pterodactyl (a.k.a. gigantic turkey) legs

[squirtthecat]

This was from my 3rd smoke, but it turned out well, and have been asked to do an encore some day..

I started with 6 huge turkey legs (Perdue) from the store.




I brined them overnight in a buttermilk brine, here is the mix. (give or take a bit on the spicy stuff, adjust for flavor)

4 cups buttermilk
¼ cup kosher salt
½ cup Crystal* hot sauce
½ cup L&P Worcestershire sauce
1 1/3 T garlic powder
1 1/3 T cumin
1 1/3 T black pepper
1 1/3 T rubbed** sage
1 1/2 T cayenne pepper

* I use Crystal as it seems to have a lower vinegar content, so it doesn't "pre-cook" the food as much as Frank's.  The buttermilk has a high enough acid content as it is.

** This seems to blend easier.  Bought it by accident, won't get anything else but it now.

I dump it all - in that order - into the blender.  Run at the lowest speed for about a minute or so to get all of the mixes interspersed into the thick buttermilk.

I had to make 2 batches of this to completely cover the dino legs.  (I used a tupperware/ziplock container for brownies/cookies - roughly 3" x 9" x 13")    Soak overnight, and flip again in the morning to make sure it all gets a nice bath.

Pull from the fridge about an hour before smoking to bring closer to room temps.   I put them on the Bradley racks to let drip-dry. (flip a couple times)   No, I didn't rinse them.




I smoked them in the 210-225 range (using the 'Special Blend' pucks for 2 hours of smoke) for about 4.5 hours total.  Flipped/rotated the racks once after the smoke ended.    At 165 I pulled them for 2 hours of FTC. (foil then wrap in towel and place in warmed cooler)








It was a huge hit.   I've done that brine before with chicken wings, so I figured it had to be good with other feathered critters.   It is amazing how juicy it makes the meat.  When I pulled the temperature probed out, it actually squirted a fountain of hot juice out.

I'm going to do a boneless turkey breast roast this weekend, and will use the same brine. (minus the cayenne and most of the Crystal - the Mrs doesn't like that much heat)    I'll be sure to report back how well it works out.

Enjoy!

[FLBentRider]

Looks great.

I have to try this.

I'll be leaving out the worchershire.

[sherlock]

Send two here immediately and I will confirm that they are as good as they look
;D ;D

[squirtthecat]

To follow up to this, I made them for a friend's son. (kind of an advance bribe)   They reheated them on the grill the next night, which helped crisp the skin up a bit.   That's why I went right from the OBS into the foil - and into the fridge later that night.

[easyridinole]

Now them look totally awesome!! Great job!!

Ole

[OU812]

That all looks good never thought about smoking turkey legs I do breast all the time, dont do a whole one very often, no one ever eats the dark meat it mainly goes into soup

I wounder what that butter milk will do to us that dont take the white stuff very well

Might have to give this a try some day and stay close to home  :D

[squirtthecat]

That all looks good never thought about smoking turkey legs I do breast all the time, dont do a whole one very often, no one ever eats the dark meat it mainly goes into soup

I wounder what that butter milk will do to us that dont take the white stuff very well

Might have to give this a try some day and stay close to home  :D

Good point...   I don't know what the lactose does if you just soak something in the BM and then cook it.

We're in the same boat re: the dark meat.  Nobody will eat it.   How do you do prep the breast?  Bone-in or not?  Favored wood?   Approximate time?

I'm doing one on Saturday.   It'll be 95 and humid, so this should be a hoot.

[KyNola]

Squirtthecat,(love your moniker!)
I smoke turkey legs from time to time and that brine sounds great.  I will definitely be giving it a try. 

As for those of you saying no one will eat the dark meat around your place.  Here's a way to use that smoked turkey leg.  Strip the smoked meat from the bone and put it in a pot of beans or anything else that you might use a smoked ham hock or smoked jowl for additional seasoning or flavor.  I guarantee you they will eat it and love it.  My wife uses it all the time in order to cut out some additional fat of using a hock or jowl.  Me, I love a smoked turkey leg. Just hand me one and stand back.

Thanks for the post, I will definitely be giving it a run.
KyNola
 

[OU812]

When i do a breast its mainly bone in i dont brine mine i inject it with some of my fave rub that i put in the coffee grinder and turn it into a fine powder then mix with some butter about 2 tab rub b4 grinding to 1/2 cup butter b4 melting.

Then i mix 1 tab rub thats not ground with 1/4 cup butter and paint the outside of the breast, do it quick so the butter dont start to firm up on you both when injecting and painting.

I cook my bird at 250 F with 2 hr alder keep the vent wide open the whole time poultry has allot of moisture in the skin. It will take somewhere between 8 to 10 hr but you want to go by the internal temp not the time its just a time to start getting other things ready. I pull mine out when the IT hits 160 F and let rest uncovered about 20 min b4 slicing while resting the IT will rise to about 168 F

[squirtthecat]

Cool, thanks!
I'm just doing the boneless breast roast (1/2 of that big guy), so I'll adjust the time accordingly.

If I do one indirectly on the top rack of my Weber gasser, it takes about 3 hours.  I pull around 155 and foil/rest while the other stuff is cooking.

I'll time it in the Bradley.   I've got some Adler in my sample pack - I think.  If not, I've got a bunch of Apple coming from Amazon.

[OU812]

Apple works good also

[squirtthecat]

Apple works good also

Good deal.  I have a ton of it coming.  Turns out my wife isn't too crazy about the Hickory smoke. (and I have like 40 hours of Hickory pucks)

I might have to sneak one in from time-to-time to use them up.

[OU812]

Poultry and fish takes in smoke much faster than does other meats so you want to use lighter favored woods like apple alder or cherry

Hickory has a strong flavor more suited for beef and pork

[mikecorn.1]

Looking good, thanks for the pics and recipe. Was thinking of doing turkey legs since ive been seeing them all over disneyland while here on vacation.  ;D

[Smokin Soon]

Mike, the Disney Legs need a cure or brine, let me see if i can dig up my recipe.