Simple Smoke: Turkey Legs

[Mr Cue]

Sometimes simple is best, and today's cook is no exception. I present to you, Simple Smoked Turkey Legs:

250°F on Big Joe for about three hours over some Pecan and lump, generously coated with some Plowboy's Yardbird Rub.

[rythememan4]

Looks good on the outside , I am sure the inside looks great

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[wickedcajun]

[bcrgrill]

I like simple -- it is the way I "roll"

Good looking legs!

[Mr Cue]

I ate one for dinner, Jr. ate one and tore into the other; they were very good. I'll pick some more up and maybe a pack of turkey wings for some giant buffalo wings next time I see them on sale.

[pinseeker]

Turkey legs are something I want to get really good at so we can sell them at our Little League snack shack. They cost about $2 and can sell for $10.

The problem I've had so far is getting the skin crispy. I cooked my first legs for about 3 hours at 225-250. They could have gone a little longer. But the skin was like rubber.

I had the same issue with a beer can chicken.

Any advice to get the skin edible?


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[John Setzler]

3 minutes ago, pinseeker said:

Turkey legs are something I want to get really good at so we can sell them at our Little League snack shack. They cost about $2 and can sell for $10.

The problem I've had so far is getting the skin crispy. I cooked my first legs for about 3 hours at 225-250. They could have gone a little longer. But the skin was like rubber.

I had the same issue with a beer can chicken.

Any advice to get the skin edible?


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Cook them at 400 degrees.  They will still take on smoke, they will cook quicker and the skin will be 'bite through'.  You can't get 'crispy' skin that has any crunch to it unless you cook them over direct heat in most cases.

[Mr Cue]

1 hour ago, John Setzler said:

Cook them at 400 degrees.  They will still take on smoke, they will cook quicker and the skin will be 'bite through'.  You can't get 'crispy' skin that has any crunch to it unless you cook them over direct heat in most cases.

I believe I will try that next time. The skin was very flavorful but had a slight chew to it. These weren't as large as I'd like them to be either. I need to find some monster sized legs next time. 

[Ben S]

I love the idea of turkey wings!  Those sticks look good too. 

[redpepper]

Sometimes poultry is packed with brine (Purdue does this a lot) which makes it hard to get anything but rubbery skin. I have found that drying the skin with paper towels and then letting them sit uncovered in the fridge all day helps. I still haven't perfected it but I'm getting close using a 2 zone apprach..