Smoked Turkey Legs Recipe - Disneyland Smoked Turkey Legs

turkey legs

🥗Healthier: chicken legs

💰Cheaper: pork legs

Chicken legs are leaner, while pork legs offer a similar flavor profile at a lower cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more affordable.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika adds a similar smoky flavor without the additives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola is budget-friendly.

Start with 4 turkey legs.

Carefully rub fingers underneath the skin of the turkey legs to separate it from the muscle.

Place 2 turkey legs in a one-gallon Ziploc bag with one dry bay leaf and a couple of whole peppercorns.

In a mixing bowl, combine 2 cups of hot to warm water, 2 tablespoons of liquid smoke, 1/4 cup of brown sugar, 3 oz of meat tenderizer, and 1/2 tablespoon of red Hawaiian clay salt. Stir until dissolved.

Add 8 cups of cold water to the brine mixture and stir.

Pour half the brine mixture into each Ziploc bag, ensuring the turkey legs are completely submerged.

Seal the bags and place them in a dish in the refrigerator for 24 hours, turning them every 3-4 hours.

After 24 hours, remove the turkey legs from the brine and rinse them.

Pat the turkey legs dry and drizzle extra virgin olive oil over each one.

Apply sweet dry rub to the turkey legs, getting some under the skin if needed.

Preheat the smoker to 225°F (107°C) and place the turkey legs on the rack.

Smoke the turkey legs for about 4 to 5 hours, turning them occasionally if using an oven.

After about 4 hours, baste the turkey legs with melted butter and let them smoke for a few more minutes before removing them.

Cooking Techniques

Equipment Needed

Spice Level: