turkey legs wet or dry

more smoke · February 01, 2008, 03:07:47 PM

I have 9 turkey legs and I plan on smoking them this weekend I have read the wet brine makes them a little dry compared to the dry rubs. I'm looking for something close to what you might get at a theme park. I have TQ hopefully something easy.

Habanero Smoker · February 02, 2008, 02:24:42 AM

I never heard the theory that wet brining will make turkey legs. It's just the opposite, wet brining helps poultry retain more moisture, but a dry brine of all salt of dry rub with the appropriate amount of salt will accomplish the same. Such as kosher chickens are dry brined in salt.

There are a few post that mention using TQ in a wet brine for turkey legs, but not recipes. Just follow the instructions on the back of the package. If you want to stick with applying a dry cure, then TQ recommends 1 tablespoon per pound. Applying dry cure does not have to be exact, you can either use the dredging method (rolling the legs in the cure), or applying the cure (applying the cure making sure to cover all surfaces). I've never used a dry cure on turkey legs, so I can't give you any advise on how long to cure them, and/or if they require soaking after being cured. ~~My best guess would be to cure for 1 - 2 days.~~ After further searching I would say 6 - 12 hours, for using a dry cure, then rinse well.

I did come across this site; but a quick look I didn't find any recipes that used a dry cure method.
http://www.divinedinnerparty.com/smoked-turkey-legs-recipe.html

more smoke · February 02, 2008, 08:18:32 AM

Thank's Habs Just got done putting the legs in the brine I went with 1 cup TQ , 1/2 cup brown sugar and 8 cups water. When I take them out of the brine should I glaze or rub them with something before I smoke them?

pensrock · February 02, 2008, 10:02:56 AM

moresmoke. Habs is right on with his post. A good friend of mine makes cases of turkey legs, like at the theme parks, and he always uses a wet brine of TQ and brown sugar. He makes these and sells them at flea markets and fairs. A wet brine should not end up with a dry product. He just drys them off with paper towel and puts them in the smokehouse, he does not have a bradley. He has a shed and an old wood burner that he runs stove pipe the the shed to carry the smoke with. He can vary the amount of stove pipe to get really cool smoke if he is doing cheese.

Habanero Smoker · February 02, 2008, 02:33:26 PM

The only thing else I can suggest that Pensrock hasn't already covered is after the brine, if you have time you can air dry them for a bit. You can do this the refrigerator uncovered over night, or at room temperature for a few hours with a fan blowing on them; the nitrites will protect them from any bacteria. You can get creative and add a rub or glaze, but since you brined them in TQ I would us a rub without salt.

I personally like this rub:
http://www.susanminor.org/forums/showthread.php?t=305

If you make this I would leave out the salt, and keep the cayenne pepper to 1/2 teaspoon.

more smoke · February 04, 2008, 04:34:38 PM

Smoked my turkey legs and they turned out great and every one loved them. :)There was one small problem :( but I might be able to fix next time only if I smoke more than just 9 legs because that's not enough. ;D

pensrock · February 04, 2008, 05:59:00 PM

Glad to hear they came out as you expected.

Habanero Smoker · February 05, 2008, 02:31:20 AM

Glad to hear they turned out alright. Did you apply a glaze or rub to them?

more smoke · February 05, 2008, 05:33:07 PM

Thanks for all the help with my turkey legs :) This form is great for a new smoker like me. As for the rub and glaze I injected a little OJuice and honey and put the rub of yours ( Habs ) from the recipe site for smoked pulled turkey legs minus the salt and sugar. Pensrock & Habanero Smoker it's nice to have a place to go to help I couldn't do it with out all the help.
Keith

Habanero Smoker · February 06, 2008, 02:37:20 AM

Your injection recipe looks good, I may have to try that.

Biggun · February 18, 2008, 02:35:21 PM

Quote from: more smoke on February 04, 2008, 04:34:38 PM
Smoked my turkey legs and they turned out great and every one loved them. :)There was one small problem :( but I might be able to fix next time only if I smoke more than just 9 legs because that's not enough. ;D

Start looking for 4 1/2 more turkeys... ;)

Gizmo · February 18, 2008, 06:31:46 PM

Quote from: Biggun on February 18, 2008, 02:35:21 PM
Quote from: more smoke on February 04, 2008, 04:34:38 PM
Smoked my turkey legs and they turned out great and every one loved them. :)There was one small problem :( but I might be able to fix next time only if I smoke more than just 9 legs because that's not enough. ;D

Start looking for 4 1/2 more turkeys... ;)

Nah, go for 5 turkeys. Those 1/2 turkeys wobble around too much.

NH Engineer · May 17, 2008, 05:15:26 AM

moresmoke. Habs is right on with his post. A good friend of mine makes cases of turkey legs, like at the theme parks, and he always uses a wet brine of TQ and brown sugar. He makes these and sells them at flea markets and fairs. A wet brine should not end up with a dry product. He just drys them off with paper towel and puts them in the smokehouse, he does not have a bradley. He has a shed and an old wood burner that he runs stove pipe the the shed to carry the smoke with. He can vary the amount of stove pipe to get really cool smoke if he is doing cheese.

I am going to try these too.What is TQ? Sorry i am not up on the lingo here.LOL
Mark

huhwhatliar · May 17, 2008, 06:44:24 AM

Quote from: NH Engineer on May 17, 2008, 05:15:26 AM

What is TQ?

TQ is Morton's Tender Quick.

Domenick

Habanero Smoker · May 17, 2008, 02:20:33 PM

NH;

If you don't have TQ, but have pink salt (InstaCure #1, Prague Powder #1, Cure #1 etc), you can make a similiar brine using this recipe.

1 gallon water
1 1/2 cups (12 ounces) Morton's kosher salt
8 tsp (1.5 ounces) pink salt

If you want you can add other seasonings and flavors. Brine for about 4-8 hours.