Heavy_Smoker wrote:
p-nut said

Heavy_Smoker wrote:
p-nut said
They stayed in the brine until this morning (too long) in
which my wife rinsed them off and then seasoned them back up.
They went on the smoker at 9am and were on there until about
5pm. I've been really attached to Apple wood lately so this is
what I used.

How come they took so long? I've never done turkey legs but I'd
expect them to cook much faster? What was your heat?

My bad,
I should have explained in original post that my dad raises
turkeys for Butterball.
These legs came from 40+lbs birds.

These weighed about 2lbs starting weight a piece.

Holy shitaki! Those are some big legs!

The math seems a bit confusing though. If each leg is 21 lbs, these
birds must've had some itty-bitty-tities? Or were they olympic
runners. ;-)

2 lbs not 21 lbs.
meaning that the legs were 1/10th the total weight of the bird.


I cooked them at 225 for about 7hrs. and then did the foil trick
for about an hour.

Wow, I just can't imagine cooking turkey legs that long. 'course,
I've never cooked 'em so what the hell to I know. ;-)

I started them early (9am) just so I made sure but they came out to perfect
temp of 180 in the end.
I was going to start at 7am but I got called into work for two hours.

The taking them off at 175 and wrapping in foil and then wrapping in a town
and putting in a cooler was a great idea that I picked up on in here.
My wife didn't know what I was doing when I told her what I wanted to do but
she never questions me as I'm always trying new tips that I find in
forums/ng's