Title: Deviled Turkey Legs
Categories: Barbecue -, Smoked, Turkey
Yield: 1 servings

Turkey legs
Prepared mustard
Worcestershire sauce

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@aol.com on Oct 12, 1999, converted by
MM_Buster v2.0l.