How Should Already-Smoked Turkey Legs Be Prepared? To reheat pre-smoked turkey legs, brush them with oil and place them over medium heat on a grill until the internal temperature reaches 160 degrees Fahrenheit. This procedure should take between 15 and 20 minutes, depending on the size of the legs. You can also reheat the meat in the oven, an air fryer, or a slow cooker.
How long do smoked turkey legs need to cook?
Description – These copycat Disney World Smoked Turkey Legs are simple to make and packed with the classic smoky-salty flavors you crave when craving this fair or amusement park snack. The brine makes these turkey legs juicy and tender, while the grilling creates a perfectly crisp exterior.4 – 8 Turkey Legs litre of water 1/2 cup Dark Sugar 1/2 c Kosher Salt 1/4 c Pink Himalayan Sea Salt 2 tbs Smoked Paprika 1 gram of Garlic Powder (Optional) 1 tablespoon Onion Powder (Optional) 4 c Ice 4 cubic centimeters of Cold Water You should begin by preparing a simple and quick brine.
Bring brown sugar and seasonings to a boil in a large pot. Stir until all ingredients are completely dissolved. Once everything has completely dissolved, add ice and cool water to the pot with care. At this point, the brine should have cooled completely. Place the raw meat in a large container and pour the brine over it until the meat is completely submerged.
Allow your turkey legs to soak in brine for 4 to 24 hours in the refrigerator. After the turkey has been brined, each turkey leg must be thoroughly rinsed and patted dry with a paper towel. Bring your smoker to 275 to 300 degrees Fahrenheit. Place each turkey leg in your smoker and cook for at least 167 degrees for at least 1.5 hours.
Step 1 – Heat your oven to a temperature between 225 and 300 degrees Fahrenheit. Place the turkey leg in an oven-safe dish with a lid that fits tightly. If desired, add a splash of water or broth and aromatics such as celery or onion to the dish. Cover with a lid or aluminum foil.
Is a smoked turkey that has been pre-cooked?
Whole smoked turkeys from Butterball are always fully cooked, succulent, and flavorful. They do not require brining or seasoning and cook faster than uncooked whole turkeys. Ingredients Turkey, Water, less than 2% of the following: Salt, Dextrose, Sodium Phosphate, Carrageenan, Smoke Flavoring, Sodium Erythorbate, and Sodium Nitrite.
- Serving Size 3 oz (84 g) Servings per package Varies If the turkey is frozen, thaw it in the refrigerator for two to four days with the breast side up on a tray.
- NOT TO DEFROST AT ROOM TEMPERATURE Butterball Whole Smoked Turkeys are fully cooked and ready for consumption.
- They can be used without heating in recipes calling for cooked turkey.
The pink color of the meat is a result of smoking and curing, and does not indicate that it is undercooked. To serve cold, remove the turkey from its packaging. Carve and serve the turkey immediately. Traditional Oven: Preheat oven to 350 degrees Fahrenheit.
- Remove packaging.
- Place the thawed turkey breast-side up on a flat rack in a shallow, 2- to 2-1/2-inch-deep roasting pan.
- DO NOT overfill.
- For optimal appearance, brush or spray the skin lightly with vegetable or cooking oil.
- Insert a meat thermometer that is safe for the oven deep into the thigh without touching the bone.
Start checking the turkey for doneness 30 minutes prior to the suggested cooking time. The turkey is done when the thermometer in the thigh registers 140 degrees Fahrenheit. Carve and serve right away. Allow two to four days for defrosting in the refrigerator.