I looked at a post about the wings and it seems more timed the IT, what about turkey legs is that also a timed thing, like 220* for 30 minutes or do I look for and IT on them. The legs are smaller but it is my first time for both so I was just wondering. Thanks gang for all your help in advance. BTW I do have a brine mix I will8ll soak both in overnight, want to smoke them tomorrow. Thanks again Tim
Wings are hard to get an IT on, so you cook them until they are done. The easiest way to check wings for doness is to prick them with a toothpick or skewer, and check the juices. The juices should be clear. You can do the same with turkey legs, but since they are easy to get an IT on (using an instant read thermometer), I smoke/roast them to an IT of 165°F.
Thanks Habs, I really appreciate it .