How to Smoke/Cook Jumbo Size Turkey Legs – EasyThanksgiving Recipe!!

thank you guys for joining me here atthe rolling booth today is about turkeylegs smoked turkey legscarnival sized turkey legs two poundersand up this video right here that yousee is the video that I did on thebrining process from a turkey breastsvideo I’m not gonna go into the videoright now I’ll put it up here on theleft hand side let’s get into it[Music]Brian Turkey in this bag right here anddry two pounds carnival size youdefinitely want to put your cats downhere to catch all these drippings sowe’re gonna let it drain for probablyabout about five or ten minutes and thenwe’re gonna take it dry it up real goodmove on the process all right firstthings first is to dry it off it isdrained a lot in this pan as you can seeI’m looking really see it but I’m justgonna try to dry it off and try to drythe skin off as best we canboil it down this is just extra virginolive oil all right we got it all downwith Rhonda in a really salty brine sowe don’t have any more seasoning to itwe’ll touch it up with some seasoning atthe end it’ll cook so that’s it nextstep is putting in the pit be cookingwith Cowboys all natural hardwoodbriquettes these briquettes actuallyhave pieces of wood chips inside of avery good briquettes I recommend them ifyou’re definitely going to do somethingwhere you’re kind of scared to use woodyou just want that wood flavor thiswould be a good good pet to use righthere a multiple period up with somehickory and some apple chunks Makery twobig ones so we all we need all right wegot our pit up to about 300 degreeslet’s go ahead and put these turkey legsoff process is real simple we we’regonna leave this pan in there and we’regonna put the turkey legs right on topwe gonna use that pan as a way to catchthe drippings that come off of thisturkey my pasta to use those at the endand that’s it two turkey legs one rackand one small pan underneath to catchdrippings ever gonna let this roll overthe Apple in hickory wood we’re gonnacheck it in about an hourhopefully we can keep Tim right aroundmmm about 280 300 degrees yeah boy allright let’s check it out it’s been hourslook at that colorpretty local Avenuea lot of people are rolling checkinganother let’s take it over check it outit’s been about two hours let’s do aquick tip on yeah I’ll take these offand wrap these up we’re sitting about155 so let’s take them off wrap them upalright we’re gonna go ahead and takethem off they tend on at about one Ijust checked again about 165 I’m gonnawrap them let them walk their way toabout 175 and then we shall be ready togo we’re not going anything we’re justgonna wrap it upthe one saving grace you have on yourside to make sure that you want toensure that you don’t overcook themis the fact that you grind as long asyou bribed them you ain’t have to worryabout overcooking I got them bothwrapped up all I’m gonna do put the lidon and I’m actually gonna choke off bothof my dampers because the internal heatinside of this pit will get those thingsup to 175 so I’m not going to add anymore heat to them choke off my damperswe’re good to goall right take them off the pit we’regonna let them sit here on this rag outin the open for about ten minuteslet the temp come down a little bit letthem all the juices suck back in alittle bit but they smell good and thenice and tender[Music]all right spent 10 minutes are we gonnatake him off his rack and you see allthis goodness in his pan right now we’renot going her to where we get ready touse that all this is is good drippingfrom that turkey so we’re just gonna putit in a little ramekin and we’ll holdoff and we use it later on final processall right now it’s time for the unveilman it smells the date hot he’s stillreally hot you can tell that they’verented a lot of the fat and a lot of thejuices that cameBrian man look at that thing beautifulwe’re just gonna take it off you’regonna put it on this pan proceeds in thenext step now if you want just adisneyworld turkey leg you can stopright here you are finished about twohours we took at 175 degrees that thingis beautiful its tender you got a goodcolorI mean it’s ready to go you could snapthis in your mouth wrap it up with somefoil around the bone into the bone youfeel like you at Disneyworld but not wedoing that we won’t take it a stepfurther all right guys now it’s time tokick it up what we have here is crawfishand shrimp seafood dressing and we’regonna put it right on top of here ifyou’ve never been to the turkey leg hutin Houston Texas you owe yourself a tripthe turkey leg Hut has made its stuffedturkey legs super famous with adding allkind of dressings and dirty rice and allkind of stuff on top of turkey legs andthis is this is kind of neat tip of myhat to them since I can’t get to Texasright now so y’all stay tuned all rightwe’re gonna put it back in the pit allowthis dressing to tighten up a little bitand get a little bit of smoke flavor butI want y’all to just look at that thingman that thing is beautiful[Music]all right y’all fresh out the smoker manit smells good so you know what we’regonna do we’re gonna take those Turkeydrippings got those right hereand we also have some garlic parmesanbutter that I made earlier basic garlicparmesan seasoning some good unsaltedbutter we’re gonna mix the two togetherand that’s what we’re gonna use to goback over this turkey no need to letthat turkey do go away so you know whatit is right on top we gotta go man righton top if you had any kind of shrimpAlfredo any kind of how afraid old sauceany kind of sauce would go good withthis man but I’m just trying to put somewanted to tie it all together man andthat’s it y’all sit back and enjoy Godwon’t let me be great a man let me tasteup that right there if you’ve neverpitched the turkey leg hood in HoustonTexas you got to get a turkey leg andHouston Texas a trythey do something just like this deskphenomenal with all kind of toppings allkind of stuffings phenomena but I’m notin Texas right now I’m in Georgia so Ihad to do my own thing but let me tellyou something get some good eating righthere look at it seafood shrimp andcrawfish dressing smoked turkey[Music]mmm the key to it is to make sure youBrian makes these brine it cause if youbrown it you know you’re not gonna dryit out you take a little bit furtherthan you normally would take it this one175 with my target if I took a littlebit further than that if I wanted tobreak down so when you hit it with thatfork and go get dressed again they’restuffing they just all come together asone man so it’s always menI appreciate y’all watching my videosgood food good vibes[Music]