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Disney style turkey legs

post #1 of 10
Thread Starter 

Hey all!! Just to get things in perspective, I have searched a bunch here, read dozens of threads. I see some great drums, but not really any recipe. Are you using Pops brine? If yes, great! If not, has anyone nailed it, and outlined the recipe and process? Got a dozen jumbo drums, and want to get them in so I can mayby get 'em cooked Sunday. Thanks in advance!!

post #2 of 10

Here's one I found that is pretty darn close.

 

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.

 

If you do not have tenderquick, you can substitute heaping tablespoons of cure #1 and 1-2 cups of salt depending on how salty you like things. I also increase the brown sugar to 2 cups. for large legs I inject them with the brine mixture.

 

Barry.

post #3 of 10

Looking forward to seeing what you come up with!

 

Al

post #4 of 10
Thread Starter 

So after digging around here and on the web, I went with this for a kick at the cat.

 

The brine:
1 cups tender quick salt
3/4 cups brown sugar
1 tbsp. onion powder
1 tbsp. garlic powder
3 bay leaves

1/2 TBSP whole peppercorns
1 gallon water

turkey legs injected and submerged in brine. These are over a pound each, a couple are 1 1/2.

 

I'll pop back Sunday with the Qview!!

post #5 of 10
Thread Starter 

So today is the day!!

Used the old offset smoker. Needs a coat of high temp paint, but its still doing its thing!

 

Thin smoke wafting

Turkey legs on the Q-Mat are in at 7:00 am

After, some quality time in the smoker, the results look great!

post #6 of 10
Looks great! Look for a post by BDSkelly or pm him he's done them if your not happy with how yours turned out. From the looks of them your most likely happy!
post #7 of 10

How did them legs taste?  I've got some in a brine recipe that Shoneyboy shared, it's a modified version of Pops brine.  How long did you brine them, and were they salty?  Mine have been in for 1 day and the recipe calls for three.  I am worried about them being too salty.  Your drums look beautiful!  POINTS!

 

Mike

post #8 of 10
Thread Starter 

Thanks! I kept them in for three days. I was worried about the salt too, but it was good! Next time, I'd omit or reduce the onion and garlic. It was too much I think.

post #9 of 10

if you leave the skin on, will the bring go into the legs?. i have always injected the legs to get the flavor that i was looking for.

Danny Lang

post #10 of 10
I smoked disney turkey legs cured with pops brine (low salt version). They were not as great as I expected. Tasted like chemically cooked. Granted, the bar for theme park food is set really low considering the excitement and physical effort you put into a day there. We really like them when we were down in Orlando. Would probably have liked mine too.

I don't think I will make them again.
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