Thank you so much for the video. I have cooked the Turkey legs every Thanksgiving for the last four years now. Everyone loves it. I am cooking it today because tomorrow is 2022 Thanksgiving.
@ChefTips2 жыл бұрын
That's awesome! Thanks for letting me know!
@tsuisei90218 жыл бұрын
Finished product looks absolutely yum! But if you're going to smoke them in your grill you can lose the liquid smoke, and if you're going to brine them for 24 hrs with a sugar/salt solution and cook them low and slow for 4 hours you can lose the tenderizer. Try it :) You might enjoy them more without the off-tasting chemicals from those 2 ingredients. And loosening the skin isn't necessary either with a long brine period - the brine will go right through the skin. And, the skin left secure to the muscle will retain moisture better ensuring that extra napkins will definitely be needed at chomping time.
@miltonjasso58435 жыл бұрын
Great tip !!! Awesome thanks
@shia98514 жыл бұрын
Nice tips 👌🏽
@garick3 жыл бұрын
But without the chemicals, will it still taste like Disneyland?
@allenashley19893 жыл бұрын
@@garick 🤣🤣🤣
@lavidajackson27973 жыл бұрын
Lpl
@MsNashawn258 жыл бұрын
I think I found the recipe I want to use this year at Christmas. Best one ever!
@emilyencinias10906 жыл бұрын
My family justs love these drumsticks. The smell from the grill just adds to the anticipation.
@JC-YT4 жыл бұрын
Superb recipe, it is as good as the one at Disneyland, thanks a ton Jason!
@ChefTips4 жыл бұрын
My pleasure! Thank you for commenting.
@queencard1111 Жыл бұрын
Oven @ 220-250 4 hours , turning it regularly 6:16
@brandonm13937 жыл бұрын
Chef Hill, thanks for the recipe! We did your smoked legs (and thighs) with your rub in addition to our traditional roasted turkey this week for thanksgiving and they were phenomenal! Luckily I stashed a leg aside for leftovers the next day because all ten of them were gone!! The only thing I would have done in addition to your preparation would be to remove the four tendons in the leg before I smoked them for easier consumption. I’m glad Christmas is just around the corner, giving me a good reason to do it again!
@ChefTips7 жыл бұрын
That is the one thing I wish I would have remembered to do for this video. I highly recommend removing the four tendons. Thanks for commenting and glad you enjoyed the recipe!
@antoniobaskerville68233 жыл бұрын
Great Video ! I wasn't, sure how to smoke turkey Parts . Now I feel very confident about smoking turkey parts. Thanks for the video. The drum sticks turned out great !
@MADGUNSMONSTER6 жыл бұрын
In all actuality there is a use for the 'after brine'. It can be used as the liquid in the drip pan underneath the turkey / turkey parts when outdoor smoking / grilling.
@jianajoohoku36712 жыл бұрын
Not on his cooker style, haven’t you heard of liability? Telling people do use a juice that has raw poultry is not worth the risk. The transporting to the grill can cause people to get sick. This guy‘s professional works in a professional environment he just guards it and tells you to discard it for safety. Yes you are correct you could use it for moisture in certain styles not his style of cooker and it’s not worth the risk you could simply use water or apple juice or a non-raw poultry Brine
@wonderseeker97719 жыл бұрын
Silicone spatulas are great for parting the skin from the meat without tearing the skin.
@philliplopez08592 жыл бұрын
I'm gonna try your recipe for the superbowl. 😁
@miltonjasso58435 жыл бұрын
Thank you for your time Mr. Got your self a new subscriber.
@jasonhill19915 жыл бұрын
Thank you sir!
@rbu21363 жыл бұрын
Thanks for tip on loosening skin for more brine penetration. I will try that. I do wonder if it matters. But why not! Extra love.
@BOO4EVA2 жыл бұрын
Those look sooo good omg.....
@ChefTips2 жыл бұрын
Thanks! Hope you enjoy the recipe!
@kellykizer67185 жыл бұрын
That was awesome.
@ChefTips5 жыл бұрын
Thank you!
@vanscoyoc9 жыл бұрын
I have a great idea to improve the legs. Remove the tendons before smoking. Cut around the ankle and pull out the 4 large tendons with pliars. That will greatly improve the eating experience.
@ChefTips9 жыл бұрын
vanscoyoc Great tip! Thanks for sharing that!
@mattc8256 жыл бұрын
I didn't know that! I'll try removing those this time. Good video and great tip random KZbin commenter.
@ThaCMaree5 жыл бұрын
Removing those tendons wasn't as easy as I assumed. Tough, but completely worth it! Thanks for sharing 👍
@miamiman1965 жыл бұрын
Agreed. But a very difficult thing to do.
@theconceptsofwilliam95108 жыл бұрын
Nice video! Yes, I will be using your recipe and video for smoke turkey legs. Thank you for sharing.
@toriathome8 жыл бұрын
Trying this now!! Thank you for reminding me to pull back the skin...totally forgot!! I do it on my ribs by removing the membrane. Also love the idea of a rub AFTER 24 hours of brining and last idea of melted butter is the dagger....Your the MAN
@Funkafella013 жыл бұрын
Damn those look good, and I’m starving to too!
@johnf70175 жыл бұрын
Nice video sir! Got a GMG myself really starting to love it. Took the granddaughter to a Ren faire and she had a turkey leg and loved it. Had to find the way to do it. You have another subscriber ! 👍👍
@ChefTips5 жыл бұрын
Thanks so much! Love our grill. So much fun. What do you like to cook on it?
@barbarajohnson80462 жыл бұрын
@@ChefTips Hello I was trolling down on you tube in this video caught my Attention so I had to see what it's about in I saw other of your video so I hit that Like in hit that Bell in I say I must Subcriber so I'm new to the Family's I saw in 1-26-22 Florida time at 11:45 Am But any who I'm glad u say we can cook it's in the Oven just keep basic it with the broth juice So thank for the receipe I can cook my Own by Using the ingredients u Us I don't no what my Uncle in Alabama put on his Turkey Legs but it's be good and I knows your is too L.o.l Ok Chef Tips be bless u and your Family's and be Safe
@jasonjjj275 жыл бұрын
Thank you for the video, I'm going to make these this Thanksgiving.
@ChefTips5 жыл бұрын
I hope you enjoy the recipe and your Thanksgiving. Thanks for commenting!
@pamelarobinson84599 жыл бұрын
Just found you! What a delight! Turkey legs look sooo good! And your dog is great!
@julesmai90849 жыл бұрын
Don't know if you read but in one of your videos you made me drive to Wal-Mart just cook what you were making. bc it looked so good. I need to stop watching your videos so late at night. lol
@joshuafreeman67208 жыл бұрын
definitely when you copy these type of festival turkeyegs at home they are better, i think because we do put extra love into them, doing them at the rate the parks and festivals do, they just ham the legs (cure) and smoke. your reactiob to each one i could immediatly tell yours were better.
@marukchozt67447 жыл бұрын
haha true but the amount of tenderizer and adding butter is the real trick there. the one from Disney looks dry and that paper wrapping just suck the oil out making it even dryer
@marukchozt67447 жыл бұрын
but you can't expect any take-aways to be as good as fresh out of the grill so
@susiebear33167 жыл бұрын
Joshua Freeman exactly they seem to be tough when they come from Disneyland & the fairs when my uncle smokes turkey legs they are tender and falling off the bone
@sixstringbluesify7 жыл бұрын
It's wax paper, generally Marmda.
@Rododendrenflower2 жыл бұрын
Is prague powder #1 (curing powder) needed to give it a pink ham look?
@gvc561009 жыл бұрын
I'm going to give those a try...looks delish.....
@ChefTips9 жыл бұрын
Guy sr Hope you enjoy. Thanks for commenting.
@A_Tiny_Fox6 жыл бұрын
Loved the vid, and you're recipe!!! I'll try and copycat when I can, subbed ❤💙🍗
@sidneykelly34908 жыл бұрын
My Rec TEC will arrive Monday. Cooking your recipe Wednesday. I will notify you of the out come. Great Video
@ms.rubyj.42598 жыл бұрын
Hey, Chef! Great video! It was very concise -- truly audio & visual perfection! YOU ARE THE BEST!! Quick quest, though > How do you cook the turkey legs that are already smoked?
@AntoinetteDavidson8 жыл бұрын
Look really delicious. Why was it necessary to wash off the brine? I thought with the brine on the flavour would be enhanced. I bought the turkey drumstick already smoked . How is that prepared?
@OGxBUCCWEET8 жыл бұрын
The brine would be too salty if you added another seasoning that had salt.
@jaiguru95388 жыл бұрын
Brine isn't like glaze. Glaze flavors the outside and can be put on as briefly as right at the end of cooking. Brine does add flavor but its purpose isn't so much taste as it is texture. The salt actually chemically alters the proteins in the meat, making it more tender. You wash it off then because otherwise it would be too salty, but not to worry, the salt flavor has penetrated the meat pretty thoroughly after 24 hours. You can do this with pork chops too, although you never want to brine a pork chop longer than 4 hours. Pork breaks down too thoroughly. JUst add your salt, pepper corns, onion and garlic powder to the water and brine them. They don't pan fry very well when brined but they are exceptional when grilled and still pretty good when roasted.
@AntoinetteDavidson8 жыл бұрын
Ok. Thanks
@joepalomino89445 жыл бұрын
I see all of these “trying this now” and “OMG can’t wait to try this” I wanna know how this came out for anyone who said they were gonna try?
@k.s.k.77216 жыл бұрын
I'm going to try this method for Thanksgiving turkey legs - thanks for the oven option.
@lasoul6804 жыл бұрын
K. S. K. Did you cover the top when placing in the oven?
@stantheman64117 жыл бұрын
Oh my goodness! I can't wait to try your recipe.....
@ChefTips7 жыл бұрын
Hope you enjoy! Let us know.
@holytiger36438 жыл бұрын
OMG That is a mind blowing , wow really great , thanks for this video God bless you ..i gonna to try this awesome recipe . .
@E_Stew4 жыл бұрын
Those really look tender and tasty. 😋
@ChefTips4 жыл бұрын
Thank you 😋
@Piplup_4209 жыл бұрын
Love your personality so much. Honestly someone needs to sign you to food network or something.
@ChefTips9 жыл бұрын
+Bryan Flores Ha ha! Thank you!
@ryanmichael11078 жыл бұрын
Lol. "Gotta be messy" as he uses a napkin. Looks delicious tho. Great Video.
@miamired18 жыл бұрын
Though I can't say for certain, but having had those amazing drumsticks myself, highly suspect that they use brining salt, sometimes called Prague powder to obtain that almost ham style smoked flavor to the turkey. ( You can buy on Amazon) Any smoked turkey that you even buy in the grocery store has this ham type flavor. Good thing about smoked turkey, is that the often neglected drumstick, will not have that somewhat stronger flavor that many find undesirable, all parts of the turkey would have the same flavor consistency. Bad part about brining salt is that it has sodium nitrate, which I don't freak out about, on occasion. My opinion regarding the most important thing about brining paying attention to the type of salt used in recipe. No, designer salt not required. However, generally many use just slightly more expensive kosher salt, but even then, you have to pay attention to hopefully the recipe stating which type of any salt, even kosher salt is used. Reason for that is that the density/grains of the various salts will measure differently, and some are quite concentrated. For example, if recipe stated 1 cup of Diamond Crystal Kosher salt used, and you decided to use a corse grain of Morton Kosher, it would likely be too salty. Same goes for table salt substitution. Not sure why meat tenderizer used. It is considered that whole osmosis concept of brining is considered to be the contributor for desired results. Despite any method, the most important thing to remember is using a quality digital the thermometer and assuring that poultry is safely cooked to 165 degrees, and most certainly not over cooked. Not trying to be unkind or critical, the end results looked very appealing.
@jameelcarter24877 жыл бұрын
Carolyn Braynt okay bye....upload your own video then (-_-)
@TJ-zl3tx5 жыл бұрын
I've never used meat tenderizer in my Turkey brine. This recipe used both tenderizer & kosher salt. My Turkey legs came out just a little on the salty side. My brine is 1cup kosher salt to 1gal water.
@queencard1111 Жыл бұрын
What brand of seasoned meat tenderizer did you use? I haven’t seen one that shade of dark sienna before?
@ChefTips11 ай бұрын
I used Prague powder
@ms.rubyj.42594 жыл бұрын
GOSH, DANG, Jason! Those big, fat turkey legs looked so good, I just wanted to jump thru this screen and chow down like a piranha when you pulled them off the smoker. Your little doggie is lucky I wasn't there to fight him/her for a bite! So, with that tiny nibble you took, could you even taste it? Well, I'm ALL IN! You get "thumbs up" & a subscription from me. KEEP UP THE EXCELLENT WORK -- OUTSTANDING VIDEO! THANK YOU!
@ChefTips4 жыл бұрын
Ha ha! Thank you!
@saliasmith31137 жыл бұрын
I loooove your turkey and your cute puppy🍸💞
@ChefTips7 жыл бұрын
Thank you!
@VEEVEEISME7 жыл бұрын
Oh my goodness looks soooooo good..
@ChefTips7 жыл бұрын
Thank you! Give the recipe a try.
@nmr00145 жыл бұрын
Love your recipe! Can’t wait to make them!
@ChefTips5 жыл бұрын
Hope you enjoy them! Thanks for commenting.
@BrooklynStreetLamp9 жыл бұрын
Great video. A note on temp. For crispier skin like Disney, it's essential for the last 30 minutes to crank the temp up to 325 or the skin will be rubbery. You can actually cook the legs at 325 and the legs will be done in less the half the time and not loose tenderness. This is unique to poultry vs. beef or pork. Poultry does not have the same connective tissue and does not need the extra low temps.
@ChefTips9 жыл бұрын
+Robert Teten Thank you!
@sherridavis26874 жыл бұрын
Wow looks awesome
@ChefTips4 жыл бұрын
Thank you!
@FirmTacticalSolution3 жыл бұрын
If i was going to make a few dozen of these for a aoky get together, could I cook these in advance and wrap them in foil and keep them in a steamer to bring them to temp and keep them or will that dry them out too much? Any ideas or recommendations?
@ronaldjones81342 жыл бұрын
I want to use unseasoned tenderizer to cut down on the sodium and salt taste. Will have an effect on the outcome?
@Dominikmj9 жыл бұрын
1) I always feel bad, using things like meat tenderiser! 2) When brining things, specialty salt really doesn't need to be used - the taste difference will completely disappear after cooking. 3) If you press out the air completely out of the bag, you don't need to move them around, because they are fully immersed. You can just try to squeeze as much air out - or you can use the venturi effect. Overall nice recipe though...
@ChefTips9 жыл бұрын
+Dominik MJ (opinionated alchemist) Thank you!
@BeeRich339 жыл бұрын
+Dominik MJ (opinionated alchemist) I'm not a fan of liquid smoke as well. As for tenderizer, I'd puree the core of a pineapple instead. Cheap salt you are correct on, as it's only used as a tool to create an osmotic gradient.
@mingsong7 жыл бұрын
Dominik MJ Chinese uses cornstarch as meat tenderizer has it alters protein a bit. Does not lose nutritional value though.
@julesmai90849 жыл бұрын
Love all your videos
@ChefTips9 жыл бұрын
+Jules Mai Thank you!
@badluk13 жыл бұрын
Great job !!
@HerbieGrillt9 жыл бұрын
Hey my Friend this Drumsticks looks very Delicious Greetings from Vienna Herbie
@ChefTips9 жыл бұрын
Herbie Grillt Thank you Herbie! Greetings.
@bobbertheclown29075 жыл бұрын
seriously that was a great video, got some legs in the smoker right now, hope they turn out as good as your looked.
@ChefTips5 жыл бұрын
Thank you. Hope you enjoy those turkey legs!
@SmokeyGoodness9 жыл бұрын
Video of the day, Jason! We've been to Disneyland twice in the last 4 years, and I still have never tried the Turkey legs. That'll change for next time. But in the meantime, I'll brine & smoke a few just like this. Who knows, I just might be disappointed in Anaheim after trying this recipe!
@ChefTips9 жыл бұрын
SmokeyGoodness Thanks Dan! I think it's the best bang for the buck at Disneyland right now.
@FabricFest8 жыл бұрын
Love the blooper at the end!
@tlahuicolexiii28445 жыл бұрын
I think they look better than Disneyland's!
@jasonhill19915 жыл бұрын
Thank you!
@tommyencrapera16295 жыл бұрын
What wood did you use to smoke them? Looks.great
@JBoneChicago5 жыл бұрын
Great job and video. I could clearly see the glands in your mouth were watering before you took that bite lol!
@ChefTips5 жыл бұрын
Ha ha thanks!
@a1910153 жыл бұрын
Looks good
@javigarci0698 жыл бұрын
Hi Chef did you use any wood in the smoker to cook the turkey legs..?
@lexianay15 жыл бұрын
I think yours are better than Disneyland too😀
@skad49 жыл бұрын
Chef Tips Hey Mr. Hill, have you been working out? You're looking buffier than usual! Also hope you're planning to do another Portland trip this summer! Some good food carts are awaiting, and as always, other good restaurants are always there as well!
@ellawinkler10 ай бұрын
To cook in the oven what type pan would be good to use. Thank you
@ChefTips10 ай бұрын
You can try a big sheet pan.
@vanscoyoc9 жыл бұрын
I tried this again for a longer smoke. I cured for 2 days and rinsed using 6 cups water, 1/4 cup kosher salt and 1/4 cup white granulated sugar and 4 teaspoons of instacure #1. Smoking at 190F took 4 hours to reach 165F. I also pulled out as many of the tendons as a could ahead of time using pliars. There are about 10 in there but could really only get 80% of them out. After cooking, they come right out so I think next time I will cut the bone at the sock level after cooking and THEN pull all that crap outta there. This go around was really a lot better than the first try. The extra day of curing really helped the flavor a lot and it was just right for saltiness and ham taste. I used hickory wood in a Masterbuilt electric smoker which allows you to set the temp and just walk away. The taste really reminded me of pork hamhocks.
@ChefTips9 жыл бұрын
vanscoyoc Thank you vanscoyoc for sharing your method! It will definitely help the viewers who want to make these. Cheers!
@lilredmum9 жыл бұрын
OMG Jason those look amazing!! I think I will pass on the margarita though....lol
@ChefTips9 жыл бұрын
Stacey M Thank you!
@urfaceistoofunny Жыл бұрын
Is rinsing mandatory? Will it affect the brine?
@mikedunlv7 жыл бұрын
8:30 Doesn't this guy look like Stu (Ed Helms) from The Hangover?
@andreholmes22288 жыл бұрын
Hi, can you do this same recipe for a whole turkey? and if so what would be the ingredients for the Brine? and what flavor wood chips did you use in your smoker?...Would like to smoke a turkey for thanksgiving, Thank you in advance
@pumpanickleP8 жыл бұрын
What was the name of the dry rub put on after you dried them off?
@jamesrydman6119 Жыл бұрын
Over brining can result in the meat being too salty. In your video you say to brine the legs 24 hours. In the recipe you suggest to brine up to 12 hours. Which is correct?
@ChefTips Жыл бұрын
We tested the recipe a second time and prefer the shorter brine time.
@airnuts4 жыл бұрын
What wood chips are you using to smoke them...flavor ?? Cherry, Apple, pecan ???? Let us know, thanks
@ChefTips4 жыл бұрын
I believe It was a blend of apple, hickory and mesquite.
@MeshasCorner9 жыл бұрын
looks great
@garybuster86248 жыл бұрын
That looks delicious nice vedio!
@ms.rubyj.42598 жыл бұрын
Nice WHAT???????
@angelamyers22148 жыл бұрын
i will be trying this tommorrow
@melvinbrown89024 жыл бұрын
where can we buy the insulated and brown wrapping im trying them there smoking them now
@nelsonsahle73854 жыл бұрын
Wrap in parchment paper and then tin foil.
@martycarrizales90553 жыл бұрын
just got back from the grocery store, all they had was smoked turkey legs. Will this process still work as far as the brine goes? I want to do this right but the smoked turkey leg put a kink on the whole process.
@Anonomush_oranges5 ай бұрын
What about all of those nasty tendons? What's the best way to get the meat off of the bone? I don't like chomping on those tendons.
@ayunimustapha93529 жыл бұрын
I don't have a smoker at home. Can I cook it in the oven? And how?
@poohslexus93466 жыл бұрын
Looks delicious! Where's the recipe for the sugar rub?
@majix67619 жыл бұрын
Nice video, appreciate the tips!
@dmarkj226 жыл бұрын
I smoke Chicken and Turkey all the time and I can tell you that brining isn't really necessary if you season correctly and cook at the right temperature.
@glennnewhouse94486 жыл бұрын
Your right but as chef if done correctly it’s a add on to the overall product.
@OscarGarcia-eq7tv4 жыл бұрын
That looks good. Can you write the recipe. .."" I want to make them. Thanks.
@c6nakilla4 жыл бұрын
What flavor pellets did you use
@eblarios6 жыл бұрын
Can these be made a day ahead and reheated? How would you reheat it?
@ChefTips6 жыл бұрын
You can reheat them in the oven. Do not microwave.
@tomyunker33682 жыл бұрын
Why use liquid smoke when you're putting them in the smoker?
@axejst91139 жыл бұрын
I am rarely attracted to food based solely on looks. You can hide a lot of turds behind a good sauce, glaze or smoke ring. THIS, however, made me want to make 1000 of the legs, put them all on the floor like a big smoked turkey leg carpet and roll around on it until they all stuck to me. Bonus: Nobody would want to take them from me anymore. Dammit man, this looks great. And the technique is sound, tried and true. Thumbs up bro.
@ChefTips9 жыл бұрын
Axe Jst Thank you for your well thought out comment! It made me laugh and it made me proud! Cheers bro!
@johnsanchez54849 жыл бұрын
Hoping you can clarify a few things bud, as I am a bit lost. 1) Why did you add meat tenderizer when you were going to smoke for four hours? Wasn't the smoking process going to tenderize the turkey legs for you? 2) Why did you need to add liquid smoke when you were adding the turkey legs to a pellet smoker?
@ChefTips9 жыл бұрын
+John Sanchez Good questions. You want to get the most flavorful, tender meat possible. Adding these ingredients to the marinade/brine makes this possible. The marinade/brine not only adds flavor but also breaks down the meat. The final step is the smoking. It doesn't get much better than this. The pellet grill is awesome, but like any other cooking device, you need to prep/season your food properly.
@johnsanchez54849 жыл бұрын
Thanks man. I appreciate the response.
@ChefTips9 жыл бұрын
+John Sanchez No problem. I'm not a complete pro but like to help people out the best I can. Thanks for your question.
@ised-52397 жыл бұрын
I also tried the turkey leg in Tokyo Disneyland's Westernland.
@mrskipdiggidy27259 жыл бұрын
I just bought a bunch of chicken legs which are fairly large,gonna try this recipe with them
@ChefTips9 жыл бұрын
david pridgen Hope the turned out for you!
@kingziah6199 жыл бұрын
Awesome gonna try smoke some this weekend on my GMG! What type of pellets are you using on yours? I like smoking with mesquite but my wife doesn't like that strong smoke flavor. I smoked a whole turkey last year with apple pellets which came out great but just a mild smokey flavor.
@ChefTips9 жыл бұрын
+King Ziah How did they turn out?
@kingziah6199 жыл бұрын
+Chef Tips Turned out great! My kids loved it thanks Chef!
@tylerchatman10015 жыл бұрын
What if we do the whole turkey? Or Is that not possible
@ChefTips5 жыл бұрын
You can do the whole turkey. If you look at my channel, I have a smoked turkey recipe. I'm actually filming an update tomorrow which should be posted early Monday!
@tylerchatman10015 жыл бұрын
@@ChefTips I kinda wanted to do the same as Disney with the whole turkey lol
@kinakufikiriusahihi25218 жыл бұрын
looks delish
@angieroberts19 жыл бұрын
Hey sir. I'm getting ready to pick up the ingredients now. With the tenderizer, is it plain tenderizer or seasoned tenderizer? I have both.
@ChefTips9 жыл бұрын
+Angela Roberts Hi Angela! Sorry for the delayed response. I used seasoned. It really does not make too much difference.
@angieroberts19 жыл бұрын
Thanks.
@virusofdeath80235 жыл бұрын
I gotta do that some day
@iDoLiZeDbyALL9 жыл бұрын
Those look amazing! Had my mouth watering. Hope the camera was ok at the end....Lol!
@ChefTips9 жыл бұрын
iDoLiZeDbyALL Thanks! Yes, Veronica moved away just in time! ;)
@SandiNicol7 жыл бұрын
Is it absolutely necessary to put in the meat tenderizer? I use 1/4 cup fresh lime juice and 1/4 cup apple cider vinegar to tenderize 3 lbs meats. Wouldn't that work just as well? Wouldn't sea salt work as well as that specialty salt? Your doggie is absolutely adorable!!! 🐶 My doggies always beg me to give them some of my dinner. They love my cooking! Oh, where can I get the recipe for your turkey leg rub?
@ataxcollector6958 жыл бұрын
Is garlic powder an acceptable substitute kosher salt?
@ataxcollector6958 жыл бұрын
I'm sorry I meant to say for the dry rub
@ega01174 жыл бұрын
I wonder if Disney is taking you to court? 😂 lol nice vid 👍
@ChefTips4 жыл бұрын
Ha ha! They probably appreciate the free publicity.
@brandam41799 жыл бұрын
Im going to try this in my orion and see how it comes out.
@ChefTips9 жыл бұрын
Brandon Dame Let us know how they come out!
@yz98909 жыл бұрын
Was the skin rubbery? I can't seem to get crispy skin on chicken or turkey without going over 325deg for at least 20-30min at the end. Haven't tried just turkey legs though. Also wonder if turkey lollipops work the same as chicken. Would be nice to get rid of all the tendons etc in the huge turkey leg.
@BrooklynStreetLamp9 жыл бұрын
+yz9890 You absolutely need to crank up to 325 for crispy skin. You can cook at 325 the whole way and get the same results in way less time too. Cooking at 225-250 is really only essential for beef and pork to slowly melt the connective tissues... not the same issue with bird.