How To make Barbecued Turkey Legs

The Best (and Secret) Recipe For Disney Turkey Legs

Disney Turkey Legs - Keto, Low Carb and LCHF Approved

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If you go to Disneyland or Disney World and go to Frontierland you will find a long line where they sell turkey legs. There are actually people that only go to the Magic Kingdom for the turkey legs.

This is a simple recipe but does take 24 hours to properly cure the turkey drumsticks before cooking.

If you really want to impress your family and friends I highly recommend this recipe. The taste is nothing like a regular turkey drumstick and many say it has a taste similar to ham but really good ham.

This recipe uses Prague Powder #1 that is a curing salt and should not be used for seasoning. Very important that after curing that all of the powder is removed from the meat before cooking.

To understand how to set up for indirect cooking watch this video -

Here are the links for the items mentioned in the video

ThermoWorks Products - ThermoWorks Products -

Prague Power #1 -
Kosher Salt -
Dark Brown Sugar -
Handheld Meat Thermometer -
Montreal Steak Seasoning -
BBQ Dragon Extreme Heat Resistant Gloves -
BBQ Dragon Chimney of Insanity Charcoal Starter -
Thermoworks Signals Thermometer -
Thermoworks BlueDOT Thermometer -

Brown sugar is part of the marinade but only adds about 2 grams of carbs to the turkey leg keeping you well below the 5% carbs to fat requirement.

Calories 1,136 (based on very large 1.5-pound tom turkey leg)
Sodium 14,400 mg
Total Fat 54 g
Saturated 48 g
Polyunsaturated 0 g
Monounsaturated 0 g
Trans 0 g
Total Carbs 2 g (from marinate)
Sugars 2 g
Protein 152 g

A printable version of Recipe -

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Smoked Turkey Legs On The Weber Charcoal Grill | Turkey Leg Recipe

We are smoking some big turkey legs on the Weber grill! These large legs are packed full of flavor! Smoked just right on the Weber kettle. Watch the whole video and be entertained!

Brine Recipe:
1 cup hot water
4 cups cold water
2 Tbsp sea salt
2 Tbsp brown sugar
2 bay leaves
1 Tbsp garlic powder
Dash of black pepper

Bring hot water to almost a boil. Add salt and brown sugar. Whisk until dissolved. Once dissolved, whisk in all remaining ingredients. Let cool for 30 minutes.

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#smokedturkeylegs #turkeylegs #smokedfood #turkeydinner

Smoked Turkey Legs Recipe - Pellet Smoker Turkey Legs

Thank you for watching my Smoked Turkey Legs Recipe. This smoked turkey leg recipe is quick and easy! I'm the first guy to go for the turkey legs at Thanksgiving or while visiting my local state fair. The rub and sauce I used for these turkey legs had a really good flavor. My Yoder YS640 Pellet smoker did an amazing job and the Jealous Devil Pellets I used gave these turkey legs a good smoky flavor.

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Festival-Style Smoked Turkey Legs

These festival-style smoked turkey legs are what everyone SHOULD be having for Thanksgiving rather than a whole bird! Who WOULDN'T want one of these instead of that crusty dusty dried out turkey breast??!!!

Here's the recipe for the curing brine:

2 cups cold water
2 tablespoons Diamond Crystal Kosher Salt
1 teaspoon pink curing salt (Prague Powder #1)
1/3 cup molasses
PLUS whatever else you might wanna personalize this brine with....

Brine the legs for no more than 24 hours and smoke them at 300F until you reach your own desired internal temperature.... I went with 160°F....

Enjoy!

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Smoked Turkey Legs Recipe

Smoked Turkey Legs on the Memphis Wood Fired Grill

#smokedturkeylegs #turkeylegs #howtobbqright

It’s hard to beat a good slow smoked turkey leg. You typically find these at fairs and festivals, and the turkey leg vendors always have a big line. Anytime I can eat something with a handle I’m all about it, so I want to share with you my easy recipe for smoking big ole’ turkey legs!

I bought these legs frozen at my local grocery store, but around Thanksgiving you can find them in the fresh poultry section. I let them hang out in the refrigerator for a day to thaw, and then it was time to get them in a brine.

I mixed 2 quarts of water with 1/2 cup of sugar, ¼ cup of my Killer Hogs AP Rub, and a few bay leaves. It’s a simple brine but it adds a lot of flavor to the legs and makes them juicy. The turkey legs need to soak in the brine overnight or at least 6 hours.

The next morning I removed each leg from the brine solution and let them drain on a wire rack over a sheet pan. It’s important to get all the moisture off the legs, so you can use a paper towel to blot off any excess to speed up the process.

To season the legs I sprayed each one with a little olive oil cooking spray. This layer of fat helps the seasoning stick to the skin. Season each leg with Killer Hogs AP Rub and a layer of Killer Hogs The BBQ Rub. You could substitute any seasoning here; make this recipe your own.

To smoke the legs I fired up my Memphis Wood Fired pellet grill - set to 275⁰ running pecan pellets for smoke. Any smoker will work for turkey legs just run it in the 275-300⁰ to get the skin bite through.
Place each turkey leg on the cooking grate and smoke until the internal temperature hits in the 155-160⁰ range.

It’ll take about 1 ½ hours to get to this point, then apple a light glaze. For this I went with my Vinegar Sauce. I wanted something on the thin side and not too sweet. The acidity balances out the flavor and it has just a touch of heat to go with the flavors in the rub.

Keep smoking the legs until the internal temperature reaches 175⁰ at least in each leg. Dark meat is forgiving, so if you over shoot the temp a little it’s not the end of the world. You will need a good thermometer for checking internal temperature; if you don’t have a Thermapen, I highly suggest picking one up. I use it more than I do any of my smokers.

Once the legs hit target temp, remove each one from the smoker and allow to cool a few minutes before serving. I couldn’t wait to grab one of these legs and take a monster bite!

The legs turned out just right; the outer skin was a little sweet with a spicy note, and on the inside, it was tender and juicy. Pecan smoke created a nice smoke ring in these legs, and it’s mild enough not to over-power the meat. You’ll have to give this recipe a try the next time you fire up those pits!

Ingredients:
- 8 Turkey Legs
- 2 quarts water
- 1/2 cup Sugar
- 1/2 cup Killer Hogs AP Rub -
- 2-3 Bay leaves
- ¼ cup Killer Hogs The BBQ Rub -
- 1 cup Killer Hogs Vinegar Sauce -

Directions:
1. In a large bowl combine water, 1 cup sugar, ¼ cup AP rub, and bay leaves. Place the turkey legs into the brine solution and refrigerate overnight or at least 6 hours.

2. Remove the legs from the brine and drain over a cooling rack. Pat the excess moisture off with paper towels to speed the process.

3. Prepare smoker for indirect cooking at 275⁰ using pecan wood for smoke.

4. Spray the outside of each leg with olive oil cooking spray and season with the remaining AP rub and a light coating of The BBQ Rub on all sides.

5. Place the legs on the smoker and cook until internal temperature reaches 155-160⁰.

6. Glaze each turkey leg with the vinegar sauce and continue to cook until the internal temperature reaches 175⁰ then remove from the smoker and rest for 5-10 minutes before serving.

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Turkey Legs Grilled!!!! The best ever!!!

Seasoning; Old Bay, Garlic Powder knorr's chicken seasoning.