Finished product looks absolutely yum! But if you're going to smoke them in your grill you can lose the liquid smoke, and if you're going to brine them for 24 hrs with a sugar/salt solution and cook them low and slow for 4 hours you can lose the tenderizer. Try it :) You might enjoy them more without the off-tasting chemicals from those 2 ingredients. And loosening the skin isn't necessary either with a long brine period - the brine will go right through the skin. And, the skin left secure to the muscle will retain moisture better ensuring that extra napkins will definitely be needed at chomping time.
Thank you so much for the video. I have cooked the Turkey legs every Thanksgiving for the last four years now. Everyone loves it. I am cooking it today because tomorrow is 2022 Thanksgiving.
In all actuality there is a use for the 'after brine'. It can be used as the liquid in the drip pan underneath the turkey / turkey parts when outdoor smoking / grilling.
Not on his cooker style, haven’t you heard of liability? Telling people do use a juice that has raw poultry is not worth the risk. The transporting to the grill can cause people to get sick. This guy‘s professional works in a professional environment he just guards it and tells you to discard it for safety. Yes you are correct you could use it for moisture in certain styles not his style of cooker and it’s not worth the risk you could simply use water or apple juice or a non-raw poultry Brine
Chef Hill, thanks for the recipe! We did your smoked legs (and thighs) with your rub in addition to our traditional roasted turkey this week for thanksgiving and they were phenomenal! Luckily I stashed a leg aside for leftovers the next day because all ten of them were gone!! The only thing I would have done in addition to your preparation would be to remove the four tendons in the leg before I smoked them for easier consumption. I’m glad Christmas is just around the corner, giving me a good reason to do it again!
That is the one thing I wish I would have remembered to do for this video. I highly recommend removing the four tendons. Thanks for commenting and glad you enjoyed the recipe!
Great video. A note on temp. For crispier skin like Disney, it's essential for the last 30 minutes to crank the temp up to 325 or the skin will be rubbery. You can actually cook the legs at 325 and the legs will be done in less the half the time and not loose tenderness. This is unique to poultry vs. beef or pork. Poultry does not have the same connective tissue and does not need the extra low temps.
I have a great idea to improve the legs. Remove the tendons before smoking. Cut around the ankle and pull out the 4 large tendons with pliars. That will greatly improve the eating experience.
definitely when you copy these type of festival turkeyegs at home they are better, i think because we do put extra love into them, doing them at the rate the parks and festivals do, they just ham the legs (cure) and smoke. your reactiob to each one i could immediatly tell yours were better.
haha true but the amount of tenderizer and adding butter is the real trick there. the one from Disney looks dry and that paper wrapping just suck the oil out making it even dryer
Joshua Freeman exactly they seem to be tough when they come from Disneyland & the fairs when my uncle smokes turkey legs they are tender and falling off the bone
Great Video ! I wasn't, sure how to smoke turkey Parts . Now I feel very confident about smoking turkey parts. Thanks for the video. The drum sticks turned out great !
Trying this now!! Thank you for reminding me to pull back the skin...totally forgot!! I do it on my ribs by removing the membrane. Also love the idea of a rub AFTER 24 hours of brining and last idea of melted butter is the dagger....Your the MAN
Though I can't say for certain, but having had those amazing drumsticks myself, highly suspect that they use brining salt, sometimes called Prague powder to obtain that almost ham style smoked flavor to the turkey. ( You can buy on Amazon) Any smoked turkey that you even buy in the grocery store has this ham type flavor. Good thing about smoked turkey, is that the often neglected drumstick, will not have that somewhat stronger flavor that many find undesirable, all parts of the turkey would have the same flavor consistency. Bad part about brining salt is that it has sodium nitrate, which I don't freak out about, on occasion. My opinion regarding the most important thing about brining paying attention to the type of salt used in recipe. No, designer salt not required. However, generally many use just slightly more expensive kosher salt, but even then, you have to pay attention to hopefully the recipe stating which type of any salt, even kosher salt is used. Reason for that is that the density/grains of the various salts will measure differently, and some are quite concentrated. For example, if recipe stated 1 cup of Diamond Crystal Kosher salt used, and you decided to use a corse grain of Morton Kosher, it would likely be too salty. Same goes for table salt substitution. Not sure why meat tenderizer used. It is considered that whole osmosis concept of brining is considered to be the contributor for desired results. Despite any method, the most important thing to remember is using a quality digital the thermometer and assuring that poultry is safely cooked to 165 degrees, and most certainly not over cooked. Not trying to be unkind or critical, the end results looked very appealing.
1) I always feel bad, using things like meat tenderiser! 2) When brining things, specialty salt really doesn't need to be used - the taste difference will completely disappear after cooking. 3) If you press out the air completely out of the bag, you don't need to move them around, because they are fully immersed. You can just try to squeeze as much air out - or you can use the venturi effect. Overall nice recipe though...
+Dominik MJ (opinionated alchemist) I'm not a fan of liquid smoke as well. As for tenderizer, I'd puree the core of a pineapple instead. Cheap salt you are correct on, as it's only used as a tool to create an osmotic gradient.
Nice video sir! Got a GMG myself really starting to love it. Took the granddaughter to a Ren faire and she had a turkey leg and loved it. Had to find the way to do it. You have another subscriber ! 👍👍
@@ChefTips Hello I was trolling down on you tube in this video caught my Attention so I had to see what it's about in I saw other of your video so I hit that Like in hit that Bell in I say I must Subcriber so I'm new to the Family's I saw in 1-26-22 Florida time at 11:45 Am But any who I'm glad u say we can cook it's in the Oven just keep basic it with the broth juice So thank for the receipe I can cook my Own by Using the ingredients u Us I don't no what my Uncle in Alabama put on his Turkey Legs but it's be good and I knows your is too L.o.l Ok Chef Tips be bless u and your Family's and be Safe
Look really delicious. Why was it necessary to wash off the brine? I thought with the brine on the flavour would be enhanced. I bought the turkey drumstick already smoked . How is that prepared?
Brine isn't like glaze. Glaze flavors the outside and can be put on as briefly as right at the end of cooking. Brine does add flavor but its purpose isn't so much taste as it is texture. The salt actually chemically alters the proteins in the meat, making it more tender. You wash it off then because otherwise it would be too salty, but not to worry, the salt flavor has penetrated the meat pretty thoroughly after 24 hours. You can do this with pork chops too, although you never want to brine a pork chop longer than 4 hours. Pork breaks down too thoroughly. JUst add your salt, pepper corns, onion and garlic powder to the water and brine them. They don't pan fry very well when brined but they are exceptional when grilled and still pretty good when roasted.
Hey, Chef! Great video! It was very concise -- truly audio & visual perfection! YOU ARE THE BEST!! Quick quest, though > How do you cook the turkey legs that are already smoked?
I tried this again for a longer smoke. I cured for 2 days and rinsed using 6 cups water, 1/4 cup kosher salt and 1/4 cup white granulated sugar and 4 teaspoons of instacure #1. Smoking at 190F took 4 hours to reach 165F. I also pulled out as many of the tendons as a could ahead of time using pliars. There are about 10 in there but could really only get 80% of them out. After cooking, they come right out so I think next time I will cut the bone at the sock level after cooking and THEN pull all that crap outta there. This go around was really a lot better than the first try. The extra day of curing really helped the flavor a lot and it was just right for saltiness and ham taste. I used hickory wood in a Masterbuilt electric smoker which allows you to set the temp and just walk away. The taste really reminded me of pork hamhocks.
I've never used meat tenderizer in my Turkey brine. This recipe used both tenderizer & kosher salt. My Turkey legs came out just a little on the salty side. My brine is 1cup kosher salt to 1gal water.
Video of the day, Jason! We've been to Disneyland twice in the last 4 years, and I still have never tried the Turkey legs. That'll change for next time. But in the meantime, I'll brine & smoke a few just like this. Who knows, I just might be disappointed in Anaheim after trying this recipe!
Don't know if you read but in one of your videos you made me drive to Wal-Mart just cook what you were making. bc it looked so good. I need to stop watching your videos so late at night. lol
Over brining can result in the meat being too salty. In your video you say to brine the legs 24 hours. In the recipe you suggest to brine up to 12 hours. Which is correct?
GOSH, DANG, Jason! Those big, fat turkey legs looked so good, I just wanted to jump thru this screen and chow down like a piranha when you pulled them off the smoker. Your little doggie is lucky I wasn't there to fight him/her for a bite! So, with that tiny nibble you took, could you even taste it? Well, I'm ALL IN! You get "thumbs up" & a subscription from me. KEEP UP THE EXCELLENT WORK -- OUTSTANDING VIDEO! THANK YOU!
I smoke Chicken and Turkey all the time and I can tell you that brining isn't really necessary if you season correctly and cook at the right temperature.
Chef Tips Hey Mr. Hill, have you been working out? You're looking buffier than usual! Also hope you're planning to do another Portland trip this summer! Some good food carts are awaiting, and as always, other good restaurants are always there as well!
Honestly they looked delicious. One tip I can share is. Don't waste smoke pillits. After the meat reaches 145°F internal temperature it won't take on any more smoke. I just noticed you were still smoking after you basted with butter. And that was probably around the 160°F temp? I'm guessing.
8:15!!! is that what that animal was! man that was a cat sized ferret or something. looks like a rodent. i'm sure it was a large chinchilla. i'd have to take it home with me, animals always like me better anyway.
I am rarely attracted to food based solely on looks. You can hide a lot of turds behind a good sauce, glaze or smoke ring. THIS, however, made me want to make 1000 of the legs, put them all on the floor like a big smoked turkey leg carpet and roll around on it until they all stuck to me. Bonus: Nobody would want to take them from me anymore. Dammit man, this looks great. And the technique is sound, tried and true. Thumbs up bro.
Is it absolutely necessary to put in the meat tenderizer? I use 1/4 cup fresh lime juice and 1/4 cup apple cider vinegar to tenderize 3 lbs meats. Wouldn't that work just as well? Wouldn't sea salt work as well as that specialty salt? Your doggie is absolutely adorable!!! 🐶 My doggies always beg me to give them some of my dinner. They love my cooking! Oh, where can I get the recipe for your turkey leg rub?
If i was going to make a few dozen of these for a aoky get together, could I cook these in advance and wrap them in foil and keep them in a steamer to bring them to temp and keep them or will that dry them out too much? Any ideas or recommendations?
Hoping you can clarify a few things bud, as I am a bit lost. 1) Why did you add meat tenderizer when you were going to smoke for four hours? Wasn't the smoking process going to tenderize the turkey legs for you? 2) Why did you need to add liquid smoke when you were adding the turkey legs to a pellet smoker?
+John Sanchez Good questions. You want to get the most flavorful, tender meat possible. Adding these ingredients to the marinade/brine makes this possible. The marinade/brine not only adds flavor but also breaks down the meat. The final step is the smoking. It doesn't get much better than this. The pellet grill is awesome, but like any other cooking device, you need to prep/season your food properly.
I only used the brine, 12 hours or so, and then pressure cooked the turkey legs in the brine, finished in the oven. Good googly moogly it was the best turkey I've ever had.
To make them taste like ham or bacon they use "pink curing salt" instead and brine them for 24 hours...The real deal is on Amazing ribs here on TH-cam! It's the same stuff you use to make your own bacon at home and smoked turkeys.
just got back from the grocery store, all they had was smoked turkey legs. Will this process still work as far as the brine goes? I want to do this right but the smoked turkey leg put a kink on the whole process.
Hi, can you do this same recipe for a whole turkey? and if so what would be the ingredients for the Brine? and what flavor wood chips did you use in your smoker?...Would like to smoke a turkey for thanksgiving, Thank you in advance
Awesome gonna try smoke some this weekend on my GMG! What type of pellets are you using on yours? I like smoking with mesquite but my wife doesn't like that strong smoke flavor. I smoked a whole turkey last year with apple pellets which came out great but just a mild smokey flavor.
Was the skin rubbery? I can't seem to get crispy skin on chicken or turkey without going over 325deg for at least 20-30min at the end. Haven't tried just turkey legs though. Also wonder if turkey lollipops work the same as chicken. Would be nice to get rid of all the tendons etc in the huge turkey leg.
+yz9890 You absolutely need to crank up to 325 for crispy skin. You can cook at 325 the whole way and get the same results in way less time too. Cooking at 225-250 is really only essential for beef and pork to slowly melt the connective tissues... not the same issue with bird.
Finished product looks absolutely yum! But if you're going to smoke them in your grill you can lose the liquid smoke, and if you're going to brine them for 24 hrs with a sugar/salt solution and cook them low and slow for 4 hours you can lose the tenderizer. Try it :) You might enjoy them more without the off-tasting chemicals from those 2 ingredients. And loosening the skin isn't necessary either with a long brine period - the brine will go right through the skin. And, the skin left secure to the muscle will retain moisture better ensuring that extra napkins will definitely be needed at chomping time.
Great tip !!! Awesome thanks
Nice tips 👌🏽
But without the chemicals, will it still taste like Disneyland?
@@garick 🤣🤣🤣
Lpl
Thank you so much for the video. I have cooked the Turkey legs every Thanksgiving for the last four years now. Everyone loves it. I am cooking it today because tomorrow is 2022 Thanksgiving.
That's awesome! Thanks for letting me know!
My family justs love these drumsticks. The smell from the grill just adds to the anticipation.
I think I found the recipe I want to use this year at Christmas. Best one ever!
In all actuality there is a use for the 'after brine'. It can be used as the liquid in the drip pan underneath the turkey / turkey parts when outdoor smoking / grilling.
Not on his cooker style, haven’t you heard of liability? Telling people do use a juice that has raw poultry is not worth the risk. The transporting to the grill can cause people to get sick. This guy‘s professional works in a professional environment he just guards it and tells you to discard it for safety. Yes you are correct you could use it for moisture in certain styles not his style of cooker and it’s not worth the risk you could simply use water or apple juice or a non-raw poultry Brine
Chef Hill, thanks for the recipe! We did your smoked legs (and thighs) with your rub in addition to our traditional roasted turkey this week for thanksgiving and they were phenomenal! Luckily I stashed a leg aside for leftovers the next day because all ten of them were gone!!
The only thing I would have done in addition to your preparation would be to remove the four tendons in the leg before I smoked them for easier consumption. I’m glad Christmas is just around the corner, giving me a good reason to do it again!
That is the one thing I wish I would have remembered to do for this video. I highly recommend removing the four tendons. Thanks for commenting and glad you enjoyed the recipe!
Silicone spatulas are great for parting the skin from the meat without tearing the skin.
Superb recipe, it is as good as the one at Disneyland, thanks a ton Jason!
My pleasure! Thank you for commenting.
Great video. A note on temp. For crispier skin like Disney, it's essential for the last 30 minutes to crank the temp up to 325 or the skin will be rubbery. You can actually cook the legs at 325 and the legs will be done in less the half the time and not loose tenderness. This is unique to poultry vs. beef or pork. Poultry does not have the same connective tissue and does not need the extra low temps.
+Robert Teten Thank you!
I have a great idea to improve the legs. Remove the tendons before smoking. Cut around the ankle and pull out the 4 large tendons with pliars. That will greatly improve the eating experience.
vanscoyoc Great tip! Thanks for sharing that!
I didn't know that! I'll try removing those this time. Good video and great tip random TH-cam commenter.
Removing those tendons wasn't as easy as I assumed. Tough, but completely worth it! Thanks for sharing 👍
Agreed. But a very difficult thing to do.
definitely when you copy these type of festival turkeyegs at home they are better, i think because we do put extra love into them, doing them at the rate the parks and festivals do, they just ham the legs (cure) and smoke. your reactiob to each one i could immediatly tell yours were better.
haha true but the amount of tenderizer and adding butter is the real trick there. the one from Disney looks dry and that paper wrapping just suck the oil out making it even dryer
but you can't expect any take-aways to be as good as fresh out of the grill so
Joshua Freeman exactly they seem to be tough when they come from Disneyland & the fairs when my uncle smokes turkey legs they are tender and falling off the bone
It's wax paper, generally Marmda.
That was awesome.
Thank you!
Great Video ! I wasn't, sure how to smoke turkey Parts . Now I feel very confident about smoking turkey parts. Thanks for the video. The drum sticks turned out great !
Thanks for tip on loosening skin for more brine penetration. I will try that. I do wonder if it matters. But why not! Extra love.
Trying this now!! Thank you for reminding me to pull back the skin...totally forgot!! I do it on my ribs by removing the membrane. Also love the idea of a rub AFTER 24 hours of brining and last idea of melted butter is the dagger....Your the MAN
I see all of these “trying this now” and “OMG can’t wait to try this” I wanna know how this came out for anyone who said they were gonna try?
Though I can't say for certain, but having had those amazing drumsticks myself, highly suspect that they use brining salt, sometimes called Prague powder to obtain that almost ham style smoked flavor to the turkey. ( You can buy on Amazon) Any smoked turkey that you even buy in the grocery store has this ham type flavor. Good thing about smoked turkey, is that the often neglected drumstick, will not have that somewhat stronger flavor that many find undesirable, all parts of the turkey would have the same flavor consistency. Bad part about brining salt is that it has sodium nitrate, which I don't freak out about, on occasion.
My opinion regarding the most important thing about brining paying attention to the type of salt used in recipe. No, designer salt not required. However, generally many use just slightly more expensive kosher salt, but even then, you have to pay attention to hopefully the recipe stating which type of any salt, even kosher salt is used. Reason for that is that the density/grains of the various salts will measure differently, and some are quite concentrated. For example, if recipe stated 1 cup of Diamond Crystal Kosher salt used, and you decided to use a corse grain of Morton Kosher, it would likely be too salty. Same goes for table salt substitution.
Not sure why meat tenderizer used. It is considered that whole osmosis concept of brining is considered to be the contributor for desired results. Despite any method, the most important thing to remember is using a quality digital the thermometer and assuring that poultry is safely cooked to 165 degrees, and most certainly not over cooked.
Not trying to be unkind or critical, the end results looked very appealing.
Carolyn Braynt okay bye....upload your own video then (-_-)
Damn those look good, and I’m starving to too!
Baste and wrap in foil that last hour and a half they will fall off the bone and people will go crazy
Thanks for the info
Lol. "Gotta be messy" as he uses a napkin. Looks delicious tho. Great Video.
1) I always feel bad, using things like meat tenderiser!
2) When brining things, specialty salt really doesn't need to be used - the taste difference will completely disappear after cooking.
3) If you press out the air completely out of the bag, you don't need to move them around, because they are fully immersed. You can just try to squeeze as much air out - or you can use the venturi effect.
Overall nice recipe though...
+Dominik MJ (opinionated alchemist) Thank you!
+Dominik MJ (opinionated alchemist) I'm not a fan of liquid smoke as well. As for tenderizer, I'd puree the core of a pineapple instead. Cheap salt you are correct on, as it's only used as a tool to create an osmotic gradient.
Dominik MJ Chinese uses cornstarch as meat tenderizer has it alters protein a bit. Does not lose nutritional value though.
Those look sooo good omg.....
Thanks! Hope you enjoy the recipe!
I'm gonna try your recipe for the superbowl. 😁
Nice video sir! Got a GMG myself really starting to love it. Took the granddaughter to a Ren faire and she had a turkey leg and loved it. Had to find the way to do it. You have another subscriber ! 👍👍
Thanks so much! Love our grill. So much fun. What do you like to cook on it?
@@ChefTips Hello I was trolling down on you tube in this video caught my Attention so I had to see what it's about in I saw other of your video so I hit that Like in hit that Bell in I say I must Subcriber so I'm new to the Family's I saw in 1-26-22 Florida time at 11:45 Am But any who I'm glad u say we can cook it's in the Oven just keep basic it with the broth juice So thank for the receipe I can cook my Own by Using the ingredients u Us I don't no what my Uncle in Alabama put on his Turkey Legs but it's be good and I knows your is too L.o.l Ok Chef Tips be bless u and your Family's and be Safe
Thank you for your time Mr.
Got your self a new subscriber.
Thank you sir!
Look really delicious. Why was it necessary to wash off the brine? I thought with the brine on the flavour would be enhanced. I bought the turkey drumstick already smoked . How is that prepared?
The brine would be too salty if you added another seasoning that had salt.
Brine isn't like glaze. Glaze flavors the outside and can be put on as briefly as right at the end of cooking. Brine does add flavor but its purpose isn't so much taste as it is texture. The salt actually chemically alters the proteins in the meat, making it more tender. You wash it off then because otherwise it would be too salty, but not to worry, the salt flavor has penetrated the meat pretty thoroughly after 24 hours.
You can do this with pork chops too, although you never want to brine a pork chop longer than 4 hours. Pork breaks down too thoroughly. JUst add your salt, pepper corns, onion and garlic powder to the water and brine them. They don't pan fry very well when brined but they are exceptional when grilled and still pretty good when roasted.
Ok. Thanks
Thank you for the video, I'm going to make these this Thanksgiving.
I hope you enjoy the recipe and your Thanksgiving. Thanks for commenting!
Hey, Chef! Great video! It was very concise -- truly audio & visual perfection! YOU ARE THE BEST!! Quick quest, though > How do you cook the turkey legs that are already smoked?
I tried this again for a longer smoke. I cured for 2 days and rinsed using 6 cups water, 1/4 cup kosher salt and 1/4 cup white granulated sugar and 4 teaspoons of instacure #1. Smoking at 190F took 4 hours to reach 165F. I also pulled out as many of the tendons as a could ahead of time using pliars. There are about 10 in there but could really only get 80% of them out. After cooking, they come right out so I think next time I will cut the bone at the sock level after cooking and THEN pull all that crap outta there. This go around was really a lot better than the first try. The extra day of curing really helped the flavor a lot and it was just right for saltiness and ham taste. I used hickory wood in a Masterbuilt electric smoker which allows you to set the temp and just walk away. The taste really reminded me of pork hamhocks.
vanscoyoc Thank you vanscoyoc for sharing your method! It will definitely help the viewers who want to make these.
Cheers!
I've never used meat tenderizer in my Turkey brine. This recipe used both tenderizer & kosher salt. My Turkey legs came out just a little on the salty side. My brine is 1cup kosher salt to 1gal water.
I'm going to try this method for Thanksgiving turkey legs - thanks for the oven option.
K. S. K. Did you cover the top when placing in the oven?
Those really look tender and tasty. 😋
Thank you 😋
Nice video! Yes, I will be using your recipe and video for smoke turkey legs. Thank you for sharing.
Just found you!
What a delight!
Turkey legs look sooo good!
And your dog is great!
Oven @ 220-250 4 hours , turning it regularly 6:16
Video of the day, Jason! We've been to Disneyland twice in the last 4 years, and I still have never tried the Turkey legs. That'll change for next time. But in the meantime, I'll brine & smoke a few just like this. Who knows, I just might be disappointed in Anaheim after trying this recipe!
SmokeyGoodness Thanks Dan! I think it's the best bang for the buck at Disneyland right now.
Loved the vid, and you're recipe!!! I'll try and copycat when I can, subbed ❤💙🍗
Great job and video. I could clearly see the glands in your mouth were watering before you took that bite lol!
Ha ha thanks!
I loooove your turkey and your cute puppy🍸💞
Thank you!
Don't know if you read but in one of your videos you made me drive to Wal-Mart just cook what you were making. bc it looked so good. I need to stop watching your videos so late at night. lol
I'm going to give those a try...looks delish.....
Guy sr Hope you enjoy. Thanks for commenting.
Is prague powder #1 (curing powder) needed to give it a pink ham look?
My Rec TEC will arrive Monday. Cooking your recipe Wednesday. I will notify you of the out come. Great Video
Love your personality so much. Honestly someone needs to sign you to food network or something.
+Bryan Flores Ha ha! Thank you!
Oh my goodness looks soooooo good..
Thank you! Give the recipe a try.
Over brining can result in the meat being too salty. In your video you say to brine the legs 24 hours. In the recipe you suggest to brine up to 12 hours. Which is correct?
We tested the recipe a second time and prefer the shorter brine time.
OMG That is a mind blowing , wow really great , thanks for this video God bless you ..i gonna to try this awesome recipe . .
GOSH, DANG, Jason! Those big, fat turkey legs looked so good, I just wanted to jump thru this screen and chow down like a piranha when you pulled them off the smoker. Your little doggie is lucky I wasn't there to fight him/her for a bite! So, with that tiny nibble you took, could you even taste it? Well, I'm ALL IN! You get "thumbs up" & a subscription from me. KEEP UP THE EXCELLENT WORK -- OUTSTANDING VIDEO! THANK YOU!
Ha ha! Thank you!
Love the blooper at the end!
I think they look better than Disneyland's!
Thank you!
Oh my goodness!
I can't wait to try your recipe.....
Hope you enjoy! Let us know.
I smoke Chicken and Turkey all the time and I can tell you that brining isn't really necessary if you season correctly and cook at the right temperature.
Your right but as chef if done correctly it’s a add on to the overall product.
Chef Tips Hey Mr. Hill, have you been working out? You're looking buffier than usual! Also hope you're planning to do another Portland trip this summer! Some good food carts are awaiting, and as always, other good restaurants are always there as well!
Honestly they looked delicious. One tip I can share is. Don't waste smoke pillits. After the meat reaches 145°F internal temperature it won't take on any more smoke. I just noticed you were still smoking after you basted with butter. And that was probably around the 160°F temp? I'm guessing.
Omg u r making me so hungry and I am going to Disney land Wednesday 23 2015
awe that dog though... 😘
8:15!!! is that what that animal was! man that was a cat sized ferret or something. looks like a rodent. i'm sure it was a large chinchilla. i'd have to take it home with me, animals always like me better anyway.
I am rarely attracted to food based solely on looks. You can hide a lot of turds behind a good sauce, glaze or smoke ring. THIS, however, made me want to make 1000 of the legs, put them all on the floor like a big smoked turkey leg carpet and roll around on it until they all stuck to me. Bonus: Nobody would want to take them from me anymore. Dammit man, this looks great. And the technique is sound, tried and true. Thumbs up bro.
Axe Jst Thank you for your well thought out comment! It made me laugh and it made me proud!
Cheers bro!
I want to use unseasoned tenderizer to cut down on the sodium and salt taste. Will have an effect on the outcome?
Great job !!
seriously that was a great video, got some legs in the smoker right now, hope they turn out as good as your looked.
Thank you. Hope you enjoy those turkey legs!
Is it absolutely necessary to put in the meat tenderizer? I use 1/4 cup fresh lime juice and 1/4 cup apple cider vinegar to tenderize 3 lbs meats. Wouldn't that work just as well? Wouldn't sea salt work as well as that specialty salt? Your doggie is absolutely adorable!!! 🐶 My doggies always beg me to give them some of my dinner. They love my cooking!
Oh, where can I get the recipe for your turkey leg rub?
I also tried the turkey leg in Tokyo Disneyland's Westernland.
i will be trying this tommorrow
I think yours are better than Disneyland too😀
Love your recipe! Can’t wait to make them!
Hope you enjoy them! Thanks for commenting.
Hey my Friend this Drumsticks looks very Delicious
Greetings from Vienna
Herbie
Herbie Grillt Thank you Herbie! Greetings.
What brand of seasoned meat tenderizer did you use? I haven’t seen one that shade of dark sienna before?
I used Prague powder
Looks good
Thanks,
FIGHT ON.
I gotta do that some day
Love all your videos
+Jules Mai Thank you!
OMG Jason those look amazing!! I think I will pass on the margarita though....lol
Stacey M Thank you!
Wow looks awesome
Thank you!
I just bought a bunch of chicken legs which are fairly large,gonna try this recipe with them
david pridgen Hope the turned out for you!
If i was going to make a few dozen of these for a aoky get together, could I cook these in advance and wrap them in foil and keep them in a steamer to bring them to temp and keep them or will that dry them out too much? Any ideas or recommendations?
Hoping you can clarify a few things bud, as I am a bit lost. 1) Why did you add meat tenderizer when you were going to smoke for four hours? Wasn't the smoking process going to tenderize the turkey legs for you? 2) Why did you need to add liquid smoke when you were adding the turkey legs to a pellet smoker?
+John Sanchez Good questions. You want to get the most flavorful, tender meat possible. Adding these ingredients to the marinade/brine makes this possible. The marinade/brine not only adds flavor but also breaks down the meat. The final step is the smoking. It doesn't get much better than this. The pellet grill is awesome, but like any other cooking device, you need to prep/season your food properly.
Thanks man. I appreciate the response.
+John Sanchez No problem. I'm not a complete pro but like to help people out the best I can. Thanks for your question.
looks delish
Chef Tips thank you for smoked turkey legs recipe tips
What about all of those nasty tendons? What's the best way to get the meat off of the bone? I don't like chomping on those tendons.
Good lord, man! The moment you put the butter on....i got angry LOL Im angry im not eating those legs! :D
Lol! Thanks for commenting!
Come to the Iowa State Fair. Get a smoked turkey leg wrapped in bacon and basted with chipolte honey glaze.
Sounds delicious. Thanks for commenting!
yep - im totally making these this Thursday! I already have all the ingredients.... now let me go wipe my drool.... lol
How did they go? 😂
looks great
Lolh good video!
Thanks!
I wonder if Disney is taking you to court? 😂 lol nice vid 👍
Ha ha! They probably appreciate the free publicity.
Hi Chef did you use any wood in the smoker to cook the turkey legs..?
I only used the brine, 12 hours or so, and then pressure cooked the turkey legs in the brine, finished in the oven. Good googly moogly it was the best turkey I've ever had.
Sounds awesome! Thanks for sharing.
How long did u pressure cook them?...I may try this tomorrow..
Is rinsing mandatory? Will it affect the brine?
To cook in the oven what type pan would be good to use. Thank you
You can try a big sheet pan.
Yep there excellent, all that stuff is good at Fair Grounds, Race Ways Ect. IDK why, i guess cause your hungry
To make them taste like ham or bacon they use "pink curing salt" instead and brine them for 24 hours...The real deal is on Amazing ribs here on TH-cam! It's the same stuff you use to make your own bacon at home and smoked turkeys.
just got back from the grocery store, all they had was smoked turkey legs. Will this process still work as far as the brine goes? I want to do this right but the smoked turkey leg put a kink on the whole process.
Hi, can you do this same recipe for a whole turkey? and if so what would be the ingredients for the Brine? and what flavor wood chips did you use in your smoker?...Would like to smoke a turkey for thanksgiving, Thank you in advance
Awesome gonna try smoke some this weekend on my GMG! What type of pellets are you using on yours? I like smoking with mesquite but my wife doesn't like that strong smoke flavor. I smoked a whole turkey last year with apple pellets which came out great but just a mild smokey flavor.
+King Ziah How did they turn out?
+Chef Tips Turned out great! My kids loved it thanks Chef!
Was the skin rubbery? I can't seem to get crispy skin on chicken or turkey without going over 325deg for at least 20-30min at the end. Haven't tried just turkey legs though. Also wonder if turkey lollipops work the same as chicken. Would be nice to get rid of all the tendons etc in the huge turkey leg.
+yz9890 You absolutely need to crank up to 325 for crispy skin. You can cook at 325 the whole way and get the same results in way less time too. Cooking at 225-250 is really only essential for beef and pork to slowly melt the connective tissues... not the same issue with bird.
Those look amazing! Had my mouth watering. Hope the camera was ok at the end....Lol!
iDoLiZeDbyALL Thanks! Yes, Veronica moved away just in time! ;)
That looks good. Can you write the recipe. .."" I want to make them. Thanks.
Why use liquid smoke when you're putting them in the smoker?
Nice video, appreciate the tips!
I seen that spill at the end. 😂😂🤣🤣🤣🤣
Ha ha! It was our little blooper.