Growing up, trips to Disneyland were a magical escape for my family, and no visit was complete without grabbing one of those giant, smoky turkey legs. They were a marvel—so flavorful, tender, and larger than life. I still remember sitting on a bench near Main Street, marveling at the sheer size of the leg and how the smoky, salty flavor seemed to make the whole park experience even better.
As I got older, I wanted to recreate that magic at home. Not just for myself, but to share that joy with friends and family who might not have had the chance to experience it firsthand. It wasn’t just about the food—it was about evoking the memories tied to it: the smell of the smoker, the laughter, and the sense of wonder that the turkey legs brought.
Recreating these turkey legs has become a personal challenge, a way to bring a little bit of Disneyland to our backyard, and a way to connect with those cherished moments in a new way.
Yield: 6 large turkey legs
Prep Time: 20 minutes
Brining Time: 12-24 hours
Cooking Time: ~4 hours
Ingredients
Brine:
1/2 gallon water
2 quarts of ice
3/4 cup kosher salt (adjust to taste; see note)
1/2 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 teaspoon ground cloves
1 teaspoon ground allspice
1 tablespoon paprika
Meat:
6 large turkey legs
Additional:
6 tablespoons unsalted butter (1 tablespoon per leg)
Instructions
1. Prepare the Brine
In a large stockpot, combine half of the water (2 quarts) with the salt, brown sugar, and all the spices. Heat over medium heat, stirring until the salt and sugar dissolve completely.
Remove from heat. Add the ice to cool the brine quickly to room temperature.
Tip: This method not only saves time but ensures your brine is ready to use without waiting hours for it to cool.
2. Brine the Turkey Legs
Place the turkey legs in a large container or brining bag. Pour the cooled brine over them, ensuring they are fully submerged.
Cover and refrigerate for 12-24 hours.
3. Smoke the Turkey Legs
Preheat your pellet smoker to 325°F (163°C).
Remove the turkey legs from the brine, rinse them thoroughly under cold water, and pat dry with paper towels.
Place the turkey legs directly on the smoker grates. Smoke for 3 hours.
4. Wrap
After 3 hours, remove the turkey legs from the smoker. Place each leg on a sheet of heavy-duty aluminum foil.
Add 1 tablespoon of unsalted butter to each leg. Wrap tightly to seal in the juices.
Return the wrapped turkey legs to the smoker and cook for an additional 1 hour, or until the internal temperature reaches 165°F (74°C).
5. Rest and Serve
Remove the turkey legs from the smoker and let them rest in the foil for 10 minutes before unwrapping.
Serve warm and enjoy the iconic smoky, buttery, Disneyland-style turkey legs!
FAQ (Frequently Asked Questions)
1. Can I use regular table salt instead of kosher salt in the brine?
Yes, but be aware that table salt is finer and denser than kosher salt. Use about half the amount of table salt to avoid an overly salty brine. For example, replace 3/4 cup kosher salt with about 6 tablespoons of table salt.
2. What type of wood chips should I use for smoking?
Applewood, cherry, or hickory are great choices for smoking turkey legs. Applewood gives a mild, slightly sweet flavor, while hickory provides a stronger, smokier taste.
3. Can I skip the brining process?
The brine is essential for the iconic salty, juicy flavor of Disneyland-style turkey legs. Skipping it will result in less flavorful and potentially drier meat.
4. How do I know when the turkey legs are done?
Use a meat thermometer to ensure the internal temperature in the thickest part of the meat reaches 165°F (74°C). This ensures the turkey is fully cooked and safe to eat.
5. What if I don’t have a pellet smoker?
You can use any smoker or even a grill set up for indirect heat. Add a smoker box or aluminum foil packet filled with wood chips to a charcoal or gas grill for smoky flavor. Maintain a temperature of 325°F (163°C) for consistent results.
6. Why do we wrap the turkey legs in foil with butter?
Wrapping the turkey legs in foil during the last hour locks in moisture and adds a rich buttery flavor, keeping the meat tender and juicy.
7. Can I make this recipe with chicken legs instead?
Yes! Follow the same process, but reduce the cooking time. Chicken legs usually take 2-3 hours to smoke at 325°F (163°C).
8. How long can I store leftovers?
Store leftover turkey legs in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and warm in a 300°F oven or smoker until heated through.
9. Can I add spices or herbs to the butter?
Absolutely! You can mix in garlic powder, smoked paprika, or fresh herbs like thyme or rosemary to the butter for added flavor.
10. What sides pair well with smoked turkey legs?
Classic sides like corn on the cob, baked beans, mashed potatoes, coleslaw, or mac and cheese complement these turkey legs beautifully. For a lighter option, a fresh green salad works well too.
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