- Aug 25, 2015
- 11
- 10
i've been looking at quite a few recipes for turkey legs; some call for internal temp of 165° some call for 180° (the 180° said this helped break down the connective tissue).
I'd love to NOT have legs with those tendons all thru them.
So, what's your general technique (I already have a recipe) for good legs? (wood, smoker temp, internal temp, time, etc)
I'd love to NOT have legs with those tendons all thru them.
So, what's your general technique (I already have a recipe) for good legs? (wood, smoker temp, internal temp, time, etc)