Turkey legs

[Rod]

So I finally got around to smoking some turkey legs. I got 3 of those huge Tom turkey legs. For my first attempt I just dry brined one and left it in the fridge uncovered for about 24hrs. Cooked it on my kettle indirect at 325 until the IT was about 165. Though the meat was great, the skin was boot leather.

After the brine and in fridge for 24hrs uncovered:



Finished product.






So for my next attempt I cooked the next two the same way, but at no point were they ever left uncovered. I just patted them dry right before going on the grill. Though the skin wasn't quite as tough, it was still pretty inedible.



So what be the secret to either edible crispy skin or at least bite through skin?

[Jfrosty27]

I did some turkey wings a couple weeks ago. I did not brine them in any way. I just hit them with my favorite wing rub and cooked them on the Weber kettle with Vortex. Just like I do a chicken wing. Turned out perfect. Crispy, bite through skin. Moist tender meat.

[Rod]

There's an option. Just wonder if these legs are too thick for that option? Maybe they'll get too done on the outside by the time the inside is cooked?

[MBMorgan]

I'm thinking you're not cooking those legs at a high enough temp. Generally, I consider 350F to be the minimum for poultry and tend to go a bit hotter myself: 375-400F

[Jfrosty27]

Agreed. That’s why I did the Vortex.

[bbqLuv]

Looks Great,
as a suggestion, pair with PBR.

[HawkerXP]

Is there anything that doesn't go with PBR?