A Standard Which all Should Be Judged By

Discussion in 'Poultry' started by bdskelly, Oct 24, 2015.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The Disney Park Smoked Turkey Leg. 

    Perfection in mass production. Wish I could do them as well!


    How do they do it????

    b
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  3. amlong88

    amlong88 Meat Mopper

    ID
    Love turkey legs. When we have our state fair i always have to get one. Have heard the Disney ones are really good.
     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Great questions. Jim;

    First of all they are huge;  Twice the size of what you typically see at the market.

    They have a salty sweet profile.  Not too salty with just the right amount of cure. 

    Thanks for the link to the post.  I have one of my own here someplace! 

    b
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Absolutely the best. 
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I googled the recipe and there are many interpretations, Cure Brined and rubbed with garlic, onion, sage. Not having them, I would think they are kept pretty simple, most cost effective. Understanding commercially produced poultry products, managed a grocery Deli that sold ready to eat Chester Fried Chicken, KFC info and others. I would bet Dollars to Donuts that the Cure Brine containes a common ingredient that is never published...MSG. I am thinking without MSG you may get close but the Turkey Legs will never be the same. Try it...JJ
     
    Last edited: Oct 25, 2015
  7. I have some HUGE turkey drums in brine right now, I hope to come close to the Disney version. I will post my results once I get them smoking this week.
     
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I found my post.  These were good.  But not as good and the Disney P
    Thanks Jim.  I live in a MSG free zone!  I apreciate your investigation! 

    Brian
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Let see them!!! b
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , Brian ! !! :drool Turkey Legs are great ! I'm thinking , instead of a whole bird , this year , I'll do Legs and Breast . No use wasting a good

    carcass . . . :ROTF

    Good cheer my friend ! Anxious to see the (T-day meal) .

    Stan
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Howdy Stan!  Great hearing from you.  I was actually thinking of posting a Pre Holiday Step By Setup on a  gobbler! So a Q view may be soon! b
     
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

  14. well, spent all night in the ER with my daughter who now has pneumonia. that and a colicky baby at home means not only no work, but also no free time to do some good smoking. barely have enough time to go get my boat hauled out for the winter tomorrow. so, in any case, the drums are going to spend a couple extra days in the brine before I can get to them.
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I was told by another friend from the Anehiem area that those two ingredients are the secret.

    I don't allow LS on my street, let alone my house!
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Liquid Smoke is no different than Garlic Powder. Does the Real Deal taste better? Sure! But each has it's use. I add LS or Smoke Powder to BBQ Sauce. This way the kids can add it on anything that is not smoked but still want the smokey flavor...JJ
     
  17. humdinger

    humdinger Master of the Pit Group Lead OTBS Member

    Sorry to hear that iceman. Hope your daughter feels better.
     

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