Hey community! I have a question for those who might have more experience. I want to smoke the turkey leg quarters for Thanksgiving dinner. I have experience smoking, but not so much with turkey. According the gurus at Amazing Ribs, smoking at about 325F is a good bet, monitoring the final temperature.
So my question is: is there goodness to be gained by cooking the leg quarters sous vide ahead of time and finishing on the smoker? (I've done similar with brisket, but wonder if the turkey leg quarters should be thought about differently?)
Cheers and Happy Thanksgiving to all!
-Nico
