My dad raises turkeys for butterball.
They get to be about 40-43lbs when he ships out.

He got me a bunch of turkey legs last time he loaded (heartattaches) for
me to smoke.
I got to say that these things are huge.......almost a foot long.

I need to know what the internal temp should be,,,
I will be smoking them.

Also if anyone has any "turkey" dry rubs to share that would be great too.


I plan on doing about 6 of these monsters at a time on my brinkmann
gourmette electric (which has done great so far).

I will do the pics by the weekend because it's just unreal how big these
things are....


~p~

p-nut wrote:
> My dad raises turkeys for butterball.
> They get to be about 40-43lbs when he ships out.
>
> He got me a bunch of turkey legs last time he loaded (heartattaches) for
> me to smoke.
> I got to say that these things are huge.......almost a foot long.
>
> I need to know what the internal temp should be,,,
> I will be smoking them.
>

I just came back from the F1 race (heartattaches) at Indianapolis where
smoked turkey legs are a tradition. Get 'em up to 165 and figure on a
dozen beer per leg. As far as rubs go I wouldn't bother with anything
more than a little salt and pepper.

Cam

Cam wrote:
> p-nut wrote:
>> My dad raises turkeys for butterball.
>> They get to be about 40-43lbs when he ships out.
>>
>> He got me a bunch of turkey legs last time he loaded
>> (heartattaches) for me to smoke.
>> I got to say that these things are huge.......almost a foot long.
>>
>> I need to know what the internal temp should be,,,
>> I will be smoking them.
>>
>
> I just came back from the F1 race (heartattaches) at Indianapolis
> where smoked turkey legs are a tradition. Get 'em up to 165 and
> figure on a dozen beer per leg. As far as rubs go I wouldn't bother
> with anything more than a little salt and pepper.
>
> Cam

Thats kind of what I was thinking.
They are big at our state fair and Cardinals baseball games.
Thanks for the input.....

On 22 Jun 2005 06:11:18 -0700, "Cam" > wrote:


>
>I just came back from the F1 race (heartattaches) at Indianapolis where
>smoked turkey legs are a tradition. Get 'em up to 165 and figure on a
>dozen beer per leg. As far as rubs go I wouldn't bother with anything
>more than a little salt and pepper.
>
>Cam

The F1 race was more like a fiasco. There was more finger pointing
going on there than you find in a 3rd grade classroom.

Where were you sitting?


Rick Simms

--
A pessimist believes all women are bad.

An optimist hopes they are.

Rick wrote:
> On 22 Jun 2005 06:11:18 -0700, "Cam" > wrote:
> >I just came back from the F1 race (heartattaches) at Indianapolis where
> >smoked turkey legs are a tradition. Get 'em up to 165 and figure on a
> >dozen beer per leg. As far as rubs go I wouldn't bother with anything
> >more than a little salt and pepper.
> >
> >Cam
>
> The F1 race was more like a fiasco. There was more finger pointing
> going on there than you find in a 3rd grade classroom.
>
> Where were you sitting?
>
>
> Rick Simms
>
We were in grandstand H, section 18. Excellent seats. I'm hoping that
some people cancel and I can move higher up in the same section next
year. That would be the only bright side to this years f1asco. I fear
that there might not be a race next year.
Cam

On 28 Jun 2005 07:40:38 -0700, "Cam" > wrote:

>Rick wrote:
>> On 22 Jun 2005 06:11:18 -0700, "Cam" > wrote:
>> >I just came back from the F1 race (heartattaches) at Indianapolis where
>> >smoked turkey legs are a tradition. Get 'em up to 165 and figure on a
>> >dozen beer per leg. As far as rubs go I wouldn't bother with anything
>> >more than a little salt and pepper.
>> >
>> >Cam
>>
>> The F1 race was more like a fiasco. There was more finger pointing
>> going on there than you find in a 3rd grade classroom.
>>
>> Where were you sitting?
>>
>>
>> Rick Simms
>>
>We were in grandstand H, section 18. Excellent seats. I'm hoping that
>some people cancel and I can move higher up in the same section next
>year. That would be the only bright side to this years f1asco. I fear
>that there might not be a race next year.
>Cam

My feelings exactly. I am hearing that the attorney for the two ticket
holders is proceeding with the lawsuit and others may be jumping on
the band wagon.

Are you by chance over at rec.scuba also? I check in over there every
once in a while.


Rick Simms

--
A pessimist believes all women are bad.

An optimist hopes they are.

Rick wrote:
> On 28 Jun 2005 07:40:38 -0700, "Cam" > wrote:
> >>
> >We were in grandstand H, section 18. Excellent seats. I'm hoping that
> >some people cancel and I can move higher up in the same section next
> >year. That would be the only bright side to this years f1asco. I fear
> >that there might not be a race next year.
> >Cam
>
> My feelings exactly. I am hearing that the attorney for the two ticket
> holders is proceeding with the lawsuit and others may be jumping on
> the band wagon.
>
> Are you by chance over at rec.scuba also? I check in over there every
> once in a while.
>
Apparently Michelin is going to refund everyone's 2005 USGP tickets and
donate 20,000 tickets for next year to charity. It doesn't make up for
flights, hotels or time off but it's a nice gesture. I'll take the
money.
I make the occassional chirp in rec.scuba, here, alt.music.ramones,
rec.bicycles.tech and a couple of other groups.

Cam

"p-nut" > wrote in message
. ..
> My dad raises turkeys for butterball.
> They get to be about 40-43lbs when he ships out.
>
> He got me a bunch of turkey legs last time he loaded (heartattaches) for
> me to smoke.
> I got to say that these things are huge.......almost a foot long.
>
> I need to know what the internal temp should be,,,
> I will be smoking them.
>
> Also if anyone has any "turkey" dry rubs to share that would be great too.
>
>
> I plan on doing about 6 of these monsters at a time on my brinkmann
> gourmette electric (which has done great so far).
>
> I will do the pics by the weekend because it's just unreal how big these
> things are....
>
>
> ~p~
>

P~
Dark meat will be dry, I suggest that you brine! Should be done at 180
degrees, but check em at 170.

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

Piedmont wrote:
> "p-nut" > wrote in message
> . ..
>> My dad raises turkeys for butterball.
>> They get to be about 40-43lbs when he ships out.
>>
>> He got me a bunch of turkey legs last time he loaded
>> (heartattaches) for me to smoke.
>> I got to say that these things are huge.......almost a foot long.
>>
>> I need to know what the internal temp should be,,,
>> I will be smoking them.
>>
>> Also if anyone has any "turkey" dry rubs to share that would be
>> great too.
>>
>>
>> I plan on doing about 6 of these monsters at a time on my brinkmann
>> gourmette electric (which has done great so far).
>>
>> I will do the pics by the weekend because it's just unreal how big
>> these things are....
>>
>>
>> ~p~
>>
>
> P~
> Dark meat will be dry, I suggest that you brine! Should be done at 180
> degrees, but check em at 170.

Dark meat is alway more tender than white meat.......
I'm going to go for internal 165-170 ( about 10hours).

I'll post how it turns out.