Well here's how it goes.

Friday night I put them in the brine hoping that I would start on Saturday
morning around 9am.
I got called from work at midnight Friday night and ended up working about
16hrs yesterday so no smoking for me.

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.

I took them off the smoker at 175 and individually wrapped in foil , then
wrapped in a towl and placed in a cooler for about an hour.
They turned out wonderful.
A little salty because of the over-bringing but it wasn't intentional.
I know better next time to at least get them out of it on time.

Here are some time-line pics if anyone is interested.
http://home.earthlink.net/~phat-boy/images/turkey_legs/

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?

They look tasty BTW!

TIA

--
Better living through smoking.

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?

They look tasty BTW!

TIA

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.

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

They were great.
Tasted like you get at the ballgames or the fairs.

thanks......

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. ;-)

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. ;-)

--
Better living through smoking.

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

p-nut said

Heavy_Smoker wrote:

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.

Sorry, it's been a long day. I think I need to read a bit more
closely next time. ;-)

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

Thanks. I think I might do this next weekend.

--
Better living through smoking.

"p-nut" wrote in message

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

That's sick. You amputated Butterball turkeys just for the legs? What are
these birds going to do until Thanksgiving, just drag around the pen?
Won't people miss the legs from their Butterballs?

Edwin Pawlowski wrote:
"p-nut" wrote in message

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

That's sick. You amputated Butterball turkeys just for the legs? What are
these birds going to do until Thanksgiving, just drag around
the pen? Won't people miss the legs from their Butterballs?

not exactly.
This was all done during "load out" , which means that a 40+lb bird in MO
heat has heart attacks.
He usually cuts out the breast and legs for me and throws into a cooler of
ice.
The other 11,000 birds goes to the plant to become tv dinners or whatever
sliced up.
Butterball only sells about 25lb birds whole.

These 40 pounders are very hard to deep fry in your normal fry pots.
You have to buy special ones.
But they taste just as good and feed that many more people.

On Mon, 27 Jun 2005 03:50:43 GMT, "p-nut" wrote:

Edwin Pawlowski wrote:
"p-nut" wrote in message

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

That's sick. You amputated Butterball turkeys just for the legs? What are
these birds going to do until Thanksgiving, just drag around
the pen? Won't people miss the legs from their Butterballs?

not exactly.
This was all done during "load out" , which means that a 40+lb bird in MO
heat has heart attacks.
He usually cuts out the breast and legs for me and throws into a cooler of
ice.
The other 11,000 birds goes to the plant to become tv dinners or whatever
sliced up.
Butterball only sells about 25lb birds whole.

These 40 pounders are very hard to deep fry in your normal fry pots.
You have to buy special ones.
But they taste just as good and feed that many more people.


Where is MO? Does he sell to the public? I am in Kansas City area
and am having a hard time finding a turkey without "ADDED SOLUTION".

Larry wrote:
On Mon, 27 Jun 2005 03:50:43 GMT, "p-nut" wrote:

Edwin Pawlowski wrote:
"p-nut" wrote in message

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

That's sick. You amputated Butterball turkeys just for the legs?
What are these birds going to do until Thanksgiving, just drag
around
the pen? Won't people miss the legs from their Butterballs?

not exactly.
This was all done during "load out" , which means that a 40+lb bird
in MO heat has heart attacks.
He usually cuts out the breast and legs for me and throws into a
cooler of ice.
The other 11,000 birds goes to the plant to become tv dinners or
whatever sliced up.
Butterball only sells about 25lb birds whole.

These 40 pounders are very hard to deep fry in your normal fry pots.
You have to buy special ones.
But they taste just as good and feed that many more people.


Where is MO? Does he sell to the public? I am in Kansas City area
and am having a hard time finding a turkey without "ADDED SOLUTION".

MO = Missouri
By contract he can't sell to anyone since they are technically Butterballs
turkeys.

On Mon, 27 Jun 2005 12:41:45 GMT, "p-nut" wrote:

Where is MO? Does he sell to the public? I am in Kansas City area
and am having a hard time finding a turkey without "ADDED SOLUTION".

MO = Missouri
By contract he can't sell to anyone since they are technically Butterballs
turkeys.



Sorry, I meant where IN MO. I figured he was probably under contract
but had to ask. The posers that control the food market here think
fresh turkeys can only be sold around Thanksgiving and Christmas.
Thanks for replying.

Larry wrote:

The posers that control the food market here think
fresh turkeys can only be sold around Thanksgiving and Christmas.
Thanks for replying.


If there is a BJ's Wholesale Club near you (and I don't think there is)
give them a try. The ones in my local always have fresh turkeys, if
somewhat small. They are typically Perdue and appear to be minimally
processed.

If there is no BJ's take a look at Costco or Sam's Club. They might also
have fresh Turkeys year round.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

On Mon, 27 Jun 2005 11:29:17 -0400, "Matthew L. Martin"
wrote:

Larry wrote:

The posers that control the food market here think
fresh turkeys can only be sold around Thanksgiving and Christmas.
Thanks for replying.


If there is a BJ's Wholesale Club near you (and I don't think there is)
give them a try. The ones in my local always have fresh turkeys, if
somewhat small. They are typically Perdue and appear to be minimally
processed.

If there is no BJ's take a look at Costco or Sam's Club. They might also
have fresh Turkeys year round.

Thank you. No BJ's and I have check at Sam's. I guess I am too cheap
to belong to both Sam's and Costco.

Larry wrote:
On Mon, 27 Jun 2005 12:41:45 GMT, "p-nut" wrote:

Where is MO? Does he sell to the public? I am in Kansas City area
and am having a hard time finding a turkey without "ADDED SOLUTION".

MO = Missouri
By contract he can't sell to anyone since they are technically
Butterballs turkeys.



Sorry, I meant where IN MO. I figured he was probably under contract
but had to ask. The posers that control the food market here think
fresh turkeys can only be sold around Thanksgiving and Christmas.
Thanks for replying.

I'm in Jefferson City.
My father lives about 30min east of me in a rural area.
Look in your area for poultry butchers.
We have a couple in this area that you can get fresh chicken and turkeys
from yr round.
They are ma'/pa' shops that sell to local restaraunts/meat markets.

On Mon, 27 Jun 2005 17:17:06 GMT, "p-nut" wrote:

Larry wrote:
On Mon, 27 Jun 2005 12:41:45 GMT, "p-nut" wrote:

Where is MO? Does he sell to the public? I am in Kansas City area
and am having a hard time finding a turkey without "ADDED SOLUTION".

MO = Missouri
By contract he can't sell to anyone since they are technically
Butterballs turkeys.



Sorry, I meant where IN MO. I figured he was probably under contract
but had to ask. The posers that control the food market here think
fresh turkeys can only be sold around Thanksgiving and Christmas.
Thanks for replying.

I'm in Jefferson City.
My father lives about 30min east of me in a rural area.
Look in your area for poultry butchers.
We have a couple in this area that you can get fresh chicken and turkeys
from yr round.
They are ma'/pa' shops that sell to local restaraunts/meat markets.



Thank you. I will start combing the countryside. There are only 2
listings under "butchers" in the greater Kansas City Yellow Pages. I
guess I will need to get out of town. Thanks, again.