Smoked Turkey Legs

"William Boyd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for
a while, they taste to salty. How are you supposed to prepare them
before baking or worming up?
--
BILL P.
Just Dog
&
ME

It could be as simple as the difference in the brine of a bird before it's
smoked.

kili

William Boyd said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for
a while, they taste to salty. How are you supposed to prepare them
before baking or worming up?

http://tinyurl.com/czaug ???

Andy

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"William Boyd" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for
a while, they taste to salty. How are you supposed to prepare them
before baking or worming up?

So ... you worm your dog and! your turkey legs? (smile)

Quoted message said:

Quoted message said:

Just Dog
&
ME

It could be as simple as the difference in the brine of a bird before it's
smoked.

kili

I see those turkey legs sold at food festivals ... since the other food sold
there you are supposed to eat there, are you supposed to eat the turkey
leg at the fair? I don't think so. I'm picturing Fred Flintstone.

nancy

Nancy Young said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"William Boyd" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for
a while, they taste to salty. How are you supposed to prepare them
before baking or worming up?

Quoted message said:

It could be as simple as the difference in the brine of a bird
before it's smoked.

kili

I see those turkey legs sold at food festivals ... since the other
food sold there you are supposed to eat there, are you supposed to
eat the turkey
leg at the fair? I don't think so. I'm picturing Fred Flintstone.

nancy

Yeah, people walk around eating them there, like the honorable Mr.
Flintstone, with turkey juices dripping down their chins.

Jill

Nancy Young said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"William Boyd" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for
a while, they taste to salty. How are you supposed to prepare them
before baking or worming up?

Quoted message said:

It could be as simple as the difference in the brine of a bird
before it's smoked.

kili

I see those turkey legs sold at food festivals ... since the other
food sold there you are supposed to eat there, are you supposed to
eat the turkey
leg at the fair? I don't think so. I'm picturing Fred Flintstone.

nancy

Yeah, people walk around eating them there, like the honorable Mr.
Flintstone, with turkey juices dripping down their chins.

Jill

"jmcquown" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

I see those turkey legs sold at food festivals ... since the other
food sold there you are supposed to eat there, are you supposed to
eat the turkey
leg at the fair? I don't think so. I'm picturing Fred Flintstone.

Quoted message said:

Yeah, people walk around eating them there, like the honorable Mr.
Flintstone, with turkey juices dripping down their chins.

Heh, that's funny. I never see anyone actually eating them. I don't
even know if they're smoked, there is a local turkey farm, it's their
booth. They sell turkey dinners, etc etc etc. in their stores. Hard
ticket to get at Thanksgiving, you would probably have to order now
to reserve a cooked bird.

I thought of buying one a couple of times, figured I'd bring it home
and make turkey enchilada casserole or something with it. Probably
not worth it. I think they go for 5 bucks.

nancy (welcome home!)

Andy said:

William Boyd said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for
a while, they taste to salty. How are you supposed to prepare them
before baking or worming up?

http://tinyurl.com/czaug ???

Andy

I appreciate all the help, however none addressed what was
requested, how to prepare *Smoked Turkey*. I'm sure I could follow
the suggestions and take care of fresh turkey legs. I have resorted
to applying to Smithfield who produced the smoked turkey drums.
Considering they didn't have any thing on their website advertised
on the package of smoked turkey, who knows what they will provide.

--
BILL P.
Just Dog
&
ME

"William Boyd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Andy said:

William Boyd said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for
a while, they taste to salty. How are you supposed to prepare them
before baking or worming up?

http://tinyurl.com/czaug ???

Andy

I appreciate all the help, however none addressed what was
requested, how to prepare *Smoked Turkey*. I'm sure I could follow
the suggestions and take care of fresh turkey legs. I have resorted
to applying to Smithfield who produced the smoked turkey drums.
Considering they didn't have any thing on their website advertised
on the package of smoked turkey, who knows what they will provide.

--
BILL P.
Just Dog
&
ME

Are you asking how to smoke a turkey leg? I thought you were asking what
the difference was between two different types of smoked legs; fair bought
or store bought?

We smoke turkey legs and even whole turkeys all the time, but we do it in a
smoker, not a grill or not an oven, and we use wood (generally hickory) to
smoke them with. We get different results as well depending upon what
company we buy the legs from because some places brine or inject with saline
solutions.

If you're buying pre-smoked legs, best thing I can suggest is to shop around
and try different brands because, again, the supermarket you bought the legs
from may use a brine - which would make the legs saltier.

If you find a leg is too salty, break it up and use it in beans. Use it in
soup. Use it in a baked potato dish. Use it in a casserole.

But again, if you want to buy pre-smoked turkey, a taste test is your best
bet.

kili

William Boyd said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for
a while, they taste to salty. How are you supposed to prepare them
before baking or worming up?

How about brushing them with some oil before you wrap them in foil and
reheat them? I suspect you will never get them just like from the Fair. I
sometimes use smoked legs and smoked wings when I make bean soup or turnip
greens rather than a smoked ham hock. Maybe (blasphemy) brush them with a
little liquid smoke? And reheat them not wrapped up, just on foil in the
oven? My thoughts, for what they are worth.

Jill

Nancy Young said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"William Boyd" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for
a while, they taste to salty. How are you supposed to prepare them
before baking or worming up?

So ... you worm your dog and! your turkey legs? (smile)

Quoted message said:

Quoted message said:

Just Dog
&
ME

It could be as simple as the difference in the brine of a bird before it's
smoked.

kili

I see those turkey legs sold at food festivals ... since the other food sold
there you are supposed to eat there, are you supposed to eat the turkey
leg at the fair? I don't think so. I'm picturing Fred Flintstone.

nancy

They do around here in NM. Even going so far as to give a whole turkey
leg (at 7 dollars a leg) to small children.
We bought one but took it home. Makes more than one meal for us with a
little for the cat.

"Arri London" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

I see those turkey legs sold at food festivals ... since the other food
sold
there you are supposed to eat there, are you supposed to eat the turkey
leg at the fair? I don't think so. I'm picturing Fred Flintstone.

Quoted message said:

They do around here in NM. Even going so far as to give a whole turkey
leg (at 7 dollars a leg) to small children.
We bought one but took it home. Makes more than one meal for us with a
little for the cat.

That's funny. It is a heck of a lot of food, and seems to me it would
be awkward to eat right there at the fair. I'll pay closer attention next
time I go, I think I missed the fall food/jazz fair, it'll have to wait till
spring.

nancy

William Boyd said:

Andy said:

William Boyd said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for a
while, they taste to salty. How are you supposed to prepare them
before baking or worming up?

http://tinyurl.com/czaug ???

Andy

I appreciate all the help, however none addressed what was requested,
how to prepare *Smoked Turkey*. I'm sure I could follow the suggestions
and take care of fresh turkey legs. I have resorted to applying to
Smithfield who produced the smoked turkey drums. Considering they didn't
have any thing on their website advertised on the package of smoked
turkey, who knows what they will provide.

For those who find their selves in my predicament here is the reply
from the producer.
- - - - - - - - - - - - - - - - - - -
Wrap each piece tightly in aluminum foil and place in a shallow
pan with a small
amount of water. Bake at 350 degrees F for approximately
70 minutes to
an internal temperature of 160 degrees F.

For smoked turkey wings use the exact same instructions but
cook for only
30-35 minutes; again to an internal temperature of 160
degrees F.

I'm sorry but I do not have any suggestions as to reduce the salt.
If there's a different lot number on the product label it might not
be salty like the first package. I will certainly inform the
Product Manager and our Quality Assurance Department of your
complaint. And, I'll be happy to compensate you for purchase. Just
send me the purchase price along with your address and I'll be happy
to send you coupons or a refund.

I hope this information is helpful. I look forward to speaking with
you.

Linda Hansen
Consumer Affairs
Smithfield
and
Gwaltney of Smithfield

--
BILL P.
Just Dog
&
ME

Nancy Young said:

"Arri London" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

I see those turkey legs sold at food festivals ... since the other food
sold
there you are supposed to eat there, are you supposed to eat the turkey
leg at the fair? I don't think so. I'm picturing Fred Flintstone.

Quoted message said:

They do around here in NM. Even going so far as to give a whole turkey
leg (at 7 dollars a leg) to small children.
We bought one but took it home. Makes more than one meal for us with a
little for the cat.

That's funny. It is a heck of a lot of food, and seems to me it would
be awkward to eat right there at the fair. I'll pay closer attention next
time I go, I think I missed the fall food/jazz fair, it'll have to wait till
spring.

nancy

May be different protocols in other parts of the country. They did ask
if we wanted it wrapped to 'eat here' or wrapped 'to go.' But at the NM
fair people eat *everything* while they are walking regardless of how
awkward.

William Boyd said:

Andy said:

William Boyd said:

I must be doing something wrong! On occasions I have bought a smoked
turkey leg at Fairs and Festivals all tasting great. But when I buy
them at the super market and wrap them up in tin foil bake them for a
while, they taste to salty. How are you supposed to prepare them
before baking or worming up?

http://tinyurl.com/czaug ???

Andy

I appreciate all the help, however none addressed what was requested,
how to prepare *Smoked Turkey*. I'm sure I could follow the suggestions
and take care of fresh turkey legs. I have resorted to applying to
Smithfield who produced the smoked turkey drums. Considering they didn't
have any thing on their website advertised on the package of smoked
turkey, who knows what they will provide.

I think the ones at the fair are just barbecued fresh turkey legs, and
the ones you must be buying at the store are cured (like a ham) and smoked.

You want to get raw fresh (or frozen) turkey legs and cook them in a hot
smoker, and start brushing with barbecue sauce once they look done but
you know they are still raw in the middle :-/

HTH,
Bob

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

William Boyd said:

Andy said:

William Boyd wrote:

> I must be doing something wrong! On occasions I have bought a smoked
> turkey leg at Fairs and Festivals all tasting great. But when I buy
> them at the super market and wrap them up in tin foil bake them for a
> while, they taste to salty. How are you supposed to prepare them
> before baking or worming up?

http://tinyurl.com/czaug ???

Andy

I appreciate all the help, however none addressed what was requested,
how to prepare *Smoked Turkey*. I'm sure I could follow the suggestions
and take care of fresh turkey legs. I have resorted to applying to
Smithfield who produced the smoked turkey drums. Considering they didn't
have any thing on their website advertised on the package of smoked
turkey, who knows what they will provide.

I think the ones at the fair are just barbecued fresh turkey legs, and
the ones you must be buying at the store are cured (like a ham) and

smoked.

Quoted message said:

You want to get raw fresh (or frozen) turkey legs and cook them in a hot
smoker, and start brushing with barbecue sauce once they look done but
you know they are still raw in the middle :-/

HTH,
Bob

If you do that, the sauce ('cause of the sugar) burns and turns black before
the meat is done. *IF* you want to sauce your meat when grilling or
smoking, you put the sauce on at the very last moment so it glazes, not
burns.

kili

zxcvbob said:

William Boyd said:

Andy said:

William Boyd wrote:

> I must be doing something wrong! On occasions I have bought a
> smoked turkey leg at Fairs and Festivals all tasting great. But
> when I buy them at the super market and wrap them up in tin foil
> bake them for a while, they taste to salty.

(snippage)

Quoted message said:

I think the ones at the fair are just barbecued fresh turkey legs, and
the ones you must be buying at the store are cured (like a ham) and
smoked.

You want to get raw fresh (or frozen) turkey legs and cook them in a
hot smoker, and start brushing with barbecue sauce once they look
done but
you know they are still raw in the middle :-/

HTH,
Bob

The ones I've seen at anything like a fair don't have sauce on them at all.
They are slow-cooked in a smoker, as you suggest. The OP is probably
getting smoked legs that have been brined or injected (with a too-salty
mixture) prior to smoking, hence the salty taste alluded to.

Jill

William Boyd said:

William Boyd said:

Andy said:

William Boyd wrote:

> I must be doing something wrong! On occasions I have bought a smoked
> turkey leg at Fairs and Festivals all tasting great. But when I buy
> them at the super market and wrap them up in tin foil bake them for
> a while, they taste to salty. How are you supposed to prepare them
> before baking or worming up?

http://tinyurl.com/czaug ???

Andy

I appreciate all the help, however none addressed what was requested,
how to prepare *Smoked Turkey*. I'm sure I could follow the
suggestions and take care of fresh turkey legs. I have resorted to
applying to Smithfield who produced the smoked turkey drums.
Considering they didn't have any thing on their website advertised on
the package of smoked turkey, who knows what they will provide.

For those who find their selves in my predicament here is the reply from
the producer.
- - - - - - - - - - - - - - - - - - -
Wrap each piece tightly in aluminum foil and place in a shallow pan
with a small
amount of water. Bake at 350 degrees F for approximately 70
minutes to
an internal temperature of 160 degrees F.

For smoked turkey wings use the exact same instructions but cook
for only
30-35 minutes; again to an internal temperature of 160 degrees F.

I'm sorry but I do not have any suggestions as to reduce the salt. If
there's a different lot number on the product label it might not be
salty like the first package. I will certainly inform the Product
Manager and our Quality Assurance Department of your complaint. And,
I'll be happy to compensate you for purchase. Just send me the purchase
price along with your address and I'll be happy to send you coupons or a
refund.

I hope this information is helpful. I look forward to speaking with you.

Linda Hansen
Consumer Affairs
Smithfield
and
Gwaltney of Smithfield

Well I done what they said and the legs were still quite salty.

So I went back to the market and bought some fresh turkey legs.
After washing them good in cold fresh water, dried and added
McCormick's Grill Mate, Zesty Herb marinade dry mix, seasoned pepper
and dry rubbed the legs with the mixture. Wrapped each in foil,
placed in a glass baking dish, added a cup of water, covered that
with foil. Baked at 350 deg for 1.5 hours. Delicious.

--
BILL P.
Just Dog
&
ME

William Boyd said:

William Boyd said:

William Boyd said:

Andy wrote:

> William Boyd wrote:
>
>
>> I must be doing something wrong! On occasions I have bought a
>> smoked turkey leg at Fairs and Festivals all tasting great. But
>> when I buy them at the super market and wrap them up in tin foil
>> bake them for a while, they taste to salty. How are you supposed
>> to prepare them before baking or worming up?
>
>
>
>
>
> http://tinyurl.com/czaug ???
>
> Andy

I appreciate all the help, however none addressed what was
requested, how to prepare *Smoked Turkey*. I'm sure I could follow
the suggestions and take care of fresh turkey legs. I have resorted
to applying to Smithfield who produced the smoked turkey drums.
Considering they didn't have any thing on their website advertised
on the package of smoked turkey, who knows what they will provide.

For those who find their selves in my predicament here is the reply
from the producer.
- - - - - - - - - - - - - - - - - - -
Wrap each piece tightly in aluminum foil and place in a shallow pan
with a small
amount of water. Bake at 350 degrees F for approximately 70
minutes to
an internal temperature of 160 degrees F.

For smoked turkey wings use the exact same instructions but
cook
for only
30-35 minutes; again to an internal temperature of 160
degrees F.

I'm sorry but I do not have any suggestions as to reduce the salt. If
there's a different lot number on the product label it might not be
salty like the first package. I will certainly inform the Product
Manager and our Quality Assurance Department of your complaint. And,
I'll be happy to compensate you for purchase. Just send me the
purchase price along with your address and I'll be happy to send you
coupons or a refund.

I hope this information is helpful. I look forward to speaking with
you.

Linda Hansen
Consumer Affairs
Smithfield
and
Gwaltney of Smithfield

Well I done what they said and the legs were still quite salty.

So I went back to the market and bought some fresh turkey legs.
After washing them good in cold fresh water, dried and added
McCormick's Grill Mate, Zesty Herb marinade dry mix, seasoned pepper
and dry rubbed the legs with the mixture. Wrapped each in foil,
placed in a glass baking dish, added a cup of water, covered that
with foil. Baked at 350 deg for 1.5 hours. Delicious.

Bill,

That's so cool that you hit on the correct recipe you sought AND came
back to share it!

Great!!!

Andy

jmcquown said:

zxcvbob said:

William Boyd said:

Andy wrote:

>William Boyd wrote:
>
>
>
>>I must be doing something wrong! On occasions I have bought a
>>smoked turkey leg at Fairs and Festivals all tasting great. But
>>when I buy them at the super market and wrap them up in tin foil
>>bake them for a while, they taste to salty.

(snippage)

Quoted message said:

I think the ones at the fair are just barbecued fresh turkey legs, and
the ones you must be buying at the store are cured (like a ham) and
smoked.

You want to get raw fresh (or frozen) turkey legs and cook them in a
hot smoker, and start brushing with barbecue sauce once they look
done but
you know they are still raw in the middle :-/

HTH,
Bob

The ones I've seen at anything like a fair don't have sauce on them at all.
They are slow-cooked in a smoker, as you suggest. The OP is probably
getting smoked legs that have been brined or injected (with a too-salty
mixture) prior to smoking, hence the salty taste alluded to.

Jill

You are correct I thought the turkey legs we were buying in the
fairs were presmoked, but evidently they are not. I think they use
fresh unadulterated turkey legs and put them in the BBQ smoker along
with the chicken, ribs and what ever else they are cooking. you
might note in my 5:18 post that I used the same cooking method that
the smoked led producer suggested for their product.

--
BILL P.
Just Dog
&
ME