Smoked Turkey Legs

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Chef Britt recreates one of her favorite fair foods: Smoked Turkey Legs. She gets the Yoder Smokers Wichita Loaded Offset Smoker fired up and shows you how it's done.
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** TIME STAMPS **
00:00 Intro
00:34 Brining the Turkey Legs
02:26 Starting the Yoder Smokers Offset Smoker
05:56 Cooking the Turkey Legs
08:05 Finishing Temperatures
08:49 Let's Have a Taste
09:44 Outro

Опубликовано:

1 авг 2024

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Комментарии : 68

@chrisbrennan2208 4 года назад

One of my favorite things to share with my grandson at Disneyland. Thank you for sharing.

@GratefullyNotYetDead 4 года назад

The camera work on this is perfect. Just wow. Bravo!

@ivse9696 4 года назад

Again a great looking recipe - good job as always Chef Britt 👍👍👍

@peterkransz3606 4 года назад

I LOVE!!!!! Turkey legs. Takes me to the fair and Disneyland

@phoenixmccloud1813 4 года назад

Delicious as always.

@kylegrate9325 4 года назад

Nice job Brit. Those look perfect

@Chadzilla333 4 года назад

oh thank you for this!!! I requested this a while ago! I love these things, now I just gotta source some bulk toikey leggs!

@Marre4000 4 года назад

Ive been waiting for a recipe on turkey legs. Gonna try this one soon.

@rfgholanda 4 года назад

Amazing!!! Cheers from 🇧🇷 Brazil 🇧🇷

@DroopyATR 4 года назад

Thank You! Thank You! Thank You! I was looking for this recipe! :-)

@dallasedc2976 4 года назад

Home girl looks like she got baked before smokin that Turkey

@kentariola3375 4 года назад

Good stuff!

@rogerhayslett6706 4 года назад

I did this recently, but went additional step. After brine and smoke, wrap tightly in foil with pat of butter, and put in 400° oven for couple hours. Meat fell away from the bone, and pin bones and tendons were easy to pull away. Delicious, and still juicy, but more of a platter meal than a "county fair style" drumstick.

@logansmith9437 4 года назад

400 degrees for a couple hours? Sounds a bit extreme. Especially after. I could see a really low temp like 200 or even like 180 especially after already smoking them. That would just make the texture almost inedible.

@DudesGourmet 4 года назад

hell yeah Smoked Turkey legs like at Disney! you rock!! thanks for sharing!

@jaimehyatt7977 4 года назад

So these look crazy good. I know you were going for the “fair” idea, how about turkey thighs done alongside. The cook should be about the same time? I love the bite, eye roll, look to camera, nod, and smile. I know exactly where you are at, thrilled it all came together and reveling in all the taste. As always great job, both you and Tom are a joy to watch.

@LB-kr5ku 4 года назад

Great recipe that I definitely want to try soon. Also good to see a lady not afraid to get a little dirty(charcoal). Well done 👌

@charbarkbbq3129 4 года назад

I love a good turkey leg 🔥🔥🔥

@biga4135 3 года назад

The best smoked turkey legs I had was in Houston Texas fall off the bone seasoned well

@TheButter202 4 года назад

If you see this Chef Britt just know I think you’re so awesome and I’m your biggest fan!! And omg you’re so beautiful 😭❤️

@chilipez2934 4 года назад

Chef, does the marinade penetrate the meat? I'm wondering how much I should marinate if I plan on brushing something on them prior to taking them off. I'm salivating! I gotta try this!

@stikk3943 4 года назад

The point of marinade is to penetrate and flavor the meat

@coreygraham796 4 года назад

Saw a recipe to pour boiling water over poultry skin it does work and tighten up the skin nicely I’ve done it on oversized wings that the skin never gets crispy enough

@logansmith9437 4 года назад

It's going to have a hard time penetrating the skin, which is why the brine works well. I'd say the marinade in this recipe is more of just a thin sauce to build up on the outside like you would do ribs.

@allthingsbbq 4 года назад

Correct, although I wouldn’t call the teriyaki sauce a marinade, but more like a BBQ sauce. And like Logan said, it’s just to build flavor on the outside of the meat.

@mitchellguthrie1156 4 года назад

I'm glad to see Chef Britt outside using the stick burners. It's always refreshing seeing the ladies equally as fluent on the grills and smokers as their male counterparts.

@jacobsanchez5189 3 года назад

“It’s like what ham kinda wishes it can be” I completely understand that lol

@mediasmoker 4 года назад

Where do you buy a dozen or so turkey legs?

@allthingsbbq 4 года назад

At the local grocery store...unfortunately we’re coming out of the spring turkey harvest and probably won’t see packages of raw turkey legs until we get closer to Thanksgiving

@frededy4 4 года назад

I herd that little laugh at 2:50.

@danielhasthemeatsweats3152 4 года назад

Ohhh momma those look good

@jaimehyatt7977 4 года назад

😆😆😆sweet, salty, succulent, all the things ham wishes it could be. Great turn of phrase.

@MeatExperts 4 года назад

👍👍👍

@shotsfired2188 4 года назад

if you miss the fare PLEASE PLEASE do a funnel cake recipe. i keep asking and i think we all could use one 😭

@preluded 4 года назад

Did she slip in a reference to the Renaissance festival?

@allthingsbbq 4 года назад

Maaaaayyyyybbeeeee 😉

@crizz6397 4 года назад

All kinds of awesome... You just brought Disney World home... When you get these at the fair some times it appears they were not only brined but cured with pink salt. Any thoughts on that.

@allthingsbbq 4 года назад

Hard to say, it could be the meat is completely penetrated with smoke and has that distinctive pink look to it from that. Thoughts on pink salt? It’s a personal preference if you want to consume it or not, and its use has everything to do with lengthening shelf life, which comes into play when you’re a giant entity trying to serve the masses.

@crizz6397 4 года назад

@@allthingsbbq thanks for the reply. As for the pink salt cure, i think it gives that very distinct "fair" flavor. Anyone trying to replicate the fair flavor might not get it without it. I am definitely not worried about the use especially if I am in control of the amount. Did your turkey legs get the fair flavor or was something missing?

@Ninspriterx 3 года назад

britt's funny af

@arrowdriver 4 года назад

I brined my for 36 hours. It was way too much and I didn’t rinse them so salty. You mentioned ham. I created turkey salt cured ham.

@aemmerich 4 года назад

Beautiful final product and a very nice video, but I always feel like those pin bones always mean turkey legs never live up to their full potential. Maybe thighs are the way to go? I also have wondered if you could achieve more appetizing skin by blasting in the oven at 500 for 15-20 minutes before going to the smoker?

@allthingsbbq 4 года назад

I think if the tendons that I think you speak of are not releasing the meat, it’s not cooked correctly. If the tendons are tender enough to bite-through, the meat’s probably overcooked. I contemplated the skin factor too, and originally thought a quick dunk in a deep fryer could potentially do the trick, but opted to keep the simplicity of the recipe. I did find the skin became less tough after I wrapped some in foil and reheated them later. -Chef Britt

@aemmerich 4 года назад

@@allthingsbbq Yeah I guess "tendons" is the word I'm looking for - the flexible inedible rods of yuck that always interrupt what would otherwise be a great bite of turkey leg. I dislike them enough that I don't even bother eating off the bone; I'll just pull the meat off with my fingers since i'm going to get messy pulling tendons out of my teeth anyway.

@Trd2020 Год назад

9:14 that’s what she said

@sehrajsinghvirk5273 4 года назад

Hi there! Does brining work for pork/lamb chops, duck & chicken? Is a sauce based marination viable after brining meat? If yes, should i do it after drying meat in fridge overnight? Can i add any of my favourite spices while brining?

@logansmith9437 4 года назад

Yes to everything except for the drying overnight in the fridge if you are going to add a marinade. Doing a marinade seems a bit redundant though if you are going to brine them as they are basically accomplishing the same thing. If you have a really tough and dry cut of meat then perhaps, but then you might as well cook that cut differently.