Shawn White
Sous Chef
I don't usually like dark meat but I really like smoked dark turkey meat. Hit a great sale so I did a dozen turkey legs (16lbs) on the WSM today on three grates using the soup can trick. I brined them for six hours yesterday then air dried them in the fridge overnight. The cook was about 4.5 hours, temps ranging from 230F - 285F using a mix of maple and cherry. They all turned out good.
I figured to remove them around 180F internal. I checked them at 170F internal and was suprised to see they were very well done. I guess 180F in the thigh or leg applies to a whole bird .... but it might have been due to probe placement.
Bit of work taking all that meat off the bone but we'll have smoked turkey salad sandwiches for a day or two. :grin:
I figured to remove them around 180F internal. I checked them at 170F internal and was suprised to see they were very well done. I guess 180F in the thigh or leg applies to a whole bird .... but it might have been due to probe placement.
Bit of work taking all that meat off the bone but we'll have smoked turkey salad sandwiches for a day or two. :grin: