Remember those smoked turkey legs at Disney? This is the closest recipe I have found.

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Recipe Summary test

prep:
15 mins
cook:
4 hrs 5 mins
additional:
6 hrs 40 mins
total:
11 hrs
Servings:
4
Yield:
2 turkey legs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Brine:
Spice Rub:

Directions

Instructions Checklist
  • Combine water, kosher salt, sugar, onion powder, garlic powder, chili powder, paprika, pepper, cumin, and sage for brine in a large pot. Bring to boil, making sure salt is completely dissolved. Remove from heat, cover, and let cool to room temperature, 20 to 30 minutes. Pour into a container and refrigerate brine until cold, or to 35 to 40 degrees F (2 to 4 degrees C).

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  • Rinse turkey legs in cold water and pat dry. Place legs into cold brine, cover and refrigerate, 4 to 6 hours.

  • Remove legs from the brine, rinse well in cold water, and dry with paper towels. Discard brine.

  • Combine oil, onion powder, paprika, garlic powder, pepper, cumin, and sage for spice rub in a small bowl; mix with a fork until well combined. Generously rub legs with spice rub until covered. Let legs sit on a cooling rack for about 1 hour.

  • Preheat a smoker to 225 degrees F (110 degrees C).

  • Place turkey legs, unstacked, onto wire racks. Place the racks into the preheated smoker. Smoke until meat is falling off of the bone, 4 to 6 hours. Remove from smoker and let rest, 20 to 30 minutes.

Editor's Notes:

Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

476 calories; protein 39.2g; carbohydrates 40.5g; fat 18.5g; cholesterol 89.1mg; sodium 22933mg. Full Nutrition
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