"zxcvbob" > wrote in message
...
> William Boyd wrote:
> > 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.
> >
>
>
> I think the ones at the fair are just barbecued fresh turkey legs, and
> the ones you must be buying at the store are cured (like a ham) and
smoked.
>
> You want to get raw fresh (or frozen) turkey legs and cook them in a hot
> smoker, and start brushing with barbecue sauce once they look done but
> you know they are still raw in the middle :-/
>
> HTH,
> Bob

If you do that, the sauce ('cause of the sugar) burns and turns black before
the meat is done. *IF* you want to sauce your meat when grilling or
smoking, you put the sauce on at the very last moment so it glazes, not
burns.

kili