Smoked Turkey Legs
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- čas přidán 16. 06. 2024
- We have all had smoked turkey legs at Disney, state or county fair. I wanted to replicate and improve on that in my own backyard. This was one of the most fun cooks we have had in recent memory, so I highly recommend you try this. Our kids really enjoyed it!
Recipe: www.meatchurch.com/blogs/reci...
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ CZcams channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #TurkeyLegs #SmokedTurkeyLegs - Jak na to + styl
“ I make my own rub too …i just put in a bottle and sell it to you” Matt just went gangster on us 😂😂😂
Having a State Fair themed dinner this evening - picked up 10 Turkey legs for the main course. Those 2 pound beauties have been bathing in brine over night. Looking forward to the cook today! Thanks Matt for sharing!
Nice Job Matt....I watch a lot of BBQ channels... and they're good for sure, but you sir, are off the hook. Great content and great cooks! these will be setting next to my turkey on Thursday T-Day!!!
Thanks!
I love how you put out videos for literally anything I look up man!
👊🏽
I’m new to the smoking world and these videos are great. My first pork butt was amazing. I’m definitely gonna do this for my family at thanksgiving!
I've smoked the HEB turkey legs on my Pit Boss Pro Series 820 four times now.
First two times I brined them with kosher salt, brown sugar and Honey Hog, the last two times I didn't brine them and only used Holy VooDoo (your best rub imo).
I can honestly say that brining the ones from HEB is no longer necessary, they still came out juicy and tender.
My bird bath for my Thanksgiving turkey also arrived today and I ain't mad about it.
Are you getting your turkey legs from the butcher at HEB? I can't seem to find them at mine
Finally! Somebody appreciating BBQ turkey legs! Thanks bruh!
I'm literally drooling watching this video right now!! You killed this Recipe 🤤
I made these for Thanksgiving dinner using the Bird Bath Brine, and Texas Sugar, and they were absolutely amazing!
I've bought alot of bbq rubs kosmos yours the jack daniels bbq rub and 1 or 2 others your holy cow and your other bbq rub I bought is by far the best in the business your an amazing youtuber such a great cook hello from down under Australia loves Texas
Looks amazing
Gonna try this for sure!
love the videos mate, always keen to see what you cook up. Maybe one day, one of these years ill get over to the US and come check out your store. Cheers from Qld Australia.
Definitely doing these! Awesome
Yesssssss!!!!! I been waiting for a you to drop a video on this!! 🍴 🍗
Thank you for making this video... I thought I was the only one that hated the turkey legs that taste like ham ... great video as always and thanks for posting.
Scott
Looks so good
Holy sh**. You just touched on something that makes total sense. "Taste like ham" Suddenly, looking back on all the smoked turkey legs I've had at State Fairs, and Six Flags...it makes total sense now!
For me you are the best BBQ Man in America, Perfect Meals und you have a very nice Location! Greetings from Austria, Bernd
Fantastic cook!
Foodland FTW! Looks incredible 🔥
Amazing colour..
Time for Round Two this year... Great success last year!
Man those look full of flavor!! I totally forget about Foodland!! Those things are monsters! As always! Great content!
By far the best BBQ channel on CZcams love the content.
Perfect, have a Foodland up here near work - heading there today to get some of the big boyz. Will recipe test these this weekend along with a bone-in breast the same way. We're going down to Austin this year for Thanksgiving, so I'm thinking I can do these the day before and bring down & reheat on the big day.
Got my kit and I'm making these tomorrow
Your a frickin rock star kid!I love watching your spots ! #turkey legs man!
Pretty work, brutha! Nothin' beats a smoked turkey leg 🔥🔥🔥
Just finished the smoked turkey video, then this pops up. Thank you!
I'm selling Turkey Legs Saturday I just posted my flyer then this popped up for me as well
omg this looks so delicious
Wow looks delicious!! I like doing corn on the cob also. Fair foods 🔥🦃
Great...now I'm super hungry!
I’ve done a few turkey leg cooks and I get a more tender leg at about 180° IT. I always bring poultry. I use a Johnson Smokers vert smoker with pecan and post oak combo at 250° smoked temp. Those look very good though.
Is it in normal Celsius or "special" F°?
“NOTHING beats a great pair of legs” just saying! Can’t wait to get my own smoker 🍗
You never disappoint mate, we’re hoping to come to the US from Australia mid next year for a Texas bbq/smoker crawl, I’m aiming to catch up with all my subs, you sir will be one of my first, I only cook all my smoked meat Texas style, cheers
Hint, Austin has a vibrant barbecue scene, but Lockhart is the home of old time TX barbecue. And if you miss Snow’s in Lexington, you might as well have stayed home.
That was great!
I tried this and overall they turned out pretty good...great flavor, great color. My only issue was that by peeling back the skin to season underneath and then putting it back, it seemed to cause the skin to shrivel up around the base of the leg during cooking (seemingly much more than the ones in the video), so the skin got all rubbery and wasn't bite-through at all. Thinking about doing this again for Thanksgiving, but may skip seasoning under the skin in hopes it turns out a little better.
Pin the skin with some toothpicks to hold it in place or tie off with some butchers twine.
You have to crank the heat up at the end to crisp up the skin
Good lord that looks delicious!
FYI your Hashtag for Turkey legs is misspelled.......Love this video!!!!!!! Cannot wait to try!
Hey Matt-great video! They are definitely monsters. Curious if you ever snip the tendon of both the turkey and chicken legs? Was at the Myron Mixon cooking school this month and that was one lesson we learned. Just curious. Thanks!
H.E.B its a central Texas thing 🙌
What type of spray (red and black) was that? Looks like it works super well
Sweet Jesus that looks amazing
Your exuberance is obvious. Good job Matt Pittman. I did your Barbacoa recipe this weekend. Great!
I appreciate that Bill!
That is same Turkey leg vendor that was at the state fair in VA a few weeks ago. Turkey legs were excellent, but only $15 in VA.
This is so great. Universal Studios has nothing on you!!!
Happy birthday doggos dad🥳
Was your wood spreader out throughout the bottom or to a particular side? Please advise. I am from Memphis and I have the regular charcoal/ smoker gbarrel grill
Great Video and I enjoy all your videos. Very informative. I made very large Turkey legs for thanks giving. Brined overnight, seasoned with Holy Gospel. Tasted great but the meat was fairly tough. They were cooked to the proper temps. Any ideas on why or how to get them to be tender?
Turkey legs good to eat or club who ever is trying to take it from you. Awesome cook Matt.
Shout out @Meat Church From South Texas:) #Texas Style Turkey Legs #Awesome #Texas BBQ :) #Texas Legend
Thanks 👍👍
I really enjoyed that video it was very detailed and professional, and the meat looks good. This is the only video that I have seen that gives a great demonstration. My family has been wanting me to try to duplicate those fair turkey legs for some time. The only question I have is, can it be duplicated on a pellet cooker? Also purchased some of "Bird Wash" from a local retailer, and I am looking forward to using it on the turkey legs.
I do love smoked Turkey legs I will eat it even if it's not Thanksgiving or Christmas
I have a barrel charcoal smoker grill. Was your wood spreaded through the base or to a particular side?
Those look awesome! They also look like meat cones when you were holding it up. 😂
I want one of those rosewood blocks!
They are sexy!
Awesome! I think instead of a whole bird this year I’m gonna do some boneless Turkey Breasts and a couple of legs!
Damn, those looks good!
Best turkey leg I ever had was in Central Texas at a Renaissance festival
Yall should also try it with Holy Cow. It's delicious.
I don’t even like Turkey legs and I’m going to try this.
“… tell all your friends about it …”
All my friends already know about your channel, Matt. At least the ones who cook barbecue.
Happy birthday!
Looks great as usual and definitely will have to try it for sure. Question: do the Mill Scales use a gasket? Saw a lot of smoke coming out the seams. Not knocking it, that’s a high end smoker. Thanks.
Only lot of smoke when I had it choked down to drop temp. The doors are cupped so well it doesn’t need a gasket.
Hey where does Matt get his heat gloves from? That’s an awesome idea to put them on then put food safe gloves over them so you can just directly handle meat off the traeger ! I see a lot of brands online but a lot of them seem like they could not be quality so was interested in knowing what Matt uses!
What wood are you using Matt?
A Foodland??? We had one here in my town when I was a little kid, never saw one since and I am an 80's child. Great cook brother! Cheers
I thought Foodland was just an Alabama thing. Had no idea it was nation wide.
Great video…just ordered two brine bags for Thanksgiving. Going to give it a try on a Big Green Egg.
Awesome!!!!
Yall should create an amazing mixture of Pellets!! Definitely would buy! Love yalls seasonings!
He already has his own pellets with traeger "meat church pellet blend"
Pulling dark meat at 160 vs. 175-180 degrees? LOL. I'm smelling impatient for a bada$$ turkey leg. Keep them coming Matt!
Did 7 today for Thanksgiving following this recipe and pulled at 165 they were terrible! So tough hardly even edible. Did research after and found out they needed to go much higher in temp.
Yummmm!! Gonna do these for Turkey day. Are you able to edit the hashtag?
Great job for first time, watch your fingers with that pup
Nice where do you buy them big legs at
I’m getting this brine today. How much of the bag do I use ?
Looks delicious. Ever think of using pliers to remove those tough tendons before cooking so that all bites will be tender?
Best turkey leg lives in Lane Stadium in Blacksburg, VA. Nothing beats an early fall football game paired with a massive turkey leg. 10/10 would recommend. Go Hokies!
Sounds awesome!
Turkzilla legs, those look awesome.
doing turkey thighs today. Meat Church style 😍🥰🤪
He smacked that fly in the face 🤣🤣
Hey Matt…how do you disinfect the rosewood blocks after you have cut raw meat on them?
Damn ole son! I know what Im smoking this weekend. Thanks for the video
Need a video on fall of the one turkey legs.
TANK YOU😀😃
That looks amazing. And I can't even find Turkey Legs done well at fairs where I live. Or Steal Your $ City.
What temp did you pull it off?
Looks just like the turkey legs at the state fair
I just ordered a giant turkey leg for the first time in my life 😳 i have no idea what i just ordered 😂😂😂 theres no way im trying to eat this in one sitting
Looks delicious I tried the turkey drums a few years ago twice and I couldn’t get the skin right it was rubbery..I was using my pit barrel cooker not sure what went wrong and if I can remember correctly I did brine them..yours look delicious any suggestions
Wow, I didn't know you could brine over night. Good to know.
How much brine you using for legs?
How many legs can you do? And how long should you do if you have for say, 12 legs? There’s a lot to take into count.
How important is the brine? I just bought some at the grocery store and was thinking about skipping that step.
Dies it bother you that the millscale lid leaks or is that more normal than the internet makes it out to be?
Wow!!! I thought my yoder 1500 was expensive lol. I’ll think my next expensive smoker will be a meadow creek or a classic Komodo joe
Meat church do u have video of smoked chicken breast. I wold like to learn how to smoke good meat . Thank you
Looks amazing. I’ll need to find where to source the Turkey legs. If I wanted to cure them can I just add the appropriate amount of Prague powder to your brine?
Curing salt will leave a pink color and ham taste from what I understand. Definitely will taste good, but should taste different.
Looks great Matt. If you were gonna wrap those in bacon, would you do it from the beginning, or at some point during the cook?
I did that with a whole turkey and wrapped in the beginning. No prob, especially I was basting it. Meat church only uses regular thickness when wrapping. You shouldn't have a problem. If the color gets too much wrap in foil.
Good idea for a meat church video- homemade bacon??
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