Few things wrong with this: 1) 250 is TOO LOW for turkey legs if you want bite-through skin. When he cut it at the end, notice how the skin was rubbery. GROSS. Need at least 300 degrees (300-320) to get nice crispy skin. 2) 48 hour brine with cure is too long. Thing must have tasted super salty. 12-24 hours max for a good ham flavor where the Turkey can still shine through. 3) Using the little poker thing is .. interesting. A better way to let the brine into the meat is to just pull back the skin and wrap it around the bottom of the drumstick (but don't detach it from the drumstick). Brine it like that with all the meat exposed. Wash it off under some water after its done in the brine. Then take the skin and pull it back over the leg like you're putting it on like a sock. Take some sharp toothpicks and secure the skin to the top of the leg so it doesn't "shrivel" up and keeps its shape during the smoke. 4) Take a oven safe dish and put a few cups of water in it. Place that in the smoker when you're smoking turkey legs. Keeps them from drying out and contributes to a crispier skin in my opinion. 5) His brine, while OK (brown sugar, salt, and cure are all that are needed really), is very watered down. 4tsp:3tbls:1tsp (salt, brown sugar, cure) to every 1.5 cup of water is best. Anything else you add in there (like peels, sticks, and leaves) is whatever, all of those will not really add too much flavor like the salt will.
Can't overestimate the importance of a large turkey leg, at least as big as he is using for this recipe (24 oz.). My experience is that 28-32 oz. works best. The LC
You don't never have to use a knife to cut my Tinder maybe your fork and the tongue maybe not even your fork you will want it so bad you will develop ESP and levitate it to your mouth you will have tried to use your hands but the pieces almost dissolve between your fingers you tried to pick it up but it falls off the bone what to do what to do it's some serious think time LOL nice try nobody I'll give you credit for the video though
Few things wrong with this:
1) 250 is TOO LOW for turkey legs if you want bite-through skin. When he cut it at the end, notice how the skin was rubbery. GROSS. Need at least 300 degrees (300-320) to get nice crispy skin.
2) 48 hour brine with cure is too long. Thing must have tasted super salty. 12-24 hours max for a good ham flavor where the Turkey can still shine through.
3) Using the little poker thing is .. interesting. A better way to let the brine into the meat is to just pull back the skin and wrap it around the bottom of the drumstick (but don't detach it from the drumstick). Brine it like that with all the meat exposed. Wash it off under some water after its done in the brine. Then take the skin and pull it back over the leg like you're putting it on like a sock. Take some sharp toothpicks and secure the skin to the top of the leg so it doesn't "shrivel" up and keeps its shape during the smoke.
4) Take a oven safe dish and put a few cups of water in it. Place that in the smoker when you're smoking turkey legs. Keeps them from drying out and contributes to a crispier skin in my opinion.
5) His brine, while OK (brown sugar, salt, and cure are all that are needed really), is very watered down. 4tsp:3tbls:1tsp (salt, brown sugar, cure) to every 1.5 cup of water is best. Anything else you add in there (like peels, sticks, and leaves) is whatever, all of those will not really add too much flavor like the salt will.
Thank you for sharing this recipe, I don’t indulge in eating pork, but I do adore ( turkey ham ), which is very difficult to find.
Been eating turkey legs all my life and this is the first time I’ve heard them called hams
smoked turkey legs are great. make them taste like ham even better
Scottys Back Yard BBQ Ham just means, Thigh Meat.
that’s. looks. yummy.
Can you please share a recipe with us for the whole turkey ham not just the leg
looks good bro ham
So....are you saying you invented Disney's smoked Ham turkey legs?
Thank you for your beautiful delicious recipe yum 😋
Can't overestimate the importance of a large turkey leg, at least as big as he is using for this recipe (24 oz.). My experience is that 28-32 oz. works best.
The LC
Art Hermansen how about fuck you
Looks good my friend
Do you have this recipes with measurements ?
mary unrau sure. Buy his cookbooks
This is the best video ever of how to smoke turkey legs.. THANKS
I always laugh when he says "nailed it"
@ 5:08 he says perfect but the thermometer says 153 ok dude
why does the meat look so tough
As much as I like Steven's presentations, to me it sounds like a male version of Martha Stewart.....ouch
How to make smoked turkey. Use an automated machine... Meh, I'm off looking for something else.
Can you do that on a wood pellet grill?
yes u can
Stupid questions everywhere
You can do almost anything on a pellet grill
Talking like he invented smoked turkey legs. lol
Where's the recipe ?
mary unrau uhmm buy the book, he needs money
your basic brine recipe 2 cups kosher salt 2 cups brown sugar.
Wonder where this was shot lol
Disney have been doing this for years
You don't never have to use a knife to cut my Tinder maybe your fork and the tongue maybe not even your fork you will want it so bad you will develop ESP and levitate it to your mouth you will have tried to use your hands but the pieces almost dissolve between your fingers you tried to pick it up but it falls off the bone what to do what to do it's some serious think time LOL nice try nobody I'll give you credit for the video though