More people should try barbeque turkey and especially barbeque turkey legs. Have you ever had those legs that they sell on vendor carts at Disney World? They’re pretty good and one of my favorite treats at Disney. I like them so much that I told the wife that we have to duplicate those legs at home. We made a few attempts but we didn’t get it right until we discovered the secret. The secret is brining. You have to marinate them in brine before you put them on the smoker.
Achieving juicy turkey legs is almost foolproof if you take the step of brining. It’s also an opportunity to add additional flavors by adding fruit juices, spices, and sweeteners like honey.
The other trick for great barbeque turkey legs is keeping the skin crisp (the moisture of the brine will make the skin mushy when cooked if you don’t take this step). The turkey legs must air dry uncovered for at least a couple of hours in the refrigerator.
For the best flavor use apple or cherry wood for your smoke. The smoke is milder and imparts a slight sweetness to the turkey legs.
As a precaution remember to wash and disinfect anything that comes in contact with raw poultry. Salmonella poisoning is no joke so be careful.
If you would like to read more detail on how to cook really good smoked barbeque turkey legs check out my website at Backyard-Smoker-Barbeque-Chef.com.Tags: barbeque turkey, Salmonella poisoning, juicy turkey, smoked barbeque <BR/>