kilikini wrote:
> "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
>
>


We have different opinions on what a smoker is. I perhaps should have
been more clear. I'm talking about roasting in smoke at about 250
degrees or less. If you roast a turkey leg much hotter than that, it
will be tough.

Best regards,
Bob