Posted on 11/08/2021 8:19:30 AM PST by mylife
If turkey tends to be the star of your Thanksgiving, chances are, you have a favorite cut of meat. Maybe it's the golden brown, crispy skin, glistening with rendered fat to the point where it almost resembles bacon; maybe it's a simple slice of breast meat, waiting to be doused (and then doused some more) with a flood of gravy. Or maybe it's the meaty, juicy turkey legs, which you're prepared to battle your table-mates for every year. If that's the case, this recipe for Chipotle-Spiced Smoked Turkey Legs is going to deliver for you big-time—it's 100-percent drumsticks, and you can have them all to yourself.
These next-level turkey legs are first dry-brined and then smoked, resulting in tender, mahogany-colored drumsticks that have a light kick of heat thanks to chipotle chiles. They only take three steps to make, and as a bonus, the leftovers can be shredded and turned into all kinds of other dishes, such as sandwiches or a mix-in for pasta salads. Or, just leave them whole and go to town. The world is your turkey-leg oyster.
Dry Brine 'Em Before you can smoke these turkey legs, you need to dry brine them uncovered in the refrigerator for at least eight hours, or up to 24. It may sound like a long time, but don't skip this step—it not only ensures more flavorful and juicy meat, but helps to dry out the skin as well, meaning it will crisp up more as it cooks. This brine packs in all different kinds of spices and seasonings, including dried chipotle chiles, fresh bay leaves, kosher salt, dark brown sugar, garlic powder, dried sage, ground cloves, and more. Once the bay leaves and chiles are ground up and mixed together with the rest of the dry brine ingredients,
(Excerpt) Read more at foodandwine.com ...
I cant smoke, I have COPD.
Screw it! Smoked Turkey legs!
Yowzaa!!
Pro Tip: If there’s any left over, use the meat for enchiladas. Whip up a batch of sour-cream sauce and you’re golden. (And fat, if you’re like me and can’t stop eating them.)
I HATE turkey legs! The obnoxious tendon running down them never seems to soften with cooking. I like turkey breast, turkey thighs, but NOT the legs!
If I have a favorite cut of meat, it’s sure not turkey drumsticks with all those splintery bones in them.
He can have the drumsticks. I’ll take the rest of the bird , thank you.
People be lucky to get a can of C-ration turkey loaf
at the rate this administration is screwing us.
Does that come with a side of defibrillator? ;)
Hint: do no eat the tendons cartilage or bones
Turkey loaf... Phooey!
Deep frying a whole turkey as always this year.
Cook the turkey upside down, with breasts down. All the moisture will settle into the breasts.
Amen
I agree. Some folks figure the drumstick is always a preferred piece with poultry. Not always. As you said, that tendon never does soften. I’ll take the thighs or breasts if moist.
What a coinky dink. I’m having smoked turkey wings for dinner. I hope they’re crunchy.
That right there is the most beautiful Turkey I’ve ever seen. Just YUM!!!
No, thank you.
There is a flavour in dark poultry that generates a very strong gag reflex in me unless it is thoroughly mixed with the light meat.
You can have your legs and thighs. I’ll have the breast, wings, and back.
The dog gets the pope’s nose, though...
“Hint: do no eat the tendons cartilage or bones”
I bust open the bones and eat the marrow. I’ve been doing that since I was a kid.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.