Smoked Turkey Legs On The Weber Kettle
ฝัง
- เผยแพร่เมื่อ 22 ส.ค. 2024
- After an overnight brine, I prepare a rub for some turkey legs and then smoke them on the Weber Kettle using pecan wood. To finish them off I glaze them with a sweet and spicy barbecue sauce that leaves the skin tasting like some turkalicious candy.
Subscribe To My Channel: bit.ly/CWRsubs
============
Items Used In This Video
All Items In My Amazon Store: www.amazon.com...
Weber Kettle Premium: amzn.to/2GfrBrF
Instant Read Thermometer: amzn.to/2quT94P
Nitrile Gloves: amzn.to/2F2G9Jd
Bamboo Cutting Board: amzn.to/2qthBna
Briquette Baskets: amzn.to/2oZxoua
============
Video Equipment I Use
Canon T7i: amzn.to/2u1cgqN
Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: amzn.to/2s1bQMe
Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: amzn.to/2t2lBKP
Saramonic Dual Wireless VHF Lavalier Microphone: amzn.to/2sWyeut
Shure VP83 Microphone: amzn.to/2t0ilnG
NEEWER CN-216 216PCS LED Dimmable Light: amzn.to/2tzPW51
============
You can help support Cooking With Ry through PayPal
www.paypal.me/...
Thank you so much for your support!
============
Instagram: / rynedoug
Facebook: / cookingwithryne
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
![อยู่คนเดียวกับเขา - ส้ม มารี (Zom Marie) [Official MV]](http://i.ytimg.com/vi/gq1cWAIQDLg/mqdefault.jpg)
![ออกพรรษาน้ำตาหล่น - แอน อรดี [OFFICIAL MV]](http://i.ytimg.com/vi/PFZtOcY9ONA/mqdefault.jpg)
![ไปอยู่ไสมา - ช๊อปเปอร์ โตเกียวมิวสิค [ OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/sWuVNbRTJbc/mqdefault.jpg)
You have quickly become one of my favorite and go to Cooking Channels. My goodness I will absolutely try this. Keep it up 👍👍
Every. Single. Time.
Every time I go to smoke a new meat, you are there with sage-like advice! Thank you!!!
Your intros are always fantastic. Thanks for the great work you do and tips you provide for us BBQ fanatics.🤝🇺🇲
Did these today with a few modifications. Absolutely phenomenal! Thanks for the guidance, Ry.
Awesome! So glad you enjoyed them :)
Smoked turkey is awesome. And the turkey legs seems to be a huge hit at our family gatherings too. As a kid growing up in the south I always felt special somehow getting a whole leg to myself. We usually used a 60/40 blend of pecan & hickory when smoking most meats. Not just for the flavor but we had more pecan trees than hickory on our property. FYI, hickory nuts are good for smoking too.
Didn't know that about hickory nuts. Kinda makes sense, though :)
Wow those turkey legs turned out great. The smoke rings/rings inside were picture perfect. Brining is definitely the key for poultry.
Yep, a little extra work but it does pay off :)
I used an altered version of this last weekend. I did use a rub very close to what ya used here and I must say the turkey legs turned out to be the best I have ever made. Thanksgiving is near and relatives coming in so I thought I needed to brush up on my cooking turkey legs and this an excellent recipe. Thanks for posting
I love a good turkey leg. It's a meal that comes with its own handle :)
You are amazing! Incredibly informative, talented, and calming to watch, big fan from the Ahupua’a o Kailua, Hawai’i!
Excellent video. I have the exact same grill as you use, with the baskets. I am a briquets and seasoning wood grill guy. No gas. I bought my turkey legs this afternoon and have them in your brine already. You didn't say how much water for the brine ingredients, but I guessed 1 liter. I made my rub for tomorrow and plan on putting the meat on the offset heat by 1PM. The temperature details you included about cooking temp and meat temp goals were very helpful. (225, 165F) I'll send a follow up comment on how this turns out.
ive become a fan over watching your videos..very informal
Good job Ry,turkey legs are good eating, I have done them before brined,wrapped in beacon and smoked in my Oklahoma joes,never before eat turkey legs that juicy and tender
Brining does wonders. And bacon doesn't hurt :)
Looked great, Ry. The wife and I have been brining whole turkeys the last couple years, they turn out great. Nice and juicy.
Thanks! I just need more space to brine a whole turkey.
You’ve become my favorite bbq guy on TH-cam. I have the Weber kettle as well. Very easily explained. Was looking a turkey recipe today and sure enough your video popped up . Going to try these real soon !
Awesome!
Sheesh. Nice . I'm making mine today maybe. Mmmmm
Ry I always brine poultry. Sometimes pork as well. Looks wonderful.
I've only brined pork a couple times. Did some double cut pork chops after brining and they were amazing :)
Every time you take the first bite I have to laugh bc it's always the same expression. Awesome job on the legs I plan on doing a whole Turkey next weekend.
I love doing whole turkeys. Thanksgiving doesn't come often enough :)
When I was a kid we would go the flea market and get some turkey legs
Your awesome man thanks for the vid
Came out great after I watched video previously. Only difference was I seasoned under skin too, and I went to 175
Them are some good looking Turkey legs. Brining them was a great idea to keep them juicy and man look at that smoke ring. Nice!!
Thank you!
lol! if you got 3 legs from same turkey you have problems!! awesome video! turkey legs always remind me of the state fair!! i love the ingredients! they turned out amazing!!
Yeah we'd always get amazing turkey legs at our county fair :)
Your the best!🎉
The best video,looks delicious.
I love love love sum Turkey legs & wings too... AWESOME color on them too.... SMOKE ON RY
Thank you!
Hey Ry, love your content! Wondering what your approach would be if trying to achieve something similar with precooked turkey legs bought from the store?
With pre cooked I’d probably treat the grill as a way to reheat them at about 300 F and add a bit of a lite glaze to absorb some smoke 😊
Two things here:
1.) I feel your pain regarding your digital thermometer with low batteries. For me, it was smoking a slab of pork belly/bacon but for me, I went a bit over temp. Still was good though!
2.) I am SO stealing this recipe :)
Absolutely Awesome.
Thanks. I was pleased with the results :)
You got me wantin to make some Turkey Legs now! Great work Brother. Keep on BBQn
Nothing I love more than food with a built-in handle :)
Cooking With Ry Thats the truth!!
One of my favorite things to smoke tho I've only brined whole Turkeys or chickens. I'm not sure why I haven't tried it before with pieces but I most certainly will next time!
I'd love to brine a whole turkey. It's just a space issue for me trying to cram a 5 gallon bucket in the fridge :)
Cooking With Ry I only do it certain times of the year when the temp is right so I can leave it in the shed in a sealed container. But I have done 10 pound birds in 3 gallon bucket and made them fit in the refrigerator.
You’ve gotten good at... “chipotle” 😂😂 lookin good Ry
Haha. Glad you noticed :)
6.2k! 🎊🎉🎊🎉🎊🎉
I'm curious as to why you use briquettes vs lump in smoking? I have yet to find any briquettes that do not give off a sulphuric scent, even after burnt down.
I prefer briquettes because I've found them to have a more stable burn rate than lump. And in over 30 years of grilling I've never had a single person mention any off taste. I mean except when I made clam ice cream :)
@@CookingWithRy lmao... I gagged on that last part. Lmao.
What is your preferred briquette? I've tried about every kind I can find. Big ones. Small ones. Briquettes made from cherry, almond, etc.
Have I become spoiled by lump coal and hardwood? I have been taking partially coaled oak from my firepit and then using it... but briquettes just seem to not do it for me.
I've even been looking into making a long coal mold to put in my hydraulic press, so I can pack it down into a ringed type brick to use for 🐍🐍 method.
I see so many people using briquettes, that I've just assumed there's some insider secret brand of briquette that I'm yet to find in my years of meatery.
Please, Master Ry... teach me your secret... but let's leave the "clam ice cream" in the void for the remainder of time. Lol
I almost always use regular Kingsford blue briquettes. Nothing fancy.
Royal oak to take a pass on the sulfur smell
@V.T.D.G I've tried Royal, as well as every briquettes (and specialty briquette) on the market... and I think that because I've used wood, and Lump charcoal for so long, that I just find briquettes to be foul.
I do my steaks on well aged/seasoned Oak Wood, and do my smoking with coal logs. I'm just spoiled.
I hate how messy briquettes are, and how the slightest breeze, and your food is covered with ash. And the fact that briquettes don't seem to regulate heat well for me on the kettle, make it less about quality, and more about $$ pet lb, for people buying their coal.
Lump is just better all around, and I'm yet to find briquettes that come anywhere close to lump or wood.
I like the wood stick
how should I set the bottom vent? My brother bought a box of Turkey legs for my parents and they want to cook them. Will be using the $100 Weber Kettle.
I usually start with the bottom vents about 2/3 open and adjust from there for the temp I want.
@@CookingWithRy okay thank you.
I have never had any luck cooking poultry at a low temperature. Was the turkey skin crispy or rubbery?
Not crispy like crunchy, but also not rubbery. Easy to bite through :)
Question...why do you take the meat off the grill to sauce them rather than just sauce them on the grill.
To prevent more of a mess in the grill :)
how much water
Just enough to cover the legs in the brining container.
Wow those legs look like they've been cured in pink curing salt...Nice!
I know that many people do that exact thing with the brine, but the smoke penetration was amazing and really gave that beautiful color this time :)
Looks awesome! How long did you brine the legs for?
Just overnight. About 12 hours :)
is the skin crispy tho
Great looking legs Ry which one is the middle leg they all look the same size.
I forgot to ask the turkey :)
Where do you find good turkey legs in Orange County? Love the video!
Whole Foods. Picked mine up at the Brea location.
Vons store Huntington Beach location have them
What brand of charcoal do you use.
For briquettes, plain old Kingsford. For lump, usually Royal Oak.
It’s so weird to me how it took you so long to bring the meat up to temp, while another respected vlogger here had the monster legs done in under 3 hours. The smaller ones like yours, 2 hours. And also at 250.
I’m doing 2 regular size and 2 monster ones today on the Weber…didn’t brine, I injected…and although I have my thermometers, it’s going to be a real guessing game on timing all this on when ready to bring to the table with the other stuff.
Yep. Every piece of meat is different, and conditions can affect the cook in ways that can surprise you.
@@CookingWithRy Just took them off the Weber. Exactly the timing like the other guy. 2.45 for the big ones, 1.45 for the small ones. So I have ‘em too early.
What the heck. I’ll put them in the oven to keep warm now at 150, and figure it out later!
I take the grate out before I knock the ash off...
Hey, do you smoke your own paprika or other spices?
I haven't done spices yet, but I did a video on smoking salt. I'd like to try paprika next.
OK... I love all your videos. But, the rate you're pushing them out is crazy. How is your blood work test results? Your cholesterol, your blood pressure? I'm just asking because I love grilling and I find myself doing a lot of your recipes. LOL, love your videos! And now I'm hungry again...
LOL. I have paramedics on standby :)
I bet they show up if there's any hint of smoke from your neighborhood. Those guys must NEVER go back to the station, they just circle your block. You know, I'll bet they drop off stuff off for grilling and never tell you, then they just show up a few hours later with "I thought you called us. What's that on the grill??!!". LOL!! Keep them happy...
I did these legs 4 weeks ago and they turned out great. I have 2- 2 1/2 pond turkey breasts and want to cook them on a weber using my slow n sear. Any suggestions?
I did a video smoking turkey breast on my electric smoker, but the principles are the same using the SnS and the Weber: th-cam.com/video/joutPeJmhdA/w-d-xo.html
Ok I'm staving now 👍👍
Me too. But my wife just ate the last turkey leg :)
It is better to make my own than spend $20 at the state fair of Texas for one leg.
Hey man, do you buy turkey drumsticks and thighs at the grocery store? I can't recall ever seeing them anywhere.
Yeah just at one of our local supermarkets 😊
For long time I only saw them at Walmart. Then occasionally I saw them other places with other Turkey meat
@@SonicBoomC98 thamks, I've never seen them but keep looking.
@@sanchezma20 I can't find the really big fair style anywhere. At least not already smoked
Have you tried any of those fancy ones like Whole Food or Trader Joe?
Hi Ry.im smoking turkey legs this Saturday, first time, the only thing wrong with your video you only did 3 I have to do at least 15
ill let you know how it turns out
victor
That's a lot of legs!
Hi Ry, well i did it smoked 18 turkey leg took longer than expected but the outcome was great.
Thanks Ry
You always talk about the bad lighting...
Not bad, Alfred Hitchcock lighting.
The sun through my patio cover never cooperates. But it was too hot to be out in the direct sun :)
who washes all those dirty dishes?
My culinary sherpa :)