First time smoking turkey legs

Discussion in 'Poultry' started by amanda13, Nov 24, 2015.

  1. amanda13

    amanda13 Newbie

    I have an electric masterbuilt smoker. This thanksgiving I want to try and smoke a few turkey legs. Please help!!! Dry or wet brine? How high should I have the heat and for how long?
    Thank you!!
    Also, I herd with electric smokers poultry can taste rubbery. Is this true?
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Dry or wet brine would depend on the flavor you are looking for. If you are looking for something like at the fairs or Disneyland then you probably will want to use cure #1. If you are looking for just smoked turkey legs then any wet brine used for used for turkey will work . I personally just rub salt, pepper, and garlic on them and call it good. I like the skin to crisp up so I run at higher temps. Your smoker only goes to 275° so  I would run it there. If they aren't crisp you can always throw them under the broiler or on a hot grill. You need to cook the legs to an internal temperature of 165° min. At the higher temps this wont take long. Apple, cherry,pecan are good wood choices.
  3. amanda13

    amanda13 Newbie

    Thank you!!
    Would you be able to tell me at 275 how long 6 legs might take? I am new to smoking. So far I have made a few pork butts and a brisket. Speaking of prok butt, does turkey have a stall time like the pork butt do?
    Last edited: Nov 24, 2015
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

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