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Turky Legs
- Thread starter chsalas
- Start date
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bear55
Master of the Pit
Turkey legs, brings back the thought of fair time.
- May 12, 2011
- 22,167
- 7,168
Here is an old Recipe from Viper. He says they are real close to the Disney Legs...JJ
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.
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.
teeznuts
Master of the Pit
Looks good. Did you brine them or just season them? How's the taste?
teeznuts
Master of the Pit
Looks good. Did you brine them or just season them? How's the taste?
I've heard of cutting the tendon before smoking to make it more edible, Anyone else do that or hear of it?
Here is a video on all the neat stuff to do to a turkey........ Very interesting.......... and a thread by Pops......
http://www.smokingmeatforums.com/t/130992/taking-the-ligaments-out-of-the-drumstick-all-at-once
Dave
http://www.smokingmeatforums.com/t/130992/taking-the-ligaments-out-of-the-drumstick-all-at-once
Dave
Last edited:
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