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Disney Fair legs My way

post #1 of 16
Thread Starter 
Soaked these longer this time and tweaked the recipe a little. ended up with a 4 day brine.


Time to remove legs from brine. Wash real good and rub with Jans rub. Then warming a little.

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Then resting waiting on smoker.

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Into the smoker with 3 hours of Cherry at 225 degrees Done in a total 4.5 hours.

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Magic moment is here.

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Shushhh! Don't make to much noise. Bambi is tied up in her Face book games.

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took out the first three and resting for a little while. Give the other three 1/2 hour more.

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Whoops caught in the act. But honey I'm hungry ! So she makes me put it back.

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Hmmm Plates ready, Turkey, Broccoli, Brussels Sprouts, Mashed potato's and butter.

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Look at that juice flowing! Moist and good.

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I smell Food!

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So much for my lazy day and dinner. I ended up eating two of them bad boys and the wife one. But I think our two poodles at at least one whole one between them. LOL Hope you all enjoyed this i know we did since were all crashed and chilling out. Only change next time.
3 day brine time
And soak at least 1 hour before smoking. I just washed and forgot my normal smoke. Made the skin a little more salty then I care for.
All in all a keeper for sure!
Edited by viper1 - 4/24/12 at 7:26am
post #2 of 16

Looks good Viper, it early here but I'm confused (no big surprise there). Up at the top of your post you mention putting the legs in a 4 day brine and then at the end of your post you say that next time you're going for a 3 hour brine.

 

If you can, help unconfuse me-I know when I brine poultry pieces I usually go for 3-4 hours depending on the salt concentration. 

post #3 of 16
Thread Starter 
Sorry My bad! It should have been 3 days and not 3 hours. I goofed. But even 4 days would have been good it I had soaked in cold water an 1 hour or so. Just had a build up on the out side that washing didnt get.
post #4 of 16

Hey Viper, they are looking Great...I never been to Disney but up here they are sold at the Renaissance Fair but they are so God awful over cooked and Dry they are better used for hammering the tent spikes in than eating!...JJ

post #5 of 16

Looks great!

post #6 of 16
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Hey Viper, they are looking Great...I never been to Disney but up here they are sold at the Renaissance Fair but they are so God awful over cooked and Dry they are better used for hammering the tent spikes in than eating!...JJ


Yes I've had them that way too. There is a company that sells these already brined and cooked in large quanity's. Supposedly you just heat and serve. But nobody does that. They heat an leave them hot all day. Not very good then. Thats why i started searching and trying recipes. I make they the way a place here use to. And have been told their very close. I'm sure not perfect but daughter is brings some from disney this year for me to re compare.But every one loves these that try them.
post #7 of 16

The pink color looks like you used some Cure#1, care to share any other info on the Brine and Rub?...JJ

post #8 of 16
Thread Starter 
Here is the recipe! Hope you enjoy.


SMOKED TURKEY LEGS close to Disney Style

The brine:
2 cups tender quick salt
1 cups brown sugar
2 tbsp. onion powder
2 tbsp. garlic powder
4 bay leaves
2 gallons water
6 turkey legs [totally submerged in brine]*
Sweet paprika

Mix all brine ingredients together in a non reactive container.
Put the turkey legs in the brine and place the container in the
refrigerator. Let stand for at least 48 hours.*

Remove legs from the brine and wash with cold water to remove excess.
Then soak in cold water 1 hour.
Rub the legs with a small amount of sweet paprika. Put legs in
smoker and set temperature for 225 degrees F. Smoke for at least
five hours.Untill Internal temp is 165-170 degrees.

*Large turkey legs will require 3 full days to be fully brined
and flavored. Smoking time at 225 degrees F will be about
6 1/2 hours.
post #9 of 16

Thanks for clearing up the confusion on my part Viper. Now that I know that this is a brine with TQ in it I can see the need for 3 days. My first thoughts were that you were just doing the salt/sugar/water + flavoring type brine and not going for a cure.

 

Looking forward to trying your recipe. I love me some great smoked t-bird legs!

post #10 of 16

Those look awesome - nice job

post #11 of 16

Nice thanks for the Recipe...JJ

post #12 of 16
Thread Starter 
Quote:
Originally Posted by Dutch View Post

Thanks for clearing up the confusion on my part Viper. Now that I know that this is a brine with TQ in it I can see the need for 3 days. My first thoughts were that you were just doing the salt/sugar/water + flavoring type brine and not going for a cure.

 

Looking forward to trying your recipe. I love me some great smoked t-bird legs!


Yes!But i don't inject any brine either. So I think 3 might be better. Just didnt seem all the way to center last time.n I'll do 3 next time and just soak an hour before smoking to remove excessive salt on skin.
post #13 of 16
I love the Disney turkey legs but I was at Disneyland 2 weeks ago and they didn't seem as good as they've been in the past. can't wait to try your recipe.
post #14 of 16

Can not wait to try this recipe

post #15 of 16

I haven't gotten into curing meats yet, and I'd never heard of cured smoked turkey legs, but looking at your bird legs has convinced me!

 

I'll bet the taste is fantastic.

post #16 of 16

Planning on smoking 18 legs this weekend for a 30 days until Disney going away event. Has anyone else tried this recipe? This will be my first time with turkey legs but this recipe sounds great!

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