Salt (1/5 tsp.) 4. breast meat) was extremely narrow at the previous recommendations. It can sometimes be tricky to find turkey legs when it's not the … Here is how to accurately take the temperature of your turkey and make sure that it has arrived at the safe internal temperature for eating. It takes approximately an hour and a half to smoke turkey legs. Place the turkey legs in your smoker with 3 to 4 wood chunks on top of the hot coals. Turkey Part Cooking Times . The internal temperature of the turkey rises after being removed from the cooker, meaning that, depending on cooking temperature, the turkey should be removed when its internal temperature is 2 to 5 degrees below 165º Fahrenheit. The turkey legs get nestled into this, their skin peeking up from the inky broth to brown as the liquids reduce and the meat grows extra tender. The only sure way to make poultry safe is to apply adequate heat. You should cool your turkey to room temperature for a while before putting it in the fridge. Long enough to get it to the recommended cooked temperature. The trick of taking the turkey out of the cooker at just the right time is knowing this often overlooked fact: The internal temperature of meat continues to rise after it's removed from the heat source. There are techniques that can help, such as cooking the turkey upside down (actually right side up, with the back on top, breast at the bottom). The same thing goes for gas grills, especially when using the indirect method, with only one burner lit on one end of the grill. Then I'll flip it over and cook it back side up until it's almost ready to take out, when I'll flip it breast side up again to finish, which provides a final crisping of the skin over the breast. And when it's taken out, the overall temperature of the food equalizes, and settles at a final internal temperature that's above the internal temp at the moment the turkey is pulled from the cooker. The quality of the breast meat begins to suffer when rises above 165º, losing some of its juiciness and flavor. 3. Smoker-Cooking.com   Copyright © 2005 - 2020   All Rights Reserved. It can be tricky cooking a whole turkey to the proper temperature. However, the meat of the thigh and leg actually improves in quality when it rises above 165º. The internal temperature of all parts of the turkey must reach at least 165º Fahrenheit to be safe, White meat is its best when cooked no higher than to 165º, Dark meat is safe at 165º, but can be cooked to a higher temperature without a loss of quality. Recently that standard has been changed, and now the FSIS recommends That means that a turkey needs to be taken out when its internal temperature is a bit LOWER than the actual done temperature you're shooting for. Bring the ingredients to a boil and stir. A little more or less would be fine, the turkey leg will be smothered for a rather long time and this time measuring the inner temperature of the meat is not important. WRAP the TURKEY LEG in FOIL. How much lower? Put the skin back into place, rub with more butter, and season lightly with salt. Press a knife downward into the deep tissue, creating 2 or 3 long pockets. And in my opinion is actually better cooked to the higher temperature, becoming more fall-apart tender and juicier. Sous vide dark meat turkey has a slight increase in temperature and cooking time. FACT: … Start by combining your brine ingredients except for the turkey legs in a large pan on the stove. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive. The thigh temperature is measured near the joint that attaches to the body of the turkey. Taken from the oven, the internal temperature could easily rise another 5 degrees, or even more. The reason turkey must reach 165ºF is that poultry often carries E-coli bacteria, which can cause serious illness and even death. When cooking whole turkeys it's necessary to rotate the bird occasionally, and possibly even flip it over once or twice. Cut and loosen the skin from the turkey breast and rub rosemary and thyme onto the turkey. Prep Your Oven. **United States Department of Agriculture. Or … At 165 degrees, any bacteria on or in the turkey is completely wiped out. But that same turkey when removed from your smoker, might only see a internal temperature rise of 2 or 3 degrees. After 90 minutes, the turkey legs should come out looking like this: Mmm…golden brown turkey legs with crispy skin to boot! Position your oven rack on the lowest rung so the lower part of the turkey (which … Also, you can remove your turkey from the smoker when it's internal temp reaches 160 degrees. Place your smoker wood chips directly on the charcoal or inside a smoker wood box. Pull back the skin on the legs, rub with butter, and season with a little salt. Brining helps poultry remain juicy and moist if it's overcooked a bit, but for the best quality the breast meat shouldn't go over 165º Fahrenheit. In a horizontal pit smoker, it's typically hotter on the firebox end, and can be hotter at the top of the turkey than it is down near the grate. Garlic Powder (1/6 tsp.) Step 6 Fill a large pot or bowl with room temperature water and lower the open zip top bag into the water. My recommendation for a normal turkey leg is 148ºF (64.4°C) for 4 to 6 hours. Bake at 180 degrees (sorry I'm British) for 2 hours. Pro-tip: Use a meat thermometer to measure the heat in the center of the turkey leg, which should be 180F. Smoked Turkey Legs Recipe Directions. Dark meat is forgiving, and can reach up to 180º without a loss of quality. If the breast reaches this temperature before the thigh, cover the breast with foil and continue to cook. Cool to room Place the turkey breast into a large, gallon-sized zip top bag and refrigerate while the legs cook. Smoke legs for 4-6 hours, until the turkey legs reach an internal temperature of 165 degrees Fahrenheit. The total preparation time for grilled turkey legs is 30 to 40 minutes. Take a sprig of Rosemary, pull the needles off and sprinkle it all over the turkey thigh. If the center of the turkey leg is not 180F, place them back in the oven for another 10-15 minutes and try again. In grills and smokers, it's common that the temperature of the cooking area varies from top to bottom, or from one side to the other. Be sure that the probe tip doesn't touch bone. How in the world could food continue cooking when removed from the smoker, grill or oven? Press a piece of celery into each opening. The best way to know when your turkey is done is to temp it. When the legs are done, the final step is to strain the cooking liquid, then thicken it with a roux made from butter and flour. Choose Your Legs. It’s best to let the turkey stand for 20 minutes before carving to lock in the juices. Why is it important that this minimum temperature is reached? 3. At 1 hr 40 mins unwrap the turkey … Place turkey legs into smoker when it reaches 225-240 degrees Fahrenheit. Cover the turkey breast and leg with the butter-soaked cheesecloth and return the dish to the oven. Place the turkey in the lowest rack of the oven and cook for 2-2 1/2 hours, or until the internal temperature of the turkey thigh reaches 180 degrees F. 3 tablespoons vegetable or light olive oil. In 325 degree oven, when the internal temperature reaches 165º, the surface temperature might be 20 degrees higher. Let the brine cool to room temperature before adding your turkey legs and then place the pan in the refrigerator for 4 to 6 hours. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. It's most dangerous when contracted by people who have less robust immune systems. The Microwave Method The microwave method won't leave your turkey legs quite as lush and falling-apart tender, but it also doesn't take hours. Plan for about 6 hours with a 12 pound turkey. As mentioned above, use a whole turkey leg … Home | BBQ School | Smoked RecipesGrilled Recipes | BBQ Shop. Most poultry needs to be cooked to a final internal temperature of 165 degrees F. Turkey legs … So, how long to smoke turkey? The Right Temperature for a Turkey When the internal temperature registers a steady 165°F in the thigh, your turkey is done . To check on your bird: Insert a meat thermometer right through the bag into the thigh (instead of trying to open the bag when checking the temperature). What the USDA is really looking for is a 7.0 log 10 relative reduction in bacteria. Season Salt … there's less chance of serving dry, tasteless turkey breast while still © Smoke Grill BBQ.All rights reserved.SmokeGrillBBQ.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Reduce the oven temperature to 325 degrees Fahrenheit. When taken from a 325º oven, the turkey's surface is hotter than it would be when removed from a 250º smoker. The reason it happens is due to the temperature variation between the outer surface of the food and the actual internal temperature. thigh temperature. You always want to brine with a cool liquid, so adding a few ice cubes to the pan will help make sure the liquid penetrates the turkey legs. Mix all of your rub seasoning ingredients together and rub the entire outside of the turkey legs to fully coat them with seasoning rub. The ideal temperature of the turkey should be 165 degrees Fahrenheit. Bring the ingredients to a boil and stir. A vegetable sauce made with the vegetables which cooked together with the turkey and some oven potato wedges.. A beautiful and delicious turkey leg … knowing it's completely safe to eat. How Long to Smoke Turkey Legs. The breast usually heats up quicker than the thigh meat. Stand the turkey legs upright (as if the turkey were standing). Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal … between being safely done and overcooked (especially for the white Some of that excess heat at the surface is lost to the air, but some travels inward, raising the internal temperature. But it's fully capable of bringing down even extremely healthy individuals (and I mean six-feet-under down). The best way to know when your turkey is done is to temp it. The breast must reach 170°F and if the turkey is stuffed, check the temperature of the center of the stuffing to make sure it’s cooked to 165°F. How to Check Turkey Internal Temperature. That's about 30-40 minutes per pound and 165°F finished internal temperature. What are the possible consequences of under-cooking a turkey? Make sure your Thanksgiving turkey is perfectly cooked by resting the turkey before carving. 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