Deviled turkey legs

1 servings

Ingredients

Quantity Ingredient
Turkey legs
Prepared mustard
Worcestershire sauce

Directions

Speaking of mustard -- deviled turkey legs have been a family favorite since the '50s. Simply make 5 or 6 lengthwise slits to the bone. fill the slits with mustard and sprinkle heavily with Worcestershire sauce.

Traditionally, the legs are then simmered for about an hour in a covered cast iron frying pan. A lot of the mustard cooks out and combines with the Worcestershire and juices steaming the meat - Wonderful! Last week I tried this uncovered in the smoker. The temp was higher than I wanted (about 350) so the legs cooked fast and were dryer and not as tender as the frying pan method -- but still very good. Next time I may try wrapping in foil for part of the cooking time and/or using a lower temp.

Recipe by: Dan Gill

Posted to bbq-digest by PhantomBBQ@... on Oct 12, 1999, converted by MM_Buster v2.0l.

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