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Sunday, February 26, 2012

Disneyland Famous Smoked Turkey Legs Recipe for a Meat Smoker

This recipe is as close to getting a Turkey Leg at Disneyland without actually going to the park!


Ingredients:
8 turkey legs

Brine:
1 gallon water
1 C. kosher salt
1/2 C. sugar
2 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp paprika
1 Tbsp ground pepper
1 tsp rubbed sage
1 tsp ground cumin

Turkey Drumstick Spice Rub:
3 Tbsp onion powder
2 Tbsp paprika
1 Tbsp garlic powder
1 tsp ground pepper
1 tsp ground cumin
1/2 tsp rubbed sage
3 Tbsp vegetable or light olive oil

Instructions: Rinse turkey legs in cold water, pat dry. For brine, combine brine ingredients in large pan. Bring to a boil. Remove from heat, cover, and let cool to room temperature. Pour into container (a large, clean bucket works well) and refrigerate brine until cold (approximately 35-40 degrees F).
Place the turkey legs into brine. Let soak four to six hours. Remove legs, rinse well, and discard brine. Dry drumsticks well with paper towels.
In small bowl, combine spice rub ingredients with fork til well mixed. Rub onto turkey legs. Let drumsticks sit out for about one hour. Place turkey legs into smoker at 225 degrees F. A light-flavored wood is best for turkey.
Smoke legs for four to six hours, til meat is nearly falling off the bone. Remove legs from smoker, and let rest for half an hour. Devour greedily.

5 comments:

  1. This comment has been removed by a blog administrator.

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  2. thank you, just bought a smoke rand I must try this for my hubby!!! Casey

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  3. If you are interested in investing in a smoker review to make healthy, moist and delicious meals for your family or to host huge backyard barbecues and parties, you could be feeling overwhelmed by the wealth of options that are out there.

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  4. I've tried this a few times and I love it. This is now my go to poultry seasoning and brine. The only thing I changed is that I always let my meat sit uncovered in the fridge overnight after taking it out of the brine to let the skin dry a bit, and I like to smoke poultry at 275F for 4 hrs to get the skin crispy

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  5. Great recipe! Everyone I've made these for have loved them! I always throw more coals on at the end to heat it up and get the skin crisp.

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