How To Cook A Smoked Turkey Leg In The Oven

These Disney copycat smoked turkey legs have become a tradition in many of our readers' households effectually the holidays since we published this recipe in July 2015.

Originally adult by our aunt (my dad's older sister), we've since updated it with more details on pressing questions ya'll have asked over the years:

• Some commenters take said the turkey legs are too salty—how much common salt is optimal in the brine?
• Can I make these in the oven if I don't take a charcoal grill or smoker?
• What if I'one thousand making more or fewer turkey legs than the recipe calls for?
• Can I freeze these after cooking?
• What if my legs are very large/small?

We have answers to all these questions, equally well as instructions for making these turkey legs indoors in an oven and in a charcoal grill or smoker outdoors. Savor!

Note: This post was originally published in July 2015. It has since been updated with more particular, oven-baking instructions, and an FAQ department! The recipe itself has not been inverse. Savor!

*The* Disney turkey leg

When nosotros were young, trips to Disney Globe were met with much fanfare:

• The time off from schoolhouse! (I'll skip your multiplication tables and coloring workbooks, thank you very much!)

• The rides! (This is the year I ride Thunder Mountain and actually put my hands in the air!)*

• The characters! (Mickey Mouse! Goofy! Mustn't forget my autograph book!)

• And. THE FOOD!!!

While the food prices at Disney World were plenty to brand my parents' eyes pop with every glance at a carte board, they made an exception for just one food detail in detail: The Smoked Turkey Legs. (Because that definitely deserves some capitalization.)

Ahhh smoked turkey legs. That deliciously salty, slightly hammy meat, smoked to a dark and glossy perfection…

We'd pay the astronomical (in the mid-90s) $8 to $x for one and laissez passer it around like a meaty peace pipe, tearing off hunks of turkey like the ravenous tourists that we were so okay with beingness at that moment.

Not i for rides or theme parks, this turkey leg was THE main attraction for my mom. Mayhap it was even the reason we got her to walk through those park gates in the first place!

*Of course this never really happened, because when Sarah and I were young, we were weak-kneed scaredy-cats, and by the time nosotros were old plenty to not be weak-kneed scaredy-cats, Thunder Mountain was such a snooze fest that it felt like more of a scenic trolley ride than anything else.

A homemade, backyard smoked turkey leg recipe

So imagine our excitement when a couple years ago, my aunt started making smoked turkey legs in a charcoal grill in her backyard! The sense of taste is well-nigh exactly the same, and you can make them in a large batch with relative ease.

Nosotros headed over to their firm in Western New York for the July 4th weekend, and absolutely INSISTED that we eat these and document the procedure.

There are some tastes that make such an indelible mark on your retentivity that you become a tiny bit obsessed, and this is i of them. If you share my crazed ardor for this form of smoked poultry, read on!

FAQS: A RUNNING LOG

Earlier we become to the recipe, we take some updates and key points to ensure successful turkey legs! I've updated this every bit of November 29, 2022.

Every yr, the mastermind behind this recipe (my aunt) visits for Thanksgiving, and I have the chance to option her brain on this recipe—and your pressing questions!

It's as well salty! What happened?

Ok, brand certain you use kosher salt. Apologies folks, I should take antiseptic that from day 1 (the recipe card is updated!). Tabular array salt will be far also salty since it is more than dense than Kosher salt. If you just accept tabular array common salt, reduce it. Some sources say to reduce past 1/ii, others say to reduce a 1/4 but information technology'due south best to counterbalance your salt for accuracy since non all brands weigh the same. We have precise weights for salt in ounces and grams below. Information technology'due south upward to your preference, but smoked turkey legs should be salty and hammy!

In our recent experimenting we used Diamond Crystal Kosher Common salt, which is actually the least dense of kosher salts (relative to Morton Kosher common salt, say). So we've updated the recipe to include weight measurements.

It'southward non salty enough! Why?

Everyone's preference on salt levels is different. The original recipe called for 1 cup of table salt. After multiple contempo experiments, hither'southward where we stand:

– one loving cup (144g or five.08 oz) kosher salt: We stand up by the original, for hammy turkey legs. This is what we like! Serve the legs with starchy sides like rice, potato salad, macaroni salad, mashed potatoes, etc. to residuum their saltiness.
– 3/4 cup (108 thou or 3.81 oz) kosher table salt: The sweet spot compromise—if you like your turkey legs less hammy, but still well-seasoned.
– 1/2 cup (72g or 2.54 oz) kosher salt: Not our preference, but if yous're sensitive to salt or need to limit, this is the way to go.

What if I want to make fewer legs than the recipe calls for?

If scaling down the amount of brine, the ratio of salt to water/spices should remain the aforementioned as the original. Still, your turkey legs must be totally submerged for best results, so it may not be the best idea to scale downwardly the brine fifty-fifty if you practice fewer turkey legs.

Do these freeze well?

These turkey legs freeze corking! My aunt usually makes the total batch and freezes them in a resealable bag with the air pressed out of it, taking out a few at a fourth dimension to enjoy. Steaming is really a great fashion to reheat them!

How do I make these alee of time?

The oven-roasting method we describe afterwards in this mail service lends itself best to make-alee needs. You broil them in the oven, wrap them in foil, so refrigerate until you're ready to finish them on the grill or under the broiler so they're hot when yous're set to serve.

How big are the turkey legs yous utilize?

The turkey legs nosotros constitute at our local Wegmans were small at nigh i pound (450g) each. Yous tin can observe super big turkey legs out there—they range in size from 1 to two.5 pounds! If y'all have actress large turkey legs, brine them for the full 24 hours, and inject the brine directly into the turkey legs before the brining process begins to make sure the common salt and seasoning penetrates.

What kind of turkey are you using? What if information technology's been pre-brined?

Okay, there are basically 3 kinds of turkey:

1. Regular turkey: Contains a certain pct of water retained from processing (washing and spooky). On the bundle, information technology will say "may incorporate upward to X percent retained water."
ii. Basted or Self-basted turkey: Injected with common salt and spices. My aunt avoids this turkey, because she prefers to commencement with a fresh canvas. Typically, the breast is injected, rather than the legs, given its tendency to dry out out. Brining this blazon of turkey will be very salty, so be careful!
3. Heritage / Pasture-raised turkey: A fleck of a wild card. Heritage or pasture-raised turkeys turkeys may also accept retained water or exist self-basted, depending on processing. Read the characterization carefully. Moreover, these turkeys can often be leaner and less plump, which can lead to overcooking. My aunt reports that a straight-from-the-farm turkey turned out dry out when roasted with her "regular turkey" protocol. That said, we purchased a local pasture-raised Thanksgiving turkey this year that was plump and had the half-dozen% retained water on the label, which turned out juicy and delicious as e'er. Long story brusk, these can sometimes turn out dry out, especially if they're a leaner heritage breed or have less or no retained water. A 25°F temperature reduction may be a good idea.

Can I do this with a whole turkey?

Honestly? We've never done it.* My aunt's sense is y'all can accept a similar oven approach, with the turkey breast downwardly (to avoid drying information technology out), and roast it slower. You lot can likewise do the turkey in parts. She's tried this recipe with a whole turkey chest in the past. Even so, he hammy flavor of the legs doesn't translate too to white meat.

*I wanted to this year, but my mom nearly keeled over when she caught wind that I was fixing to make a regular Thanksgiving roast turkey this year AND a whole smoked turkey AND turkey legs (for purity of experimentation, of form). Some other year!

Do I need to rinse the turkey after brining?

Nope! In fact, before cooking, my aunt uses a marinade injector to inject more than brine into the legs to keep them moist and juicy!

Tin I brand these in my pellet smoker, kamado grill (i.eastward. Big Greenish Egg or Kamado Joe), or other smoking device?

Yes! It'southward often easier to hold a steady temperature in these smokers, and then by all means, use them if y'all accept them. Nosotros provided instructions using a regular charcoal grill, every bit this is what most people are likely to have on hand (and what my aunt uses).

I'one thousand having trouble maintaining a low and steady heat on my grill! / Can I brand these in the oven?

My aunt makes them in the oven oft, especially during the winter, for ease. Run into the box on oven roasting instructions! Extra liquid smoke provides the signature flavor, but go along in listen they volition not take the same hammy taste you get from actual smoke, and no pink fume ring. But information technology is a reasonable substitute for when you lot just don't experience like information technology. You can also terminate them on a grill for extra flavor and color.

I'1000 Short on time!

To cook and absurd the brine quickly, boil the brine in 2 quarts water, then immediately absurd it down with 64 ounces of ice for 1 full gallon of alkali. You lot can also inject the brine into the turkey legs before submerging them in the residue of the liquid, and and then brine for five-6 hours rather than the total 24 hours. For the best flavor, however, 24 hours is optimal.

I'm worried my alkali isn't tasty plenty!

Be sure to simmer the brine for at least 10 minutes to ensure the spices flavor the liquid. This recipe uses powdered spices. If you're using whole spices, boil the brine a little longer!

Smoked Turkey Legs Recipe Instructions

Combine the brine ingredients in a big pot, and bring to a boil. Allow cool. If you're brusque on fourth dimension, yous tin can besides boil the brine with simply 2 quarts of h2o. So add together 64 ounces of ice to cool to about i gallon of brine.

While that's happening, rinse your turkey legs and set up aside in a big container (one that will fit into your refrigerator). You may desire to use 2 separate containers.

When the brine has cooled, cascade the alkali over the turkey legs, making certain they are totally submerged. (Our container in the photograph below is likewise small—a large pot works meliorate.) Embrace and refrigerate overnight.

If you want to expedite the process or only have very large turkey legs, use a marinade injector. Inject 2-5 full syringes of brine into each turkey leg—notwithstanding much it will take!

(The turkey legs volition actually aggrandize as the alkali goes in. Sounds a bit gruesome, but information technology really gets the flavor of the brine into the meat, and marinade injectors are pretty inexpensive!)

If expediting, brine the injected turkey legs for 5-half dozen hours rather than the full 24 hours.

If you're just using larger legs and want to brand sure they're flavorful, you can alkali for the total 24 hours after injecting.

When the turkey legs are set up, rut your charcoal. Your key tools for this recipe are a charcoal grill, a chimney starter, natural hardwood lump charcoal, and wet wood chips, which provides the smoky flavor. Fill your chimney with charcoal and light the coals with a piece of newspaper.

(Note: if using a smoker rather than a charcoal grill, wood fries aren't necessary.)

Permit heat for a solid 15-20 minutes or so, until the coals are slightly white hot.

Likewise, take i-ii handfuls of forest fries and soak them in h2o while the dress-down are heating.

At this point, if you lot haven't already injected your turkey legs with brine, you lot can do so, injecting them with 4-5 syringes total of alkali at various points around each leg, to ensure they're moist and juicy before cooking.

Pour the coals into the grill and scatter the wood fries around the dress-down. Lay your grill rack over the dress-down.

Place the turkey legs on the grill rack and close the grill. ane chimney-full of coal is enough to outset for an average-sized charcoal grill.

Add together another chimney of coal every 20-thirty minutes, depending on the kind of charcoal you're using. Periodically add boosted wet wood chips to make more smoke every bit needed. More wood chips makes more fume, increasing the "hammy" smoked flavor of the turkey legs.

Y'all tin can cater this to your personal preferences. I like my smoked turkey legs hammy with a good smoke ring. My aunt prefers more of a natural flavor. Accept your selection!

The slow-cooking method is key here. Periodically check the smoked turkey legs, turning every once in a while, and make sure the grill maintains a temperature of 300-325°F (150-160°C).

There is some element of trial and fault to this if yous're a first-timer. Make observations and adapt amounts of charcoal, forest fries, and heat over the course of the cooking time.

Maintain the grill, charcoal, and wood fries, letting the turkey cook for 3½ to four hours, until the smoked turkey legs take a nice, night smoky color that a immature Chinese girl once thought only existed within the walls of Disney World.

Serve immediately. Wrap your smoked turkey legs with a napkin or butcher newspaper and become medieval with it! Let your inner caveman / inner Disney World fanatic dig in. :)

How to make smoked turkey legs in the oven

Make the brine equally described in the recipe, simply this fourth dimension add 1 tablespoon liquid smoke. (In case yous're wondering, ii teaspoons isn't enough and 2 tablespoons was mode too much.) Liquid smoke is a must-have ingredient for the oven method.

Brine the turkey legs, fully submerged, for 24 hours. On 24-hour interval 2, use a marinade injector to inject the alkali iv-5x in different spots around the turkey leg. The legs will visibly puff up and get bigger.

Put the turkey legs on a tall wire rack prepare in a deep roasting pan. Fill the pan with 1/2 inch (1-2cm) of water. This prevents any drippings from burning. Cover with foil and put in a 325°F (160°C) oven for 1 hr for small i pound (450g) turkey legs or 1.5 hours for larger turkey legs.

(Previous instructions on this postal service advised wrapping the turkey legs in foil and cooking for an boosted 60 minutes, such that they essentially steam and stay moist for a portion of the cooking time, just this is not strictly necessary to cook the turkey through.)

At the end of the roasting time, uncover the turkey legs, and set up the oven to a low broil. Brown each side of the turkey legs, turning the legs periodically (every 2-5 minutes, depending on your oven) to ensure that they don't fire. Best to stick shut to the oven.

Instead of using the broiler, you can also terminate them over a gas or charcoal grill to impart more color and flavor.

If you want to make these ahead, proceed with the oven instructions, and then wrap the turkey legs in foil until you're set to end them in the oven or on the grill for serving.

Prep: 12 hours

Cook: four hours 30 minutes

Total: 16 hours thirty minutes

For the brine:

• ▢ 1 gallon water
• ▢ 3/4 cup kosher common salt (for less salty and hammy, use one/2 cup; for saltier and hammier, utilize ane cup. We used Diamond Crystal Kosher Common salt—3/4 cup weighs 108g or three.81 oz)
• ▢ ½ cup brown sugar
• ▢ 3 tablespoons garlic pulverisation
• ▢ 3 tablespoons onion powder
• ▢ 3 tablespoons stale thyme
• ▢ 3 tablespoons dried sage
• ▢ i 1/ii tablespoons black pepper
• ▢ 1 teaspoon ground cloves
• ▢ 1 teaspoon ground allspice
• ▢ 1 tablespoon paprika (Use smoked paprika for oven roasting method)
• ▢ ane teaspoon liquid smoke (shake well earlier adding; apply 1 tablespoon for oven-roasting method)

You'll likewise need:

• ▢ 10 turkey legs
• ▢ natural hardwood lump charcoal
• ▢ Smoking forest chips (eastward.g. apple wood or hickory)
• ▢ Charcoal grill
• ▢ Charcoal chimney starter
• ▢ marinade injector

• Combine all of the ingredients for the brine in a big pot and bring to a boil. Let cool. If you're short on fourth dimension, you tin besides start by boiling the alkali with just two quarts of water and so adding 64 ounces of ice to speedily cool down to 1 gallon of brine.

• While that'south happening, rinse your turkey legs and gear up aside in a large container (one that volition fit into your refrigerator). You may want to use two divide containers. When the alkali has cooled, pour the brine over the turkey legs, making sure they are totally submerged. Cover and refrigerate for 24 hours. (If yous want to expedite the process or only have very large turkey legs, use a marinade injector. Inject 2-5 syringes-full of alkali into each turkey leg. If expediting, brine the injected turkey legs for five-6 hours rather than the full 24 hours. If you're simply using larger legs and want to make sure they're flavorful, you tin can brine for the total 24 hours after injecting.)

• When the turkey legs are gear up, heat your charcoal. Your key tools for this recipe are a charcoal grill, a chimney starter, charcoal, and wet wood fries, which provides the smoky flavor. Fill your chimney with charcoal and light the coals with a piece of newspaper. Permit estrus for a solid 15-xx minutes or then, until the coals are slightly white hot. Also, take 1-2 handfuls of wood chips and soak them in water while the dress-down are heating.

• At this indicate, if you haven't already injected your turkey legs with brine, y'all can do and then, injecting them with 4-v syringes full of brine at various points around each leg, to ensure they're moist and juicy earlier cooking.

• Pour the coals into the grill and besprinkle the wood chips around the coals. Lay your grill rack over the coals. Place the turkey legs on the grill rack and close the grill.

• 1 chimney-full of coal is plenty to commencement for an average-sized charcoal grill. Add another chimney of coal every 20-thirty minutes, depending on the kind of charcoal you're using. Periodically add additional wet wood chips to make more smoke equally needed. More woods chips makes more smoke, increasing the "hammy" smoked flavour of the turkey legs. You lot tin can cater this to your personal preferences. I like a very hammy smoked turkey leg; my aunt prefers more of a natural flavor. Have your option!

• The slow cooking method is central hither. Periodically check the turkey legs, turning every once in a while, and make certain the grill maintains a temperature of 300-325°F (150-160°C). In that location is some element of trial and error to this if you're a first-timer; make observations and adjust amounts of charcoal, wood chips, and estrus over the class of the cooking fourth dimension.

• Maintain the grill, charcoal, and wood chips, letting the turkey cook for 3½ to 4 hours, until the turkey legs accept a squeamish, dark smoky color.

Calories: 834 kcal (42%) Carbohydrates: 8 k (3%) Protein: 111 1000 (222%) Fat: 40 g (62%) Saturated Fat: 12 g (60%) Cholesterol: 481 mg (160%) Potassium: 1942 mg (55%) Fiber: 2 one thousand (8%) Sugar: 2 one thousand (2%) Vitamin A: 445 IU (9%) Vitamin C: 1.3 mg (2%) Calcium: 181 mg (18%) Fe: 13.eight mg (77%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for advisory purposes only. While nosotros do our best to provide nutritional data as a full general guideline to our readers, we are not certified nutritionists, and the values provided should exist considered estimates. Factors such every bit brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in whatever recipe. Various online calculators too provide unlike results, depending on their sources. To obtain authentic nutritional information for a recipe, use your preferred diet calculator to determine nutritional information with the actual ingredients and quantities used.

Source: https://thewoksoflife.com/smoked-turkey-legs-disney-copycat-recipe/

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