Dark Meat

[JimK]

We're headed to my sister's tomorrow. I'm bringing some extra dark meat. Brined for 24 hours, then sprinkled with Meat Church Holy Gospel. Cooking at 250 with a mix of Cabela's apple and cherry pellets.

 

[timothy]

Love some drumsticks.!

 

[Brian B Atlanta]

Could you drop off a few of those to my house, my family hates dark meat and I love it. So boned in turkey breast for us tomorrow no dark meat for me.

 

[JimK]

Finished product. They were spritzed a handful of times during the cook with a cider vinegar/water mix (about 2/3 vinegar). Pulled at 165. They'll be cooled, wrapped in butcher paper, and reheated on my brother-in-law's grill tomorrow.

 

[DuaneMac]

Good idea Jim! Fortunately, I’m the only one in our house that likes it, so what comes standard on the bird is plenty!

 

[Brad Olson]

Could you drop off a few of those to my house, my family hates dark meat and I love it. So boned in turkey breast for us tomorrow no dark meat for me.

Have you considered getting a better family? I hear trade-in values are pretty good right now.

Jim, they look great but I'm deeply hurt by the absence of a thigh or 2.

 

[Brian B Atlanta]

Brad they would most likely want to trade me in.