Anonymous Tue May 23 19:40:45 2006

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 350F) 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.