Turkey legs

redrocket · November 17, 2006, 01:24:51 PM

We smoked about 25 turkey legs last weekend. We brined, injected, and smoked. They turned out good, but a lot of grease. My guess we didnt' need to inject them. Any ideas for next time?

Habanero Smoker · November 17, 2006, 01:45:47 PM

You can look at some of the turkey recipes on the recipe site;
http://susan.rminor.com/forums/forumdisplay.php?f=137

I've never had a problem with turkey legs being greasy. What did you inject them with? What was the internal temperature when you pulled them out of the smoker?

West Coast Kansan · November 17, 2006, 08:14:35 PM

Was the vent wide open? Just checking on source of the "grease" - greasy eating them?

Gizmo · November 18, 2006, 08:19:22 PM

I would be curious as to the source of grease as well. I have done two batches of turkey legs, thighs and breast. One was done with a drambui injection (recipe from a water smoker cook book) and the last batch was just a plain smoke. I did finish both batches off in the convetion oven after the smoke was complete. Neither came out greasy. I am not that fond of the legs as they tend to have too many tendons to work around but the taste was just fine.

redrocket · November 20, 2006, 08:24:50 AM

I injected them with Garlic oil, beer and cayanne pepper. I also rubbed the skin with oil, not to the point of dripping, to try and make it crispy, that didn't work. I did get rave reviews on the legs, they just seemed greasy while smoking. I cooked them in the smoker the whole time. I had to do 2 batches, the first ones came out at about 175 and the 2nd batch came out about 165.
No the vent was not wide open...maybe that was part of my problem.

I did a couple whole turkeys last year and had no problem at all.

iceman · November 20, 2006, 10:50:40 AM

Quote from: redrocket on November 20, 2006, 08:24:50 AM
I injected them with Garlic oil, beer and cayanne pepper. I also rubbed the skin with oil, not to the point of dripping, to try and make it crispy, that didn't work. I did get rave reviews on the legs, they just seemed greasy while smoking. I cooked them in the smoker the whole time. I had to do 2 batches, the first ones came out at about 175 and the 2nd batch came out about 165.
No the vent was not wide open...maybe that was part of my problem.

I did a couple whole turkeys last year and had no problem at all.

IMHO I don't think the smoker gets hot enough to crisp the skin the way I like it. Legs don't take much injection at all after brining them. Maybe you just had a wee bit to much galic / oil in them? I have better luck keeping the skin dry when it goes into the smoker. It seems to smoke up to more of a golden brown that way, then I finish them off on the grill or in a hot oven to get the skin crisp. I always leave the vent wide open to get the excess moisture out of the box when doing any decent amount of poultry. By all means don't take this as gospel, it's just my two cents from past smokes. ;)

Gizmo · November 20, 2006, 09:09:56 PM

I think Iceman is right on with the garlic oil. I would suggest using the garlic and cutting the oil. I also finished my turkey in the oven (convection with convection broil) to finish off the skin.

West Coast Kansan · November 21, 2006, 07:41:27 PM

Ditto, seems the comments are pretty consistent.

owrstrich · November 21, 2006, 08:23:49 PM

garlic oil... beer... cayanne pepper...

im feeling it...

you gotta eat...

owrstrich

redrocket · November 22, 2006, 07:53:41 AM

So for next time keep damper open wide, I'm thinking just skipping the injection alltogether and finish up on the grill. Thanks all to the great suggestions!!

Have a good turkey day!!!

BTW we're trying the SMOFRIED turkey...we'll pass along how it turned out.

jaeger · November 22, 2006, 10:16:07 PM

I was reading your post and my thoughts were almost exactly the same as Iceman posted next (and Gizmo and the rest).
The only thing that I may have to offer, I would continue to inject the drums. I don't know where you purchased your drums but almost all poultry that you find at the retail level, will already have sodium phosphate added. With this type of product, soaking in a marinade is like trying to get a fully soaked sponge to take more water. You almost have to inject to get the marinade into the meat. I just think you will get a lot better distribution by pumping in addition to the soak in marinade.