| jmcquown |
zxcvbob wrote:
> William Boyd wrote:
>> Andy wrote:
>>
>>> William Boyd wrote:
>>>
>>>
>>>> I must be doing something wrong! On occasions I have bought a
>>>> smoked turkey leg at Fairs and Festivals all tasting great. But
>>>> when I buy them at the super market and wrap them up in tin foil
>>>> bake them for a while, they taste to salty.
(snippage)
> I think the ones at the fair are just barbecued fresh turkey legs, and
> the ones you must be buying at the store are cured (like a ham) and
> smoked.
>
> You want to get raw fresh (or frozen) turkey legs and cook them in a
> hot smoker, and start brushing with barbecue sauce once they look
> done but
> you know they are still raw in the middle :-/
>
> HTH,
> Bob
The ones I've seen at anything like a fair don't have sauce on them at all.
They are slow-cooked in a smoker, as you suggest. The OP is probably
getting smoked legs that have been brined or injected (with a too-salty
mixture) prior to smoking, hence the salty taste alluded to.
Jill
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| William Boyd |
William Boyd wrote:
> William Boyd wrote:
>
>> Andy wrote:
>>
>>> William Boyd wrote:
>>>
>>>
>>>> I must be doing something wrong! On occasions I have bought a smoked
>>>> turkey leg at Fairs and Festivals all tasting great. But when I buy
>>>> them at the super market and wrap them up in tin foil bake them for
>>>> a while, they taste to salty. How are you supposed to prepare them
>>>> before baking or worming up?
>>>
>>>
>>>
>>>
>>>
>>> http://tinyurl.com/czaug ???
>>>
>>> Andy
>>
>>
>> I appreciate all the help, however none addressed what was requested,
>> how to prepare *Smoked Turkey*. I'm sure I could follow the
>> suggestions and take care of fresh turkey legs. I have resorted to
>> applying to Smithfield who produced the smoked turkey drums.
>> Considering they didn't have any thing on their website advertised on
>> the package of smoked turkey, who knows what they will provide.
>>
> For those who find their selves in my predicament here is the reply from
> the producer.
> - - - - - - - - - - - - - - - - - - -
> Wrap each piece tightly in aluminum foil and place in a shallow pan
> with a small
> amount of water. Bake at 350 degrees F for approximately 70
> minutes to
> an internal temperature of 160 degrees F.
>
> For smoked turkey wings use the exact same instructions but cook
> for only
> 30-35 minutes; again to an internal temperature of 160 degrees F.
>
> I'm sorry but I do not have any suggestions as to reduce the salt. If
> there's a different lot number on the product label it might not be
> salty like the first package. I will certainly inform the Product
> Manager and our Quality Assurance Department of your complaint. And,
> I'll be happy to compensate you for purchase. Just send me the purchase
> price along with your address and I'll be happy to send you coupons or a
> refund.
>
> I hope this information is helpful. I look forward to speaking with you.
>
> Linda Hansen
> Consumer Affairs
> Smithfield
> and
> Gwaltney of Smithfield
>
Well I done what they said and the legs were still quite salty.
So I went back to the market and bought some fresh turkey legs.
After washing them good in cold fresh water, dried and added
McCormick's Grill Mate, Zesty Herb marinade dry mix, seasoned pepper
and dry rubbed the legs with the mixture. Wrapped each in foil,
placed in a glass baking dish, added a cup of water, covered that
with foil. Baked at 350 deg for 1.5 hours. Delicious.
--
BILL P.
Just Dog
&
ME
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| Andy |
William Boyd wrote:
> William Boyd wrote:
>
>> William Boyd wrote:
>>
>>> Andy wrote:
>>>
>>>> William Boyd wrote:
>>>>
>>>>
>>>>> I must be doing something wrong! On occasions I have bought a
>>>>> smoked turkey leg at Fairs and Festivals all tasting great. But
>>>>> when I buy them at the super market and wrap them up in tin foil
>>>>> bake them for a while, they taste to salty. How are you supposed
>>>>> to prepare them before baking or worming up?
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> http://tinyurl.com/czaug ???
>>>>
>>>> Andy
>>>
>>>
>>> I appreciate all the help, however none addressed what was
>>> requested, how to prepare *Smoked Turkey*. I'm sure I could follow
>>> the suggestions and take care of fresh turkey legs. I have resorted
>>> to applying to Smithfield who produced the smoked turkey drums.
>>> Considering they didn't have any thing on their website advertised
>>> on the package of smoked turkey, who knows what they will provide.
>>>
>> For those who find their selves in my predicament here is the reply
>> from the producer.
>> - - - - - - - - - - - - - - - - - - -
>> Wrap each piece tightly in aluminum foil and place in a shallow pan
>> with a small
>> amount of water. Bake at 350 degrees F for approximately 70
>> minutes to
>> an internal temperature of 160 degrees F.
>>
>> For smoked turkey wings use the exact same instructions but
>> cook
>> for only
>> 30-35 minutes; again to an internal temperature of 160
>> degrees F.
>>
>> I'm sorry but I do not have any suggestions as to reduce the salt. If
>> there's a different lot number on the product label it might not be
>> salty like the first package. I will certainly inform the Product
>> Manager and our Quality Assurance Department of your complaint. And,
>> I'll be happy to compensate you for purchase. Just send me the
>> purchase price along with your address and I'll be happy to send you
>> coupons or a refund.
>>
>> I hope this information is helpful. I look forward to speaking with
>> you.
>>
>> Linda Hansen
>> Consumer Affairs
>> Smithfield
>> and
>> Gwaltney of Smithfield
>>
> Well I done what they said and the legs were still quite salty.
>
> So I went back to the market and bought some fresh turkey legs.
> After washing them good in cold fresh water, dried and added
> McCormick's Grill Mate, Zesty Herb marinade dry mix, seasoned pepper
> and dry rubbed the legs with the mixture. Wrapped each in foil,
> placed in a glass baking dish, added a cup of water, covered that
> with foil. Baked at 350 deg for 1.5 hours. Delicious.
Bill,
That's so cool that you hit on the correct recipe you sought AND came
back to share it!
Great!!!
Andy
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| William Boyd |
jmcquown wrote:
> zxcvbob wrote:
>
>>William Boyd wrote:
>>
>>>Andy wrote:
>>>
>>>
>>>>William Boyd wrote:
>>>>
>>>>
>>>>
>>>>>I must be doing something wrong! On occasions I have bought a
>>>>>smoked turkey leg at Fairs and Festivals all tasting great. But
>>>>>when I buy them at the super market and wrap them up in tin foil
>>>>>bake them for a while, they taste to salty.
>
> (snippage)
>
>>I think the ones at the fair are just barbecued fresh turkey legs, and
>>the ones you must be buying at the store are cured (like a ham) and
>>smoked.
>>
>>You want to get raw fresh (or frozen) turkey legs and cook them in a
>>hot smoker, and start brushing with barbecue sauce once they look
>>done but
>>you know they are still raw in the middle :-/
>>
>>HTH,
>>Bob
>
>
> The ones I've seen at anything like a fair don't have sauce on them at all.
> They are slow-cooked in a smoker, as you suggest. The OP is probably
> getting smoked legs that have been brined or injected (with a too-salty
> mixture) prior to smoking, hence the salty taste alluded to.
>
> Jill
>
>
You are correct I thought the turkey legs we were buying in the
fairs were presmoked, but evidently they are not. I think they use
fresh unadulterated turkey legs and put them in the BBQ smoker along
with the chicken, ribs and what ever else they are cooking. you
might note in my 5:18 post that I used the same cooking method that
the smoked led producer suggested for their product.
--
BILL P.
Just Dog
&
ME
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| William Boyd |
jmcquown wrote:
> William Boyd wrote:
>
>>I must be doing something wrong! On occasions I have bought a smoked
>>turkey leg at Fairs and Festivals all tasting great. But when I buy
>>them at the super market and wrap them up in tin foil bake them for
>>a while, they taste to salty. How are you supposed to prepare them
>>before baking or worming up?
>
>
> How about brushing them with some oil before you wrap them in foil and
> reheat them? I suspect you will never get them just like from the Fair. I
> sometimes use smoked legs and smoked wings when I make bean soup or turnip
> greens rather than a smoked ham hock. Maybe (blasphemy) brush them with a
> little liquid smoke? And reheat them not wrapped up, just on foil in the
> oven? My thoughts, for what they are worth.
>
> Jill
>
>
Thanks I think your suggestion to use the presmoked ones in beans or
soup is what will occur from now on.
--
BILL P.
Just Dog
&
ME
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| William Boyd |
Arri London wrote:
>
> Nancy Young wrote:
>
>>"Arri London" <biotech@ic.ac.uk> wrote
>>
>>
>>>Nancy Young wrote:
>>
>>>>I see those turkey legs sold at food festivals ... since the other food
>>>>sold
>>>>there you are supposed to eat there, are you supposed to eat the turkey
>>>>leg at the fair? I don't think so. I'm picturing Fred Flintstone.
>>
>>>They do around here in NM. Even going so far as to give a whole turkey
>>>leg (at 7 dollars a leg) to small children.
>>>We bought one but took it home. Makes more than one meal for us with a
>>>little for the cat.
>>
>>That's funny. It is a heck of a lot of food, and seems to me it would
>>be awkward to eat right there at the fair. I'll pay closer attention next
>>time I go, I think I missed the fall food/jazz fair, it'll have to wait till
>>spring.
>>
>>nancy
>
>
> May be different protocols in other parts of the country. They did ask
> if we wanted it wrapped to 'eat here' or wrapped 'to go.' But at the NM
> fair people eat *everything* while they are walking regardless of how
> awkward.
By brother and I went down to Rock Port Texas to a fair and bought
one of those huge turkey legs and walked around the exhibits eating
on it. I suppose that was quite a sight to watch two old codgers
sharing a turkey leg, what the heck we are brothers.
--
BILL P.
Just Dog
&
ME
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| marika |
William Boyd wrote:
> I suppose that was quite a sight to watch two old codgers
> sharing a turkey leg, what the heck we are brothers.
>
you could get surgery for that. it will probably go well. The surgeon
will say that it was all he could have expected. So, overall an
excellent result
this is the second time this week that someone has told me that is the
favorite part of the fairs for them.
mk5000
"O I've been so mislead, the pretty things you said
You tied me to the bed
TV news, the perfect muse, electrify the things we use
The good guys win and the bad guys lose"--mass communication blues,
facttor fiction
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| zxcvbob |
kilikini wrote:
> "zxcvbob" <zxcvbob@charter.net> wrote in message
> news:3pjf0hFapttrU1@individual.net...
>
>>William Boyd wrote:
>>
>>>Andy wrote:
>>>
>>>
>>>>William Boyd wrote:
>>>>
>>>>
>>>>
>>>>>I must be doing something wrong! On occasions I have bought a smoked
>>>>>turkey leg at Fairs and Festivals all tasting great. But when I buy
>>>>>them at the super market and wrap them up in tin foil bake them for a
>>>>>while, they taste to salty. How are you supposed to prepare them
>>>>>before baking or worming up?
>>>>
>>>>
>>>>
>>>>
>>>>http://tinyurl.com/czaug ???
>>>>
>>>>Andy
>>>
>>>I appreciate all the help, however none addressed what was requested,
>>>how to prepare *Smoked Turkey*. I'm sure I could follow the suggestions
>>>and take care of fresh turkey legs. I have resorted to applying to
>>>Smithfield who produced the smoked turkey drums. Considering they didn't
>>>have any thing on their website advertised on the package of smoked
>>>turkey, who knows what they will provide.
>>>
>>
>>
>>I think the ones at the fair are just barbecued fresh turkey legs, and
>>the ones you must be buying at the store are cured (like a ham) and
>
> smoked.
>
>>You want to get raw fresh (or frozen) turkey legs and cook them in a hot
>>smoker, and start brushing with barbecue sauce once they look done but
>>you know they are still raw in the middle :-/
>>
>>HTH,
>>Bob
>
>
> If you do that, the sauce ('cause of the sugar) burns and turns black before
> the meat is done. *IF* you want to sauce your meat when grilling or
> smoking, you put the sauce on at the very last moment so it glazes, not
> burns.
>
> kili
>
>
We have different opinions on what a smoker is. I perhaps should have
been more clear. I'm talking about roasting in smoke at about 250
degrees or less. If you roast a turkey leg much hotter than that, it
will be tough.
Best regards,
Bob
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| Lester Mosley |
marika wrote:
> William Boyd wrote:
>
> > I suppose that was quite a sight to watch two old codgers
> > sharing a turkey leg, what the heck we are brothers.
> >
>
>
> you could get surgery for that. it will probably go well. The surgeon
> will say that it was all he could have expected. So, overall an
> excellent result
>
>
> this is the second time this week that someone has told me that is the
> favorite part of the fairs for them.
>
I heard Fables of Hokie Legs at Lane that are good but you have to get
there at 9am to get one
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| marika |
Lester Mosley wrote:
>
>
> I heard Fables of Hokie Legs at Lane that are good but you have to get
> there at 9am to get one
znajshla takozh CIUS v Alberta Ca.ja zamovyla cherez telefon,vony
pishlut' jij prosto kurijerom,dijde za 2-3dny.Koshtuje $19.95
+peresylka
mk5000
stole this from somewhere
Tara Burke is a Farfisa chord organist and singer formerly of Clock
Strikes Thirteen, Ted Casterline and his Perfectly Perfect Pieces of
Fruit, and the legendary (at least in mid-'90s underground psych
circles) Siltbreeze band The Un. She now performs solo as
Fursaxa--http://www.fursaxa.net/
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