Smoked Turkey Legs Recipe

You see these everywhere, at every large event that you go to – Ball games, amusement parks, outdoor concerts, county and state fairs, auto races and more. Now you can make Smoked Turkey Legs at home.

Photo is a Screen Shot from the Video

Smoked Turkey Legs

Nowadays you see these everywhere at every large event that you go to – Ball games, amusement parks, outdoor concerts, county and state fairs, auto races and more.

Hundreds of people walking around gnawing on what looks, for all the world, like the barbecued leg of a dinosaur.

They are, of course, Smoked Turkey Legs .

You see so many – because they are so delicious.

Imagine for just a minute — how popular these would be at your next party or get-together.

I know, right?!?!

Or how about tailgating? Or an overnight camping trip?

These are the stuff legendary parties are made of. Legendary! Seriously.

Best of all — they are super-easy to make if you have a smoker or grill and just a little patience.

And we have a copycat recipe of the ones they make at Disneyland. That right. DISNEYLAND!!!

How good are these? Dude, they are so friggin’ good, they sell tee-shirts with their picture on them!

You think I am kidding???

BOO-YAH!!!

Check out the video and complete recipe below and then let your imagination run wild. Be sure to let us know what you come up with by leaving a comment below.

Video Courtesy of Chef Tips with Chef Jason Hill

Disneyland Smoked Turkey Legs Recipe

NOTES – This recipe requires brinning overnight. Be sure to start a day before you want to serve these.

This recipe makes enough brine for 4 – 6 turkey legs. But it is very easy to double, triple or more. So plan accordingly.

You’ll need a good BBQ Rub for this recipe. There are some good ones to be found in any large supermarket, often near the spices and/or the BBQ sauces, or you can easily make your own.

Ingredients

4 – 6 Turkey Large Legs (ask your butcher for the largest size he can get)
BBQ Rub – Store-bought or Make Your Own with the recipes below

Brine

2 cups Warm Water
1/2 cup (scant) Seasoned Meat Tenderizer
2 tablespoons Liquid Smoke
1/2 tablespoon red Hawaiian Clay Sea Salt (or regular Kosher Salt or Sea Salt)
1/4 cup Soft Brown Sugar
4 Bay Leaves
Peppercorns, as desired
8 cups Cold Water

Directions

Mix together all of the brine ingredients. Add the 8 cups of cold water last.
Put two turkey legs each in a large Ziploc bag and cover with the brine.
Repeat with other 4 turkey legs. You will have enough brine to make about 6 turkey legs.
Zip bags tight and place in a large casserole dish and let sit overnight in the refrigerator, up to 12 hours or so. Be sure the brine is touching the legs, and you can turn them around once in a while during the brining stage to ensure complete coverage.
When you are ready to smoke the legs, set your smoker to about 220°F.
Drain the legs from the brine, rinse the legs lightly under cool running water and pat dry.
Season with your favorite BBQ Rub.
Smoke for about 4 hours at 225°F. Bring the temperature down to 180°F for the last hour, or until the meat reaches an internal temperature of 160°F. When you remove the turkey legs, they will continue to cook up to the proper 165°F.