How Do You Reheat A Smoked Turkey Leg?
Anyone who’s ever served a holiday dinner knows that one of the best parts of hosting the feast is the leftovers. Smoked turkey once was a country pleasure. But today, thanks to sleek, family-sized smokers this succulent dish is served at suburban and urban celebrations as well. It can even be ordered from the most upscale purveyors of meats and poultry. Even the leg, which is not as versatile as the turkey breast, can make great leftovers provided you know how a few “down-home” tricks. Consider the lowly turkey leg. This is the part of the bird that, when roasted traditionally, is often the orphan of the feast. Its tendons cook hard and it usually ends up being given to an older child who loves to be able to pick it up and munch away, pretending that he’s on a “reality” show. Smoking the bird, however, is a slow-cooking process that breaks down the substances that make those sword-like tendons stiffen. The end result is tender and sweet rather than tough and dry. A smoked turkey, like
