Cooking Turkey Legs

3 Non-traditional Ways to Prepare Your Holiday Turkey

Deep-Fryed Turkey

3 gallons peanut oil for frying, or as needed

1 (12 pound) whole turkey, neck and giblets removed

1/4 cup Creole seasoning

1 white onion

In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill

over.

***** Side Note *****

How to determine the amount of oil you need:

The easiest way I’ve found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow draining, patting dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry thoroughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill over’s.

***** End Side Note *****

Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.

Finish draining turkey on the prepared platter.

Grilled Whole Turkey

12 pounds whole turkey

2 cups water

3 tablespoons chicken bouillon powder

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon poultry seasoning

1/2 teaspoon chopped parsley

1 teaspoon paprika

Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.

Smoked Turkey

1 turkey 8 to 22 lbs., fresh or completely thawed

Sweet Pickle Brine (recipe to follow)

Maple syrup

Sweet Pickle Brine:

1 gal. water

2 1/2 cups salt, rock, pickling or canning salts are recommended

1/3 cup of light brown sugar

1 tablespoon Lquid garlic

1 oz. pickling spices

Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.

Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule,

8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.

The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.

Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.

Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.

About the Author

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How long do you grill turkey legs?

I’m going to marinade and grill bone-in turkey legs on my charcoal grill. How long does it take to fully cook a bone-in turky leg on a grill?

If it’s thigh-on, brown it and then cook on low or indirect heat for 35 minutes until the meat starts to easily pull away from the leg.

If it’s just the leg, 20 minutes.

Adjust depending on how big a turkey it came from. If you are uncertain if it’s done, check with a meat thermometer – it should read 175 degrees. Let rest for 10 minutes before eating so the juice doesn’t all run out when you cut into it.

The gym will totally still be there after you finish that creme brulee.
Japanese BENIHANA VILLAGE Las Vegas Hilton, 3000 Paradise Road, 732-5821. Japanese tabletop cooking at its finest. The chefs deliver great steaming-hot food, as well as an entertaining show.

Betty’s Oven Roast Turkey Legs Recipe

 

Cooking Turkey

How I can Reheat Whole Smoked Ham or Turkey

Okay, so I smoked a couple of hams, turkeys for Easter and a few parties this weekend a friend. If I had they cook 36 hours in advance, I thought it might be a good idea to get some tips on how these beauties offer warm, and yet keep them nice and moist.

Here's how I do ...

What a great Smoked Turkey Reheat

First, I start with a brine turkey. For instructions on brining a turkey, visit my blog. Preheat oven to 325 degrees.

Place your turkey in a roasting pan with about a cup of low sodium chicken broth or apple juice. Brush a little olive oil over the skin to keep beautiful. Then, tightly cover with aluminum foil and stick it in the oven.

For a small turkey, 12-14 pounds, you should give some 1 1 / 2 to 2 hours, a large have 2 to 2 1 / 2 hours to heat.

Bake for about 60 minutes, baste with pan juices, recover with foil and bake for an additional 30-45 minutes or until i NTERNAL temperature 150F. Internal temperature need only reach about 150 degrees, because it is already cooked. Carve and enjoy!

Once you've warmed up the turkey, I'd recommend cutting any remaining flesh from the bone and store in airtight containers, or freeze immediately.

I like mine with cranberry barbecue sauce. (See my recipe on my blog)

How can I get a Ham Reheat

The goal is to heat the ham, without drying out. The best way to do this is to the ham on a rack in a roasting pan. Add the water to the bottom of the pan and cover tightly Finish with aluminum foil, cut side down. Bake at 325 degrees F for 16-20 minutes per pound until a meat thermometer registers 135 degrees F.

Remove the ham and put the glaze, heat up to 400 degrees F and bake for 15-20 minutes more until the glaze is polished. Remove from oven and let sit for 10 minutes before serving.

If you really want to go "next level" Gently brush a little icing between each layer of the spiral cut (but not the outside of the leg) before wrapping it up.

It is a lot of work, but it makes a huge difference!

Slow Method Heat Cooker Ham

First make sure the ham that fits in your slow cooker. If so, put it in the cut-side down and top with the glaze ingredients. You can also just some apple juice, cider or chicken broth, about 1 cup will do.

Cover and cook on low for 5-8 hours, until ham is heated through.

Want to glaze the ham, crock-pot, move the pan to broiler and top with glaze, place oven rack to lowest position, and roast for 10-15 minutes, watching carefully, until brown glaze.

My favorite icing:

2 cups pineapple appetizers, drained
2 cups sliced peaches (in heavy syrup) discharged
1 cup light brown sugar
Stubbs Mesquite Liquid Smoke 1 tablespoon
1 packet of ham glaze flavoring (These come with ham)

Combine pineapple and peaches in a food processor and puree until smooth. Pour into a small saucepan and add the remaining ingredients.

Bring a low boil and reduce by half, often stirring.

Enjoy!

Perry

Perry P. Perkins
Pit Master
La Caja China Cooking, and his latest bbq collection, Meat Fire Good.

Perry blathers on foodie topics at www.burninloveblog.com, and you can follow him on Facebook at facebook.com/BurninLoveBBQ

 

Cooking Farro….

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