Smoked Turkey Legs Disney World Copycat Recipes
SMOKED TURKEY LEGS {DISNEY WORLD COPYCAT}
These tender turkey legs are cured overnight and then smoked to juicy perfection!
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- In a medium bowl, combine kosher salt, Prague powder, brown sugar and worcestershire into distilled water. Stir until dissolved.
- Loosen the skin away from the flesh on each leg.
- Using a flavor injector, inject some of the mixture into several spots on the turkey legs.
- Place three legs each into two plastic storage bags.
- Pour half of the mixture into both bags. Toss a bay leaf into each bag and seal pushing put all excess air.
- Place bags onto a baking sheet to shield fridge from any leaks.
- Place in fridge and marinate for 24 hours.
- Discard marinade and rinse each turkey leg under cold water. Pat dry.
- In a small bowl, combine brown sugar black pepper, cayenne pepper, chili powder, cumin, garlic powder, onion powder and paprika. Mix well.
- Season each leg liberally with the seasoning mixture.
- Using a smoker, smoke the legs on the highest grate over soaked hickory chips and charcoal for 3-5 hours or until the internal temperature on both sides of the bone reaches 170 degrees. Say grace and enjoy!
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- Cure. Dissolve the salt, Prague powder #1, and the sugar in the water and then pour it in a 1 gallon zipper bag. Add the meat and refrigerate in the cure for about 24 hours, and not much longer or it can get too salty. While they are curing, move them them around a few times to make sure all parts are covered with the liquid.
- Rinse. Remove the meat from the cure, rinse it so the exterior will not be too salty, and pat the skin dry with a paper towel. You can take them out of the cure and hold them in the fridge uncooked for a day or two until you're ready to smoke them, but I wouldn't push beyond that.
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- Bring water to boil in a large pan, add kosher salt and sugar and stir until dissolved. Add remaining ingredients and remove from heat, cover and allow to cool for 30 minutes.
- Add mixture to a brining bucket or stockpot and add enough cold water or ice cubes to make a minimum of 16 cups brining solution.
- Remove from brine and pat dry. Allow to dry come to room temperature for 30 minutes on the kitchen counter.
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- When the brine has cooled, pour the brine over the turkey legs, making sure they are totally submerged. Cover and refrigerate overnight.
- When the turkey legs are ready, heat your charcoal. Fill your chimney with charcoal and light the coals with a piece of newspaper. Let heat for a solid 15-20 minutes or until the coals are slightly white hot. Take 1-2 handfuls of wood chips and soak them in water while the coals are heating.
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- Add the turkey legs to a gallon ziplock bag. Carefully pour in the brine and add the bay leaves. Seal the bag shut and refrigerate for 24 hours.
- Remove the turkey legs from the brine and give them a quick rinse. Pat them dry with a paper towel. Place them on a rack in your smoker and cook until the thickest part of the leg reaches 160F. Depending on the thickness of your legs, this should take anywhere from 60-90 minutes.
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- Combine all of the ingredients for the brine in a large pot and bring to a boil. Let cool. if you're short on time, you can also start by boiling the brine with just 2 quarts of water and then adding ice to cool to 1 gallon of brine.
- While that's happening, rinse your turkey legs and set aside in a large container (one that will fit into your refrigerator). You may want to use two separate containers. When the brine has cooled, pour the brine over the turkey legs, making sure they are totally submerged. Cover and refrigerate overnight.
- If you want to expedite the process, use a marinade injector, injecting one syringe-full of brine into each turkey leg (1½ syringe-fulls for the larger turkey legs). Then, let brine as usual for 5-6 hours. This way, the turkey legs don't need to brine overnight. Sounds gruesome, but it really expedites the process, and these marinade injectors are pretty inexpensive!
- When the turkey legs are ready, heat your charcoal. Your key tools for this recipe are a charcoal grill, a chimney starter, charcoal, and wet wood chips, which provides the smoky flavor. Fill your chimney with charcoal and light the coals with a piece of newspaper. Let heat for a solid 15-20 minutes or so--until the coals are slightly white hot. Also, take 1-2 handfuls of wood chips and soak them in water while the coals are heating.
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- Make the curing liquid by dissolving the salt, brown sugar, and curing salt (Prague powder) in cool water. Stir in the black peppercorns and the bay laves.
- Place the turkey legs in a gallon zip top bag, and pour the curing liquid over the legs. Put the bag on a place and cure for 24 hours in the refrigerator.
- Remove the turkey legs from the refrigerator and take the legs out of the brine. Give them a quick rinse under cool water and pat them dry.
- Preheat your smoker to 225 degrees F. Place your turkey legs directly on the smoker. Close the lid and smoke the turkey legs for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F.
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- Combine all of the brine ingredients in a large pot and bring to a boil. Once boiling, take off the heat and add in ice to cool the brine down. Once cool, transfer to a cooler or large bucket and drop in turkey legs. Let sit in a cool space overnight.
- The next morning, set up your smoker as you like with charcoal and wet wood chips, or just wet wood chips. Let the smoker heat up to at least 275 degrees.
- Before adding the turkey legs to the smoker, rinse the brine off of the skin and pat them dry. This will render a more crispy skin.
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- In a container add two cups of distilled water with kosher salt, Prague powder, and dark brown sugar. Stir till fully dissolved. Place two turkey legs into each 1 gallon Ziploc bag and then add one cup of marinating to each bag. Remove air from the bag by folding bad around turkey leg. Put both bags into a large just in case the bags leak and put into the refrigerator for 24 hours.
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