Smoked turkey legs IT

[Jkwellborn]

The internal temp for turkey legs is 165* right? I have a pack I'm gonna smoke. And I wanted to make sure I didn't under cook.

I searched on here and that seemed to be the temp mentioned.

I've only got 3 legs that weigh 2lb all together so it shouldn't take but a few hours.

[Habanero Smoker]

The internal temperature of 165°F is the USDA recommended safe temperature. For legs, I've seen some recipes that call for 160°F. I've tried 160°F, but it seems the meat has a metallic taste. Cooks Illustrated still recommend 175° for legs and dark meat - they do brine. Their reason is that the higher temperature helps to further break down the connective tissue, and gets rid of any metallic taste. I generally will either wet or dry brine mine, cook in the Bradley at 225°F or higher. I don't find much carryover (if any) when cooking poultry parts in the Bradley and I don't FTC poultry, so I take them out when I reach my target temperature.

I generally will cook a large load, and depending on when the cabinet gets up to the set temperature, it would take 4 - 5 hours for the legs to reach my internal temperature. Legs, you can apply as much as 3 hours of a mild wood such as apple, maple or oak. If you are using hickory or pecan you may want to go with 1:40 - 2:00 hours. With the amount you are cooking it should take long.

[Jkwellborn]

Thanks. I'll try 175*. Sounds like good reasoning for it

[Grouperman941]

For me, 170 plus.

[Jkwellborn]

I went to 175*. Turned out awesome with a couple of hours of hickory. Thanks guys.

[Habanero Smoker]

Great!! I may start taking mine to 175°F.