Roasted Smoky Turkey Legs Food

SMOKED TURKEY LEGS

Steps:

• Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
• Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
• Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
• Re-warm the mop mixture over low heat.
• Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
• Mix ingredients together in a small bowl.
• Combine the mop ingredients in a small saucepan and warm the mixture over low heat.

ROASTED TURKEY LEGS

Steps:

• Preheat oven to 350 degrees F. rinse the turkey legs and pat dry.
• Stand the turkey legs upright (as if turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season lightly with salt. Lay the leges in a roasting pan.
• Roast uncovered for 1 1/2 to 2 hours, until legs are golden brown and the internal temperature is 180 degrees F when taken with a meat thermometer. Add more water if needed while roasting and baste occasionally with the juices or butter.

ROASTED SMOKY TURKEY LEGS

Steps:

• Mix the salt, brown sugar, liquid smoke and water together until all is dissolved and pour the briny mixture over the turkey legs.
• Store in a covered container in the refrigerator for 24-hours to 72-hours.
• Rinse the brine off the turkey, pat dry with paper towels and roast at 350°F for about 45 minutes.
• By this time, the turkey will almost be done, but the skin will still have a pale color, so I crank the oven up to 500°F and roast the legs/wings until they are a rich mahogany color, then I flip them over and roast the other side until it is also deep brown.

SMOKED TURKEY LEGS

Steps:

• Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
• Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
• While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
• Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
• Defat the jus, remove the skins and serve the legs alongside the smoky jus.

ROASTED TURKEY LEGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
• Stand the turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan.
• Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter.

HICKORY SMOKED TURKEY LEGS

Steps:

• To make the sauce: In a saucepan, stir all the sauce ingredients together using a whisk.
• Bring mixture to a boil; lower heat to medium-low and simmer for 20 minutes or so, until the apples are cooked and the sauce is thickened.
• Throw out the cinnamon stick; let sauce cool for 5 minutes.
• Puree sauce in a blender or food processor.
• Equally divide sauce into 2 bowls; set aside.
• To make rub: In a bowl or heavy duty plastic zip-top bag add all the rub ingredients; stir or shake to combine.
• Rinse the turkey legs under cold water and pat dry.
• Coat turkey legs with rub mixture; let stand for 20 minutes at room temperature before grilling.
• Spray or lightly brush turkey legs with vegetable oil.
• Follow your grill manufacturer's instructions for using wood chunks.
• Grill turkey legs over indirect medium heat for approximately 1 hour or until meat thermometer reads 180° when inserted into the thickest part of the meat (baste occasionally with sauce from 1 reserved bowl).
• Take legs off grill and served with sauce from the 2nd reserved bowl.

WOOD SMOKED TURKEY LEGS (STOVE TOP SMOKER)

Steps:

• USE Maple, Apple, and or Cherry Wood Chips.
• Clean the legs under cold water. Pat legs dry cover legs in dry rub. Store in refrigerator for approximately 2 hours.
• Take legs out of refrigerator add a mixture of dry rub and 1/4 cup of apple juice. Pour over legs and refrigerate for another 22 hours, flipping the legs every 2-4 hours to marinate the legs evenly. You don't have to wake up and take care of them overnight.
• Set up your stove top smoker with 1/2 the wood chips. Place the turkey legs on the rack leaving as much space between each leg as possible and not touching the sides.
• Close the lid tightly and place over medium heat for 1 hour.
• Carefully open the top--do not burn yourself--remove legs.
• Put additional wood chips in, making sure when you put the turkey legs back in to have them flipped over from where they were when originally cooked; close smoker.
• Cook for the remaining hour on medium heat.
• Let cool down a bit. Served warm or cold, it is such a treat--the sweet taste of home smoked turkey!

EASY ROASTED TURKEY LEGS

Steps:

• In a large bowl pour in all of the Turkey Broth/Stock (Could also be Chicken Stock) and marinate the uncooked Turkey Legs overnight, or at least 3 hours, in the refrigerator.
• After 3-8 hours in the refrigerator, take a large roasting pan with a wire rack, remove the refrigerated legs from the bowl of broth---use tongs and place directly on the roasting rack/pan. Sprinkle generous amount of salt, black pepper, and onion powder on each leg. Spread foil across the top of the roasting pan to keep the legs covered while roasting in a pre-heated 350F oven.
• Meanwhile, melt a stick of butter in a saucepan---until it's liquified.
• 8 legs usually take about 1hour and 45 minutes to fully cook. The legs need to be turned/flipped with tongs, basted (brushed with the melted butter) and then re-seasoned with just the onion powder and black pepper--- every 20 minutes during roasting.
• Turkey legs are usually done after insterting a meat thermometer that registers 175F in the thickest part of the leg, however, they do keep cooking even after they're removed from the oven.
• The cooked turkey pan juices and drippings are usually used to flavor gravy and stuffing.