Thank you so much for the video. I have cooked the Turkey legs every Thanksgiving for the last four years now. Everyone loves it. I am cooking it today because tomorrow is 2022 Thanksgiving.
Finished product looks absolutely yum! But if you're going to smoke them in your grill you can lose the liquid smoke, and if you're going to brine them for 24 hrs with a sugar/salt solution and cook them low and slow for 4 hours you can lose the tenderizer. Try it :) You might enjoy them more without the off-tasting chemicals from those 2 ingredients. And loosening the skin isn't necessary either with a long brine period - the brine will go right through the skin. And, the skin left secure to the muscle will retain moisture better ensuring that extra napkins will definitely be needed at chomping time.
Chef Hill, thanks for the recipe! We did your smoked legs (and thighs) with your rub in addition to our traditional roasted turkey this week for thanksgiving and they were phenomenal! Luckily I stashed a leg aside for leftovers the next day because all ten of them were gone!! The only thing I would have done in addition to your preparation would be to remove the four tendons in the leg before I smoked them for easier consumption. I’m glad Christmas is just around the corner, giving me a good reason to do it again!
That is the one thing I wish I would have remembered to do for this video. I highly recommend removing the four tendons. Thanks for commenting and glad you enjoyed the recipe!
Great Video ! I wasn't, sure how to smoke turkey Parts . Now I feel very confident about smoking turkey parts. Thanks for the video. The drum sticks turned out great !
In all actuality there is a use for the 'after brine'. It can be used as the liquid in the drip pan underneath the turkey / turkey parts when outdoor smoking / grilling.
Not on his cooker style, haven’t you heard of liability? Telling people do use a juice that has raw poultry is not worth the risk. The transporting to the grill can cause people to get sick. This guy‘s professional works in a professional environment he just guards it and tells you to discard it for safety. Yes you are correct you could use it for moisture in certain styles not his style of cooker and it’s not worth the risk you could simply use water or apple juice or a non-raw poultry Brine
Nice video sir! Got a GMG myself really starting to love it. Took the granddaughter to a Ren faire and she had a turkey leg and loved it. Had to find the way to do it. You have another subscriber ! 👍👍
@@ChefTips Hello I was trolling down on you tube in this video caught my Attention so I had to see what it's about in I saw other of your video so I hit that Like in hit that Bell in I say I must Subcriber so I'm new to the Family's I saw in 1-26-22 Florida time at 11:45 Am But any who I'm glad u say we can cook it's in the Oven just keep basic it with the broth juice So thank for the receipe I can cook my Own by Using the ingredients u Us I don't no what my Uncle in Alabama put on his Turkey Legs but it's be good and I knows your is too L.o.l Ok Chef Tips be bless u and your Family's and be Safe
Don't know if you read but in one of your videos you made me drive to Wal-Mart just cook what you were making. bc it looked so good. I need to stop watching your videos so late at night. lol
Trying this now!! Thank you for reminding me to pull back the skin...totally forgot!! I do it on my ribs by removing the membrane. Also love the idea of a rub AFTER 24 hours of brining and last idea of melted butter is the dagger....Your the MAN
definitely when you copy these type of festival turkeyegs at home they are better, i think because we do put extra love into them, doing them at the rate the parks and festivals do, they just ham the legs (cure) and smoke. your reactiob to each one i could immediatly tell yours were better.
haha true but the amount of tenderizer and adding butter is the real trick there. the one from Disney looks dry and that paper wrapping just suck the oil out making it even dryer
Joshua Freeman exactly they seem to be tough when they come from Disneyland & the fairs when my uncle smokes turkey legs they are tender and falling off the bone
Hey, Chef! Great video! It was very concise -- truly audio & visual perfection! YOU ARE THE BEST!! Quick quest, though > How do you cook the turkey legs that are already smoked?
Great video. A note on temp. For crispier skin like Disney, it's essential for the last 30 minutes to crank the temp up to 325 or the skin will be rubbery. You can actually cook the legs at 325 and the legs will be done in less the half the time and not loose tenderness. This is unique to poultry vs. beef or pork. Poultry does not have the same connective tissue and does not need the extra low temps.
Though I can't say for certain, but having had those amazing drumsticks myself, highly suspect that they use brining salt, sometimes called Prague powder to obtain that almost ham style smoked flavor to the turkey. ( You can buy on Amazon) Any smoked turkey that you even buy in the grocery store has this ham type flavor. Good thing about smoked turkey, is that the often neglected drumstick, will not have that somewhat stronger flavor that many find undesirable, all parts of the turkey would have the same flavor consistency. Bad part about brining salt is that it has sodium nitrate, which I don't freak out about, on occasion. My opinion regarding the most important thing about brining paying attention to the type of salt used in recipe. No, designer salt not required. However, generally many use just slightly more expensive kosher salt, but even then, you have to pay attention to hopefully the recipe stating which type of any salt, even kosher salt is used. Reason for that is that the density/grains of the various salts will measure differently, and some are quite concentrated. For example, if recipe stated 1 cup of Diamond Crystal Kosher salt used, and you decided to use a corse grain of Morton Kosher, it would likely be too salty. Same goes for table salt substitution. Not sure why meat tenderizer used. It is considered that whole osmosis concept of brining is considered to be the contributor for desired results. Despite any method, the most important thing to remember is using a quality digital the thermometer and assuring that poultry is safely cooked to 165 degrees, and most certainly not over cooked. Not trying to be unkind or critical, the end results looked very appealing.
8:15!!! is that what that animal was! man that was a cat sized ferret or something. looks like a rodent. i'm sure it was a large chinchilla. i'd have to take it home with me, animals always like me better anyway.
Look really delicious. Why was it necessary to wash off the brine? I thought with the brine on the flavour would be enhanced. I bought the turkey drumstick already smoked . How is that prepared?
Brine isn't like glaze. Glaze flavors the outside and can be put on as briefly as right at the end of cooking. Brine does add flavor but its purpose isn't so much taste as it is texture. The salt actually chemically alters the proteins in the meat, making it more tender. You wash it off then because otherwise it would be too salty, but not to worry, the salt flavor has penetrated the meat pretty thoroughly after 24 hours. You can do this with pork chops too, although you never want to brine a pork chop longer than 4 hours. Pork breaks down too thoroughly. JUst add your salt, pepper corns, onion and garlic powder to the water and brine them. They don't pan fry very well when brined but they are exceptional when grilled and still pretty good when roasted.
I've never used meat tenderizer in my Turkey brine. This recipe used both tenderizer & kosher salt. My Turkey legs came out just a little on the salty side. My brine is 1cup kosher salt to 1gal water.
Video of the day, Jason! We've been to Disneyland twice in the last 4 years, and I still have never tried the Turkey legs. That'll change for next time. But in the meantime, I'll brine & smoke a few just like this. Who knows, I just might be disappointed in Anaheim after trying this recipe!
Chef Tips Hey Mr. Hill, have you been working out? You're looking buffier than usual! Also hope you're planning to do another Portland trip this summer! Some good food carts are awaiting, and as always, other good restaurants are always there as well!
GOSH, DANG, Jason! Those big, fat turkey legs looked so good, I just wanted to jump thru this screen and chow down like a piranha when you pulled them off the smoker. Your little doggie is lucky I wasn't there to fight him/her for a bite! So, with that tiny nibble you took, could you even taste it? Well, I'm ALL IN! You get "thumbs up" & a subscription from me. KEEP UP THE EXCELLENT WORK -- OUTSTANDING VIDEO! THANK YOU!
I tried this again for a longer smoke. I cured for 2 days and rinsed using 6 cups water, 1/4 cup kosher salt and 1/4 cup white granulated sugar and 4 teaspoons of instacure #1. Smoking at 190F took 4 hours to reach 165F. I also pulled out as many of the tendons as a could ahead of time using pliars. There are about 10 in there but could really only get 80% of them out. After cooking, they come right out so I think next time I will cut the bone at the sock level after cooking and THEN pull all that crap outta there. This go around was really a lot better than the first try. The extra day of curing really helped the flavor a lot and it was just right for saltiness and ham taste. I used hickory wood in a Masterbuilt electric smoker which allows you to set the temp and just walk away. The taste really reminded me of pork hamhocks.
I have a great idea to improve the legs. Remove the tendons before smoking. Cut around the ankle and pull out the 4 large tendons with pliars. That will greatly improve the eating experience.
I am rarely attracted to food based solely on looks. You can hide a lot of turds behind a good sauce, glaze or smoke ring. THIS, however, made me want to make 1000 of the legs, put them all on the floor like a big smoked turkey leg carpet and roll around on it until they all stuck to me. Bonus: Nobody would want to take them from me anymore. Dammit man, this looks great. And the technique is sound, tried and true. Thumbs up bro.
1) I always feel bad, using things like meat tenderiser! 2) When brining things, specialty salt really doesn't need to be used - the taste difference will completely disappear after cooking. 3) If you press out the air completely out of the bag, you don't need to move them around, because they are fully immersed. You can just try to squeeze as much air out - or you can use the venturi effect. Overall nice recipe though...
+Dominik MJ (opinionated alchemist) I'm not a fan of liquid smoke as well. As for tenderizer, I'd puree the core of a pineapple instead. Cheap salt you are correct on, as it's only used as a tool to create an osmotic gradient.
I smoke Chicken and Turkey all the time and I can tell you that brining isn't really necessary if you season correctly and cook at the right temperature.
Over brining can result in the meat being too salty. In your video you say to brine the legs 24 hours. In the recipe you suggest to brine up to 12 hours. Which is correct?
Honestly they looked delicious. One tip I can share is. Don't waste smoke pillits. After the meat reaches 145°F internal temperature it won't take on any more smoke. I just noticed you were still smoking after you basted with butter. And that was probably around the 160°F temp? I'm guessing.
If i was going to make a few dozen of these for a aoky get together, could I cook these in advance and wrap them in foil and keep them in a steamer to bring them to temp and keep them or will that dry them out too much? Any ideas or recommendations?
just got back from the grocery store, all they had was smoked turkey legs. Will this process still work as far as the brine goes? I want to do this right but the smoked turkey leg put a kink on the whole process.
Thank you so much for the video. I have cooked the Turkey legs every Thanksgiving for the last four years now. Everyone loves it. I am cooking it today because tomorrow is 2022 Thanksgiving.
That's awesome! Thanks for letting me know!
I think I found the recipe I want to use this year at Christmas. Best one ever!
My family justs love these drumsticks. The smell from the grill just adds to the anticipation.
Finished product looks absolutely yum! But if you're going to smoke them in your grill you can lose the liquid smoke, and if you're going to brine them for 24 hrs with a sugar/salt solution and cook them low and slow for 4 hours you can lose the tenderizer. Try it :) You might enjoy them more without the off-tasting chemicals from those 2 ingredients. And loosening the skin isn't necessary either with a long brine period - the brine will go right through the skin. And, the skin left secure to the muscle will retain moisture better ensuring that extra napkins will definitely be needed at chomping time.
Great tip !!! Awesome thanks
Nice tips 👌🏽
But without the chemicals, will it still taste like Disneyland?
@@garick 🤣🤣🤣
Lpl
Superb recipe, it is as good as the one at Disneyland, thanks a ton Jason!
My pleasure! Thank you for commenting.
Chef Hill, thanks for the recipe! We did your smoked legs (and thighs) with your rub in addition to our traditional roasted turkey this week for thanksgiving and they were phenomenal! Luckily I stashed a leg aside for leftovers the next day because all ten of them were gone!!
The only thing I would have done in addition to your preparation would be to remove the four tendons in the leg before I smoked them for easier consumption. I’m glad Christmas is just around the corner, giving me a good reason to do it again!
That is the one thing I wish I would have remembered to do for this video. I highly recommend removing the four tendons. Thanks for commenting and glad you enjoyed the recipe!
That was awesome.
Thank you!
Great Video ! I wasn't, sure how to smoke turkey Parts . Now I feel very confident about smoking turkey parts. Thanks for the video. The drum sticks turned out great !
In all actuality there is a use for the 'after brine'. It can be used as the liquid in the drip pan underneath the turkey / turkey parts when outdoor smoking / grilling.
Not on his cooker style, haven’t you heard of liability? Telling people do use a juice that has raw poultry is not worth the risk. The transporting to the grill can cause people to get sick. This guy‘s professional works in a professional environment he just guards it and tells you to discard it for safety. Yes you are correct you could use it for moisture in certain styles not his style of cooker and it’s not worth the risk you could simply use water or apple juice or a non-raw poultry Brine
Silicone spatulas are great for parting the skin from the meat without tearing the skin.
Those look sooo good omg.....
Thanks! Hope you enjoy the recipe!
Damn those look good, and I’m starving to too!
I'm gonna try your recipe for the superbowl. 😁
Lol. "Gotta be messy" as he uses a napkin. Looks delicious tho. Great Video.
Thanks for tip on loosening skin for more brine penetration. I will try that. I do wonder if it matters. But why not! Extra love.
Thank you for the video, I'm going to make these this Thanksgiving.
I hope you enjoy the recipe and your Thanksgiving. Thanks for commenting!
Thank you for your time Mr.
Got your self a new subscriber.
Thank you sir!
I see all of these “trying this now” and “OMG can’t wait to try this” I wanna know how this came out for anyone who said they were gonna try?
Nice video sir! Got a GMG myself really starting to love it. Took the granddaughter to a Ren faire and she had a turkey leg and loved it. Had to find the way to do it. You have another subscriber ! 👍👍
Thanks so much! Love our grill. So much fun. What do you like to cook on it?
@@ChefTips Hello I was trolling down on you tube in this video caught my Attention so I had to see what it's about in I saw other of your video so I hit that Like in hit that Bell in I say I must Subcriber so I'm new to the Family's I saw in 1-26-22 Florida time at 11:45 Am But any who I'm glad u say we can cook it's in the Oven just keep basic it with the broth juice So thank for the receipe I can cook my Own by Using the ingredients u Us I don't no what my Uncle in Alabama put on his Turkey Legs but it's be good and I knows your is too L.o.l Ok Chef Tips be bless u and your Family's and be Safe
Those really look tender and tasty. 😋
Thank you 😋
Don't know if you read but in one of your videos you made me drive to Wal-Mart just cook what you were making. bc it looked so good. I need to stop watching your videos so late at night. lol
Oh my goodness looks soooooo good..
Thank you! Give the recipe a try.
Nice video! Yes, I will be using your recipe and video for smoke turkey legs. Thank you for sharing.
Trying this now!! Thank you for reminding me to pull back the skin...totally forgot!! I do it on my ribs by removing the membrane. Also love the idea of a rub AFTER 24 hours of brining and last idea of melted butter is the dagger....Your the MAN
I'm going to give those a try...looks delish.....
Guy sr Hope you enjoy. Thanks for commenting.
Oh my goodness!
I can't wait to try your recipe.....
Hope you enjoy! Let us know.
Just found you!
What a delight!
Turkey legs look sooo good!
And your dog is great!
My Rec TEC will arrive Monday. Cooking your recipe Wednesday. I will notify you of the out come. Great Video
Loved the vid, and you're recipe!!! I'll try and copycat when I can, subbed ❤💙🍗
definitely when you copy these type of festival turkeyegs at home they are better, i think because we do put extra love into them, doing them at the rate the parks and festivals do, they just ham the legs (cure) and smoke. your reactiob to each one i could immediatly tell yours were better.
haha true but the amount of tenderizer and adding butter is the real trick there. the one from Disney looks dry and that paper wrapping just suck the oil out making it even dryer
but you can't expect any take-aways to be as good as fresh out of the grill so
Joshua Freeman exactly they seem to be tough when they come from Disneyland & the fairs when my uncle smokes turkey legs they are tender and falling off the bone
It's wax paper, generally Marmda.
I'm going to try this method for Thanksgiving turkey legs - thanks for the oven option.
K. S. K. Did you cover the top when placing in the oven?
Hey, Chef! Great video! It was very concise -- truly audio & visual perfection! YOU ARE THE BEST!! Quick quest, though > How do you cook the turkey legs that are already smoked?
Great video. A note on temp. For crispier skin like Disney, it's essential for the last 30 minutes to crank the temp up to 325 or the skin will be rubbery. You can actually cook the legs at 325 and the legs will be done in less the half the time and not loose tenderness. This is unique to poultry vs. beef or pork. Poultry does not have the same connective tissue and does not need the extra low temps.
+Robert Teten Thank you!
I loooove your turkey and your cute puppy🍸💞
Thank you!
I think they look better than Disneyland's!
Thank you!
Looks good
Love your personality so much. Honestly someone needs to sign you to food network or something.
+Bryan Flores Ha ha! Thank you!
Though I can't say for certain, but having had those amazing drumsticks myself, highly suspect that they use brining salt, sometimes called Prague powder to obtain that almost ham style smoked flavor to the turkey. ( You can buy on Amazon) Any smoked turkey that you even buy in the grocery store has this ham type flavor. Good thing about smoked turkey, is that the often neglected drumstick, will not have that somewhat stronger flavor that many find undesirable, all parts of the turkey would have the same flavor consistency. Bad part about brining salt is that it has sodium nitrate, which I don't freak out about, on occasion.
My opinion regarding the most important thing about brining paying attention to the type of salt used in recipe. No, designer salt not required. However, generally many use just slightly more expensive kosher salt, but even then, you have to pay attention to hopefully the recipe stating which type of any salt, even kosher salt is used. Reason for that is that the density/grains of the various salts will measure differently, and some are quite concentrated. For example, if recipe stated 1 cup of Diamond Crystal Kosher salt used, and you decided to use a corse grain of Morton Kosher, it would likely be too salty. Same goes for table salt substitution.
Not sure why meat tenderizer used. It is considered that whole osmosis concept of brining is considered to be the contributor for desired results. Despite any method, the most important thing to remember is using a quality digital the thermometer and assuring that poultry is safely cooked to 165 degrees, and most certainly not over cooked.
Not trying to be unkind or critical, the end results looked very appealing.
Carolyn Braynt okay bye....upload your own video then (-_-)
Great job !!
i will be trying this tommorrow
awe that dog though... 😘
8:15!!! is that what that animal was! man that was a cat sized ferret or something. looks like a rodent. i'm sure it was a large chinchilla. i'd have to take it home with me, animals always like me better anyway.
Great job and video. I could clearly see the glands in your mouth were watering before you took that bite lol!
Ha ha thanks!
Look really delicious. Why was it necessary to wash off the brine? I thought with the brine on the flavour would be enhanced. I bought the turkey drumstick already smoked . How is that prepared?
The brine would be too salty if you added another seasoning that had salt.
Brine isn't like glaze. Glaze flavors the outside and can be put on as briefly as right at the end of cooking. Brine does add flavor but its purpose isn't so much taste as it is texture. The salt actually chemically alters the proteins in the meat, making it more tender. You wash it off then because otherwise it would be too salty, but not to worry, the salt flavor has penetrated the meat pretty thoroughly after 24 hours.
You can do this with pork chops too, although you never want to brine a pork chop longer than 4 hours. Pork breaks down too thoroughly. JUst add your salt, pepper corns, onion and garlic powder to the water and brine them. They don't pan fry very well when brined but they are exceptional when grilled and still pretty good when roasted.
Ok. Thanks
I think yours are better than Disneyland too😀
Is prague powder #1 (curing powder) needed to give it a pink ham look?
I've never used meat tenderizer in my Turkey brine. This recipe used both tenderizer & kosher salt. My Turkey legs came out just a little on the salty side. My brine is 1cup kosher salt to 1gal water.
Video of the day, Jason! We've been to Disneyland twice in the last 4 years, and I still have never tried the Turkey legs. That'll change for next time. But in the meantime, I'll brine & smoke a few just like this. Who knows, I just might be disappointed in Anaheim after trying this recipe!
SmokeyGoodness Thanks Dan! I think it's the best bang for the buck at Disneyland right now.
OMG That is a mind blowing , wow really great , thanks for this video God bless you ..i gonna to try this awesome recipe . .
Chef Tips Hey Mr. Hill, have you been working out? You're looking buffier than usual! Also hope you're planning to do another Portland trip this summer! Some good food carts are awaiting, and as always, other good restaurants are always there as well!
Thanks,
FIGHT ON.
looks delish
Love the blooper at the end!
looks great
Wow looks awesome
Thank you!
Love your recipe! Can’t wait to make them!
Hope you enjoy them! Thanks for commenting.
Omg u r making me so hungry and I am going to Disney land Wednesday 23 2015
Hey my Friend this Drumsticks looks very Delicious
Greetings from Vienna
Herbie
Herbie Grillt Thank you Herbie! Greetings.
GOSH, DANG, Jason! Those big, fat turkey legs looked so good, I just wanted to jump thru this screen and chow down like a piranha when you pulled them off the smoker. Your little doggie is lucky I wasn't there to fight him/her for a bite! So, with that tiny nibble you took, could you even taste it? Well, I'm ALL IN! You get "thumbs up" & a subscription from me. KEEP UP THE EXCELLENT WORK -- OUTSTANDING VIDEO! THANK YOU!
Ha ha! Thank you!
I gotta do that some day
I tried this again for a longer smoke. I cured for 2 days and rinsed using 6 cups water, 1/4 cup kosher salt and 1/4 cup white granulated sugar and 4 teaspoons of instacure #1. Smoking at 190F took 4 hours to reach 165F. I also pulled out as many of the tendons as a could ahead of time using pliars. There are about 10 in there but could really only get 80% of them out. After cooking, they come right out so I think next time I will cut the bone at the sock level after cooking and THEN pull all that crap outta there. This go around was really a lot better than the first try. The extra day of curing really helped the flavor a lot and it was just right for saltiness and ham taste. I used hickory wood in a Masterbuilt electric smoker which allows you to set the temp and just walk away. The taste really reminded me of pork hamhocks.
vanscoyoc Thank you vanscoyoc for sharing your method! It will definitely help the viewers who want to make these.
Cheers!
I have a great idea to improve the legs. Remove the tendons before smoking. Cut around the ankle and pull out the 4 large tendons with pliars. That will greatly improve the eating experience.
vanscoyoc Great tip! Thanks for sharing that!
I didn't know that! I'll try removing those this time. Good video and great tip random UA-cam commenter.
Removing those tendons wasn't as easy as I assumed. Tough, but completely worth it! Thanks for sharing 👍
Agreed. But a very difficult thing to do.
I am rarely attracted to food based solely on looks. You can hide a lot of turds behind a good sauce, glaze or smoke ring. THIS, however, made me want to make 1000 of the legs, put them all on the floor like a big smoked turkey leg carpet and roll around on it until they all stuck to me. Bonus: Nobody would want to take them from me anymore. Dammit man, this looks great. And the technique is sound, tried and true. Thumbs up bro.
Axe Jst Thank you for your well thought out comment! It made me laugh and it made me proud!
Cheers bro!
Thanks Chef.
OMG Jason those look amazing!! I think I will pass on the margarita though....lol
Stacey M Thank you!
Love all your videos
+Jules Mai Thank you!
seriously that was a great video, got some legs in the smoker right now, hope they turn out as good as your looked.
Thank you. Hope you enjoy those turkey legs!
I also tried the turkey leg in Tokyo Disneyland's Westernland.
Chef Tips thank you for smoked turkey legs recipe tips
1) I always feel bad, using things like meat tenderiser!
2) When brining things, specialty salt really doesn't need to be used - the taste difference will completely disappear after cooking.
3) If you press out the air completely out of the bag, you don't need to move them around, because they are fully immersed. You can just try to squeeze as much air out - or you can use the venturi effect.
Overall nice recipe though...
+Dominik MJ (opinionated alchemist) Thank you!
+Dominik MJ (opinionated alchemist) I'm not a fan of liquid smoke as well. As for tenderizer, I'd puree the core of a pineapple instead. Cheap salt you are correct on, as it's only used as a tool to create an osmotic gradient.
Dominik MJ Chinese uses cornstarch as meat tenderizer has it alters protein a bit. Does not lose nutritional value though.
Baste and wrap in foil that last hour and a half they will fall off the bone and people will go crazy
Thanks for the info
yep - im totally making these this Thursday! I already have all the ingredients.... now let me go wipe my drool.... lol
How did they go? 😂
I want to use unseasoned tenderizer to cut down on the sodium and salt taste. Will have an effect on the outcome?
I smoke Chicken and Turkey all the time and I can tell you that brining isn't really necessary if you season correctly and cook at the right temperature.
Your right but as chef if done correctly it’s a add on to the overall product.
Oven @ 220-250 4 hours , turning it regularly 6:16
I just bought a bunch of chicken legs which are fairly large,gonna try this recipe with them
david pridgen Hope the turned out for you!
Over brining can result in the meat being too salty. In your video you say to brine the legs 24 hours. In the recipe you suggest to brine up to 12 hours. Which is correct?
We tested the recipe a second time and prefer the shorter brine time.
What brand of seasoned meat tenderizer did you use? I haven’t seen one that shade of dark sienna before?
I used Prague powder
Good lord, man! The moment you put the butter on....i got angry LOL Im angry im not eating those legs! :D
Lol! Thanks for commenting!
Lolh good video!
Thanks!
Nice video, appreciate the tips!
Is rinsing mandatory? Will it affect the brine?
Yes!!
I agree!
Hi Chef did you use any wood in the smoker to cook the turkey legs..?
Honestly they looked delicious. One tip I can share is. Don't waste smoke pillits. After the meat reaches 145°F internal temperature it won't take on any more smoke. I just noticed you were still smoking after you basted with butter. And that was probably around the 160°F temp? I'm guessing.
What about all of those nasty tendons? What's the best way to get the meat off of the bone? I don't like chomping on those tendons.
I wonder if Disney is taking you to court? 😂 lol nice vid 👍
Ha ha! They probably appreciate the free publicity.
If i was going to make a few dozen of these for a aoky get together, could I cook these in advance and wrap them in foil and keep them in a steamer to bring them to temp and keep them or will that dry them out too much? Any ideas or recommendations?
Come to the Iowa State Fair. Get a smoked turkey leg wrapped in bacon and basted with chipolte honey glaze.
Sounds delicious. Thanks for commenting!
Those look amazing! Had my mouth watering. Hope the camera was ok at the end....Lol!
iDoLiZeDbyALL Thanks! Yes, Veronica moved away just in time! ;)
Why use liquid smoke when you're putting them in the smoker?
Good mmm
I seen that spill at the end. 😂😂🤣🤣🤣🤣
Ha ha! It was our little blooper.
Im going to try this in my orion and see how it comes out.
Brandon Dame Let us know how they come out!
Yummy....
mad skillz... at the end. :P
ytube777 Ha ha, exactly! ;-)
That looks delicious nice vedio!
Nice WHAT???????
just got back from the grocery store, all they had was smoked turkey legs. Will this process still work as far as the brine goes? I want to do this right but the smoked turkey leg put a kink on the whole process.
To cook in the oven what type pan would be good to use. Thank you
You can try a big sheet pan.
Brine magarita sounds good, Chef!
What was the name of the dry rub put on after you dried them off?