Disney style turkey legs help!

Discussion in 'Poultry' started by mike5051, Apr 10, 2016.

  1. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I give up!  I've smoked whole turkey to perfection as well as whole chickens.  I've had no success with bird parts!  I used Pops brine for three days, rinsed the turkey drums and put them on a rack in the fridge for 12 hrs.  Put them on the smoker at 300 and they hit 165 IT in 1.5 hrs.  I thought it would take much longer.  I took them off the smoker and rested.  I didn't wrap, I wanted bite through skin.  The flavor was great, and the meat came off the bone cleanly, but it wasn't tender.  I promised the guys at work some awesome drums and have nothing.

  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Well... dang Mike. Your numbers look good here. The meat pulling off the bone usually indicate a tender and moist meat.

    I usually brine for only 48 hours cook mine at 225 to an IT to 165. ...   It usually takes about 3 hours in the smoker.

    I'm just not sure the extra day in the brine or 300 smoker temp would really make that much of a difference.  ... You took them off at the right temp.  So I dunno...  [​IMG]   b
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Me either B!  This is my second attempt at turkey parts and I am not happy. I thought that brining/curing would tenderize the meat.  The meat tasted great but it took a serious tug to bite.  That tug would pull it cleanly off the bone, but it needed more fighting to get it off of the tendons and stuff.  Very confused.

  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I agree with b Mike, sorry I have nothin to add other than I rub mine down with a bit of EVOO or peanut oil ! Can't recall if others do or not, but thought I'd throw it out there ! Sorry man !
  5. siege

    siege Smoke Blower

    Never give up Mike !
    My quest for Disney Turkey Legs didn't work when I brined and smoked, but turned out great when brined, cured and smoked.

    To 1 gallon of cool water, add 1 Cup Morton's Tender Quick and 1 Cup of brown sugar. Stir until dissolved. A little garlic powder or onion powder if you like, but nothing with additional salt in it.

    Brine in fridge at 36 to 38 degrees for 36 to 48 hours. Set smoker up for 250 degrees. Rinse well, soak in cold water for 30 minutes, change the water and soak 30 more minutes. Pat dry, put in preheated smoker for 30 minutes, then start the smoke. I like a combo of apple and alder on turkey. Bring legs to internal temperature of 175 degrees, then let rest on a wire rack at room temp for 15 minutes.

    I did these and and served them alongside the Easter ham. The turkey disappeared first. I have done whole turkeys and just turkey breasts this way also, and I would think this should work on whole chickens as well.
    Last edited: Apr 10, 2016
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks Siege!  Pops brine has cure #1 in it, and i brined them for three days.  I think my problem was the high temp.  I'll try lower temp and crisp the skin afterward next time.  

  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I wanted to do the EVOO but the skin wasn't the problem, the meat wasn't tender.  It flowed juice like crazy when I probed it for temp.  I was not expecting them to be at 165 after 1.5 hours.  

  8. siege

    siege Smoke Blower

    Hope you get it just right next time.... let us know what works !

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