jmcquown wrote:

> zxcvbob wrote:
>
>>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.
>
> (snippage)
>
>>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
>
>
> The ones I've seen at anything like a fair don't have sauce on them at all.
> They are slow-cooked in a smoker, as you suggest. The OP is probably
> getting smoked legs that have been brined or injected (with a too-salty
> mixture) prior to smoking, hence the salty taste alluded to.
>
> Jill
>
>
You are correct I thought the turkey legs we were buying in the
fairs were presmoked, but evidently they are not. I think they use
fresh unadulterated turkey legs and put them in the BBQ smoker along
with the chicken, ribs and what ever else they are cooking. you
might note in my 5:18 post that I used the same cooking method that
the smoked led producer suggested for their product.

--
BILL P.
Just Dog
&
ME