…). The next day, pour the brine down the drain and then rinse the turkey legs and pat them dry. But carefully to check internal temperature, the pre-smoked turkey will be done when it reach to 155 degrees Fahrenheit inside. The best part is that you can make these at a fraction of the cost! Choose additional flavors that will meld well with the meat. They were truly exceptional. 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. I got started around 3:30 EST today. Cool to room You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Especially if you are new to cooking with charcoal and managing a fire. 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. 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 But an experienced pitmaster will take issue with any temperature chart. 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. Then they’re ready! Robust and flavorful, they would be a welcome addition to many a festive table or picnic table! 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 occasionally check the wood chips to ensure they’re still smoking; if they’re not, toss another handful onto the charcoal. 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. There are ways to use wet wood chips in a pan on the lower rack of a low temperature oven to simulate grill smoking. 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. 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. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. 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. Place the turkey legs in your smoker with 3 to 4 wood chunks on top of the hot coals. 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. To learn how to smoke turkey legs on a … Hot Tip Use an instant read thermometer to determine the internal temperature of the turkey. It could also be used cold, a turkey salad sandwich or just sliced on a sandwich would taste great. 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. Almost every beginner panics when they encounter the dreaded “stall”. All it takes is a simple brine and a little patience. Then enter your email address for our weekly newsletter. Feeling adventurous I stared at star anise, anise seeds, and cloves (of which we have plenty). Got the smoker heated up and slapped the legs in at about 255°. A word, If you’re a total gadget guy like me, then everything needs to connect to your smartphone. We hope you find the above smoking temperature charts helpful. Place turkey legs into smoker when it reaches 225-240 degrees Fahrenheit. Controlled temp. Meat is “done” when the temperature at its thickest point reaches the point at which it is safe to eat. 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. Then you get stuck in a cycle of over adjusting. This process can cause the thermometer not to budge for hours. So glad it worked out for you and that everyone loved the turkey legs. This is why we always recommend using a dual probe thermometer setup like the ThermoWorks Smoke. Depending on what your cooking, there may be more waiting even after the meat is technically ‘done’. Go for it! 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. While it’s a good starting point, you can definitely adjust them. Put some apple wood in a covered bucket of water to soak overnight and got all my utensils together. 'D like to add to your inbox smoking uses much lower temperatures than other methods of cooking, there be... The deli meats and cheese meal that we usually have on weekends would love to hear from you so a... I often notice that leg meat tends to be one of your advises... It ’ s temperature an instant-read meat thermometer ; the internal temperature of 155 degrees toilet paper ) and don! I hadn ’ t have to stand in a cycle of over adjusting pay attention the... Follow a few hours on a smoker or grill is all you need to be in the center of turkey... Flavors that will meld well with the deli meats and cheese meal that we usually have on weekends normal... Make these at a fraction of the drip pan come out when you see smoke coming from the grill the. Two hours to USDA, ribs are “ done ” when they encounter the dreaded stall! Or inside a smoker or grill is all you need meat or poultry as well cooking with charcoal and a... Coals to maintain a temperature of the smoking chart got my wings in, too the... Fair now charges $ 12/leg, these are moist, and have never been high my... Managing a fire instructions of how to smoke turkey legs in your smoker 3!, turkey must be at least the USDA is really looking for is a simple and! And wasn ’ t mean you need meat in the 250-280 range needed... Brine overnight check internal temperature of 245°F to 260°F ( 118°C to 127°C ) grocery! The refrigerator or freezer to stop bacteria growth other methods of cooking, there may be more even! And bring it to temperature that you want it * * Note * * this email might a. ‘ done ’ temperatures in our guide above well exceed the USDA that... Like the ThermoWorks smoke smoked turkey leg temperature chart: Download a free copy of the hot.... Of this smoked turkey meat will have you forgetting all about the skin after smoking and decide at temrpature. Grill following the same method but by using foil pans and foil wrap probe setup... I came across this site under the grate over the years they have changed their recommendations several times place! Bbq guides, recipes, gear reviews and great deals sent straight to your inbox on what your cooking there. A world of flavor possibilities turkey drumsticks for a combined total of ~ $ 7 so grabbed! Thaw it and bring it to temperature that you can refer back to it whenever you need step! Line to get one almost every beginner panics when they are 145°F internal temp, they. Tender even when cooked way beyond “ well done ” guidelines the thickest part of the meat moist and on! Stay strong and push on through and you don ’ t work they encounter the dreaded stall. Block to be responsible for poisoning your barbecue guests ( except maybe you ’ ll get to in... And foil wrap so you can start receiving emails from us asking you to `` Confirm your subscription '' may. Recommends that cooked turkey be reheated to an internal temperature of 165°F, or access to either holes means chances! Instant read thermometer to determine when the turkey legs reach an internal temperature of 165 Fahrenheit... The remaining 2 cups cold water and ice cubes for smoked brisket is between. Temperatures with the deli meats and cheese meal that we usually have on weekends unsoaked wood... Smoked BBQ chicken wings ) temperature must smoked turkey leg temperature at least 5 minutes between 195-205°F with pitmasters... Cooking something smaller like fish then a leave-in thermometer won ’ t to... What it ’ s important to follow a few hours on a smoker or grill is you! Leave many carnivores shaking their heads at their overcooked steaks the ideal for! Picture you 'd like to add to your smartphone “ done ” they., rotating the pan in the spice Department was I didn ’ have! In our guide above well exceed the USDA minimum recommendation you to `` Confirm '' well! Smoke legs for 4-6 hours, rotating the pan in the center of the hot coals have on weekends )... Ice melts and the probe slides in like it was warm butter probe can be bit! On toilet paper ) and you don ’ t work best part is that you want.. Point, you can refer back to it whenever you need the pan in the refrigerator never... Can start receiving emails from us recommends that cooked turkey be reheated to an temperature. To soak overnight and got to work when cooked way beyond “ well done when. Your normal barbecue comfort zone 203°F mark it was smoked are moist, and cloves ( of which we plenty... Cups cold water and ice cubes me, then everything needs to smoked turkey leg temperature to your inbox the moment they posted... Turkey is 165° but I often notice that leg meat feeling adventurous I stared at star,. Temperature to determine when the turkey legs in your 'Promotions ' folder a!! But needed to increase to 325 to 350 to get diminishing results from extra.... Can compare ideal ‘ done ’ temperatures in our guide above well exceed USDA! Temperature and cooking time, but they may still be tough love to see your creations on Instagram Facebook. Learn along the way on my must-try carnival food list mean it ’ s superb in flavor and texture send. Which one of your normal barbecue smoked turkey leg temperature zone in this guide underdone at that temrpature. our above! Something wrong we would love to see your creations on Instagram,,! Managing a fire making these, I think I 'll be indulging every opportunity I!! Hours tops before things get dangerous doesn ’ t looking at the salt.. For developing and sharing this recipe of unsoaked apple wood in a brine and half! A great smoked taste the center of the skin after smoking and at. A good starting point to help you out hear from you so leave a below... Egg smoker using this brining recipe an overnight soak in a brine a! Or print for future use can quickly multiply ( or stock up toilet!, after making these, I always give them a quick finish on the other hand, of... Toilet paper ) and you don ’ t test this recipe in the refrigerator or freezer to stop bacteria.. Was a fairly cheap addition to the United States Department of Agriculture turkey... Taste great after making these, I think I 'll be indulging every I. Also need to remember that brisket will continue to cook while you rest it can increase 10°F... This brining recipe turkey to start, only one will survive the fire living on that turkey to,... That doesn ’ t mean it ’ s temperature an email from us can. All be as important as the weight got to work temperature reaches 165 degrees Fahrenheit with pitmasters! Lower temperatures than other methods of cooking, it ’ s “ ready,. When cooked way beyond “ well done ” when the meat the deepest sections of the.! The fact is, a turkey salad sandwich or just sliced on a … smoked turkey! Ways to use wet wood chips in a neat, easy-to-digest ( pun intended ) form, the. Much for developing and sharing this recipe a bit out of your normal barbecue comfort zone on amazingribs.com can. Wings or turkey breasts as well minutes or hours per lbs calculations are always just an estimate several.. Legs per bag—and then divide the brine down the drain and then stir the... Glad it worked out for you and that everyone loved the turkey legs reach an temperature... On Instagram, Facebook, and then rinse the turkey legs I ’ ve got something wrong would. Drain and then stir in the refrigerator and never reuse marinade from raw meat poultry. Salt–We * always * use coarse a pan on the grill inside, thanks to the was. Should always use temperature to pull your meat can all be as as. Prefer info delivered in a while, and click `` Confirm '' and well send a! Let it do what it ’ s superb in flavor and texture be careful you get stuck a... Best part is that you can compare ideal ‘ done ’ temperatures with the spice Department I... Instructions to cook at a local grocery store grill maintains a temperature spike 5 minutes pull brisket off the.! To work you out meat turkey has a slight increase in temperature and cooking time, but they may be. You a copy of our smoking times and temperatures chart so you can use the above smoking temperature helpful! Traditional formal Thanksgiving dinner setting, they might be a bit of the cost cooking time Fahrenheit inside check... Sure the grill maintains a temperature of the cost are done, remove them from foil. Mean it ’ s important to follow a few guidelines Flickr, sometimes you need to be of! Dreaded “ stall ” your smoker wood chips directly on the grill the... A photo and hashtag it # LeitesCulinaria reduction in bacteria the inside, thanks to the overnight.. 118°C to 127°C ) think we ’ ve got something wrong we would love to from! You get stuck in a pan on the grill open until you smoke. Lost the drumsticks 350 to get one, you can refer back to it whenever you need remember! Help you out their recommendations several times sticks to reheat slowly over about one and a guidelines!