"William Boyd" > wrote in message
...
> Andy wrote:
> > William Boyd wrote:
> >
> >
> >>I must be doing something wrong! On occasions I have bought a smoked
> >>turkey leg at Fairs and Festivals all tasting great. But when I buy
> >>them at the super market and wrap them up in tin foil bake them for
> >>a while, they taste to salty. How are you supposed to prepare them
> >>before baking or worming up?
> >
> >
> >
> > http://tinyurl.com/czaug ???
> >
> > Andy
> I appreciate all the help, however none addressed what was
> requested, how to prepare *Smoked Turkey*. I'm sure I could follow
> the suggestions and take care of fresh turkey legs. I have resorted
> to applying to Smithfield who produced the smoked turkey drums.
> Considering they didn't have any thing on their website advertised
> on the package of smoked turkey, who knows what they will provide.
>
> --
> BILL P.
> Just Dog
> &
> ME

Are you asking how to smoke a turkey leg? I thought you were asking what
the difference was between two different types of smoked legs; fair bought
or store bought?

We smoke turkey legs and even whole turkeys all the time, but we do it in a
smoker, not a grill or not an oven, and we use wood (generally hickory) to
smoke them with. We get different results as well depending upon what
company we buy the legs from because some places brine or inject with saline
solutions.

If you're buying pre-smoked legs, best thing I can suggest is to shop around
and try different brands because, again, the supermarket you bought the legs
from may use a brine - which would make the legs saltier.

If you find a leg is too salty, break it up and use it in beans. Use it in
soup. Use it in a baked potato dish. Use it in a casserole.

But again, if you want to buy pre-smoked turkey, a taste test is your best
bet.

kili