County Fair Style Turkey Legs

TentHunter

TentHunter

Moderator
I haven't been able to smoke anything for a few weeks so I am itching to do something. How about some turkey legs, you know the kind you get at the county fair that have been brined & cured like ham.


Here we go...

Six turkey Legs - about 5 pounds in all.
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Mix up some of my basic lower sodium brown sugar ham brine (Water, Salt, Brown Sugar, Curing Salt) and inject.
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Pour rest of brine over top, cover and into the fridge to brine/cure for 24 hours (they will get flipped/rotated before going to bed).
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Can't wait until tomorrow!

Stay tuned...
 
muebe

muebe

New member
These are one of my go to things to get at Disneyland.

Cliff when you get a chance can you post the amounts used for the brine? Also did you add pink salt I assume? Or Tender Quick?
 
TentHunter

TentHunter

Moderator
ACW3 said:
Oh, yeah!! Sounds like you are feeling better!! Go get'um tiger!!

Art
Click to expand...

Thanks Art! The last day or two I am finally starting to feel better, feeling human again, so I am getting up and back around. Nothing major, but I though this would be a fun easy project for the smoker.




muebe said:
These are one of my go to things to get at Disneyland.

Cliff when you get a chance can you post the amounts used for the brine?
Click to expand...

You got it! Here's what I mixed for these Turkey Legs. This is lower salt & just enough curing salt #1 to give them a hammy flavor hopefully without being too salty.

3 Quarts Cold filtered (or distilled) Water .
6 1/2 TBS Pickling Salt
2 tsp. Curing Salt #1 (also know as Prague Powder #1 - contains 6.25% Sodium Nitrite)
2/3 Cup Brown Sugar

Simply mix all ingredients in a large pot and stir for a couple minutes until dissolved. There is no need to boil this mixture. In fact...

DO NOT BOIL after adding curing salt or add curing salt to a boiled brine until it has cooled down to room temperature! Heat can at least partially deactivate the Sodium Nitrite.

Cliff
 
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Chili Head

Chili Head

New member
I love turkey legs! I feel like Fred Flintstone walking around eating one though :D

TH I gotta try your method. I've cooked them with mixed results but I didn't brine them.
 
Zephyr

Zephyr

New member
Wow, it'll be kinda like being at the fair and savoring that Turkey leg as you eat it! :p :p I can't wait to see the end product either.

ZEP
 
TentHunter

TentHunter

Moderator
Turkey legs are done!

After a 24 hour brine cure they were taken out of the brine and patted dry.

I thought long and hard about what kind of rub/seasoning to apply. I finally settled on a light coating of fresh cracked black pepper only. Onto the MAK in smoke mode for about 45 minutes, then crank the heat up to 400°.
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Almost done...
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Time to add some Pierogi Casserole & Apple Crisp for Dessert.
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Since these were dark meat I let them ride and pulled them at an I.T. of 185°
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Ooh La La were these good. The Black Pepper only as a rub was the right choice. The meat had that smoky, hammy quality I was after and was super moist & tender. The salt level was just right with just a hint of molasses & sweetness from the brown sugar. Even the skin was great and not leathery. These will definitely be a repeat performance.
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Desert was some Apple Crisp with a glass of cold cider to wash it down.
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Craving satisfied, Thanks for looking! :)
 
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