The first time I picked up a smoked turkey leg was at a Renaissance Faire outside of Baltimore, Maryland. The turkey had these great ham-like texture and flavor that I could not get enough of. And I thought it was cool to walk around with a huge turkey leg like a good heathen might do. At every Renaissance Faire I’ve ever been to, the smoked turkey leg booth is always the first place I stop.
Making smoked turkey legs at home is easy. I found fresh legs in the poultry section of our grocery store, but you might have to look into the frozen section if you can’t find them fresh. I found super duper big turkey legs, and I found more manageable ones (which is what I went with). Either will do just fine, just keep in mind that the really big ones take more space on your smoker.
I made my smoked turkey legs with the skin on. I think it keeps the legs a bit more moist during the smoking process. The skin does not get super crispy (you’re not smoking them at a high temperature) so feel to remove it before or even after cooking if you wish.
Any leftover turkey leg meat I had went into a delicious smoked turkey noodle soup. Yum!
Place 1 gallon of water into a large stockpot over high heat. Add the rub, curing salt, sugar, peppercorns, bay leaves and liquid smoke. Bring to a boil and stir to dissolve the salt. Remove from heat and let cool to room temperature.
Add the remaining water and the ice. Add the turkey legs. If the legs are not submerged cover them with a heavy plate or pot lid to keep them under the water. Transfer to the fridge overnight.
Remove the pot from the fridge and drain. Rinse the turkey legs with cold water, removing any pieces of peppercorns or other spices that may be stuck. Pat dry.
Fire up your smoker for 250 F. I used hickory but you can use whatever your favorite wood is.
Add legs to the smoker and smoke for 4-5 hours or until the meat reaches 165 F as measured in the thickest parts of the legs.
“Absolutely fantastic”. We both agree, these fiery mushroom burgers were absolutely fantastic. The flavor of the mushrooms is so savory, deep, fantastic…. all with just the right amount of spiciness. Originally, the recipe for the mushrooms (from a 2021 issue of Louisiana Kitchen and Culture magazine, a long-time favorite of mine) was meant as a topping for steak. But I immediately thought of it on burgers. And they definitely did not disappoint.
This recipe is one of those that goes into my ‘go-to’ folder of keepers. Destined to be made again and again. These fiery mushroom burgers hit the spot. I don’t ever see myself even tweaking the recipe, changing this or that. Nope. This is it right here. And any time I need mushrooms (and boy would these be great on Salisbury steak), I’m making these.
This is by far my favorite, hands-down, go-to recipe for Mexican rice. The flavors are so incredible, so good, that i could just sit down with a bowl of this rice and have it for dinner. And the house smells so awesome while it is cooked. It definitely gets my tummy growling. This is a keeper.
Frying the rice gives it a fantastic color and great texture. A little bite, but not crunchy. The sauce used for cooking the rice has such a rich flavor. I love it.
You have to make sure you really thoroughly rinse the rice for this Mexican rice to come out perfect. Get ride of that starch. Don’t rush it. Keep rinsing and rinsing until the water is clear. Anything less is… well, less.
You can certainly leave out the jalapenos, though trust me that they do not make this rice spicy. They just add great flavor.
This is by far my favorite, hands-down, go-to recipe for Mexican rice. The flavors are so incredible, so good, that i could just sit down with a bowl of this rice and have it for dinner.
Prep Time 10minutes
Cook Time 45minutes
1can diced tomatoes
3medium jalapenosstemmed, seeded and minced, divided
2cupslong grain white rice
1 1/2teaspoonskosher salt
Note; This dish is best made in a Dutch oven or large oven-safe pot.
Preheat oven to 350 F.
Place tomato and onion into a blender and pureé.
Rinse the rice by placing in a strainer and running under cold water. You want the water from the rice to be clear. Don't rush this, it's an important step. It usually takes me at least 5 minutes, stirring the rice occasionally to make sure that all the rice grains get rinsed well. Drain well when done.
Heat the oil in a Dutch oven over high heat.
Add the rice and fry for 6-8 minutes, stirring often, until it is golden brown.
Reduce the heat to medium and add the garlic and 2
Reduce heat to medium, add garlic and 2 of the jalapenos. Stir while cooking for 2 minutes.
Add in the tomato mixture and salt. Bring a boil then remove from heat and cover.
Place a lid on the Dutch oven and transfer to the oven for at least 30 minutes. Check on it after 15 minutes to make sure there's enough liquid (if not, add just a bit of water).
Check if the rice is done. If not return to the oven 5 minutes at a time, checking on it, until perfect.
Remove the rice from the oven. Stir in the cilantro, last jalapeno and lime juice. Serve.