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Disneyland Turkey Legs

#MeaterMade It Better

Cook Time 2 1/2 to 3 hours

Serves 8 to 10

8 to 10 turkey legs, about 12 ounces each
10 cups water
1/2 cup kosher salt
½ cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons dried sage
1 1/2 tablespoons black pepper
1 tablespoon smoked paprika
1 teaspoon ground nutmeg
1 teaspoon ground allspice

At least a day before smoking, combine the water with the salt, sugar, and spices. Add the turkey legs and store in the fridge over night.

Remove the turkey legs from the fridge at least an hour before you plan to smoke them. Remove them from the brine and pat dry with paper towels. If you’re going to smoke these, thread them on the sword while still cold from the fridge.

Our preference for smoking these legs is hot coal smoking in a charcoal grill. Heat one charcoal chimney worth of lump charcoal to white ashy hot — this will take about 40 minutes. Set a small aluminum drip pan in the center of your grill and pour the lit charcoal around the pan. Fill the drip pan with water and add two handfuls of hickory chips directly to the coals. Add the grill rack over the coals and place the turkey legs around the center. You may need to add more chips or coals to maintain and even heat around 250 degrees. Smoke the legs for 21/2 to 3 hours.

If you’ve got a smoker, set it up for low heat with hickory. You want to maintain a temperature between 240 and 260 ºF. Smoke the legs for 21/2 to 3 hours. Rest the legs for at least 10 minutes before serving.

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Keyword Meater, Poultry, Turkey Legs

Cook Time 2

Servings 8

Ingredients

8 to 10 turkey legs about 12 ounces each
10 cups water
1/2 cup kosher salt
½ cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons dried sage
1 1/2 tablespoons black pepper
1 tablespoon smoked paprika
1 teaspoon ground nutmeg
1 teaspoon ground allspice

Instructions

At least a day before smoking, combine the water with the salt, sugar, and spices. Add the turkey legs and store in the fridge over night.
Remove the turkey legs from the fridge at least an hour before you plan to smoke them. Remove them from the brine and pat dry with paper towels. If you’re going to smoke these, thread them on the sword while still cold from the fridge.
Our preference for smoking these legs is hot coal smoking in a charcoal grill. Heat one charcoal chimney worth of lump charcoal to white ashy hot — this will take about 40 minutes. Set a small aluminum drip pan in the center of your grill and pour the lit charcoal around the pan. Fill the drip pan with water and add two handfuls of hickory chips directly to the coals. Add the grill rack over the coals and place the turkey legs around the center. You may need to add more chips or coals to maintain and even heat around 250 degrees. Smoke the legs for 21/2 to 3 hours.
If you’ve got a smoker, set it up for low heat with hickory. You want to maintain a temperature between 240 and 260 ºF. Smoke the legs for 21/2 to 3 hours. Rest the legs for at least 10 minutes before serving.

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Spicy Maple Butterflied Turkey Legs

#MeaterMade It Better

Cook Time 2 1/2 to 3 hours

Serves 8 to 10

8 to 10 turkey legs, about 12 ounces each
10 cups water
1/2 cup kosher salt
½ cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons dried sage
1 1/2 tablespoons black pepper
1 tablespoon smoked paprika
1 teaspoon ground nutmeg
1 teaspoon ground allspice

At least a day before smoking, combine the water with the salt, sugar, and spices. Add the turkey legs and store in the fridge over night.

Remove the turkey legs from the fridge at least an hour before you plan to smoke them. Remove them from the brine and pat dry with paper towels. If you’re going to smoke these, thread them on the sword while still cold from the fridge.

Our preference for smoking these legs is hot coal smoking in a charcoal grill. Heat one charcoal chimney worth of lump charcoal to white ashy hot — this will take about 40 minutes. Set a small aluminum drip pan in the center of your grill and pour the lit charcoal around the pan. Fill the drip pan with water and add two handfuls of hickory chips directly to the coals. Add the grill rack over the coals and place the turkey legs around the center. You may need to add more chips or coals to maintain and even heat around 250 degrees. Smoke the legs for 21/2 to 3 hours.

If you’ve got a smoker, set it up for low heat with hickory. You want to maintain a temperature between 240 and 260 ºF. Smoke the legs for 21/2 to 3 hours. Rest the legs for at least 10 minutes before serving.

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Keyword Poultry, Spiceology, Turkey, Turkey Legs

Cook Time 20

Servings 2

Ingredients

2 large turkey legs
2 tablespoons Maple Chili Juicy Bird Brine Blend our blend from Spiceology

For the maple citrus butter

1 stick 4 ounces salted butter, at room temperature
2 tablespoons maple syrup
2 tablespoons maple sugar
2 tablespoons orange zest

Instructions

Get things started by butterflying the turkey legs first. Working one leg at a time, set the leg on the board with the cut part of the knuckle facing up. Use a sharp boning knife to cut through the skin and flesh along the bone. Use the tip of the knife to cut the flesh away from the bone on both sides. You may see or feel some tendons around the bones, use your fingers and the knife to pry these out. Repeat with the other leg.
Season the legs with the Maple Chili Juicy Bird Brine Blend on all sides, getting under the skin. Place the legs skin side up on a sheet pan and chill, uncovered, overnight.
Make the maple citrus butter by smashing together the butter, maple syrup and maple sugar, along with with the orange zest. Chill overnight for max flavor.
When you’re ready to cook your legs, heat your grill to 400 degrees or medium high heat. Grill the legs for 35 to 45 minutes. turning every 5 to 8 minutes until they reach an internal temp of 175 degrees F. Remove from the heat and brush them with the maple citrus butter.

Video