These smoked turkey legs are juicy, tender, and incredibly smoky and flavorful—just like the ones you get at Renaissance fairs and Disney parks! (The best way to smoke turkey legs, imo!) Thanks to an overnight brine and an oven braise to finish!
If youre new to the world of smoking this is a great recipe to start with.
Because they are made outside, these smoked turkey legs are unquestionably a summer/early fall seasonal dish. Unlike grilling, however, smoking is mostly hands off. Because you don’t have to stand outside the entire time you’re cooking, it’s ideal as the weather cools.
Like all smoker recipes, this is a low-and-slow cooking process. But unlike larger cuts of meat that can take up to 8 hours to cook, these turkey legs only need about 3 hours. 5 hours of active cook time.
Because Jimmy makes these turkey legs so often for us throughout the summer and even into the fall, I asked him to write up the recipe so I could share it with you. [feast_advanced_jump_to].
Ah, the allure of the smoked turkey leg. A succulent, smoky masterpiece that evokes memories of summer festivals and amusement parks. But is it possible to reach this culinary bliss without having to deal with brining? The answer is definitely yes, my friend.
While brining isn’t strictly mandatory, it’s like the secret ingredient that elevates your smoked turkey legs from good to epic. Think of it as a magic potion that infuses the meat with flavor and moisture, transforming it from a dry, bland bird limb into a juicy, flavorful masterpiece.
The Science Behind the Brine
What is the science behind this culinary magic of brining turkey legs? Well, brining is simply soaking the legs in a mixture of salt, water, and other flavorings. This process works its magic in two ways:
- Flavor infusion: The salt in the brine penetrates the meat, carrying along those delicious spices and herbs, resulting in a more flavorful end product.
- Moisture retention: The salt also helps the meat retain moisture during the smoking process, preventing it from drying out and becoming tough.
The Verdict: Brine or No Brine?
So, do you have to brine your turkey legs before smoking? Technically, no. Turkey legs can be prepared without the brining step and still be edible. However, if you’re aiming for that next-level experience, brining is your secret weapon. It’s the difference between a decent meal and a mouthwatering culinary adventure.
Here’s a quick breakdown of the pros and cons of brining:
Pros:
- More flavorful: Brining infuses the meat with flavor, resulting in a more delicious end product.
- More tender: Brining helps the meat retain moisture, preventing it from drying out and becoming tough.
- Faster cooking time: Brined turkey legs tend to cook faster than unbrined ones.
Cons:
- Extra time and effort: Brining requires additional time and effort, as you need to prepare the brine and soak the turkey legs.
- Potential for over-salting: If you’re not careful, you can over-salt the turkey legs by using too much salt in the brine.
The Bottom Line
If you’re looking for the best possible results, brining your turkey legs before smoking is definitely worth the effort However, if you’re short on time or simply don’t want to deal with the extra step, you can still smoke unbrined turkey legs. Just be aware that they may not be as flavorful or tender as brined ones.
Here are some additional tips for smoking turkey legs, whether you choose to brine them or not:
- Use a good quality smoker: This will ensure that your turkey legs are cooked evenly and at the right temperature.
- Use the right wood chips: Different wood chips will impart different flavors to your turkey legs. Experiment with different types to find your favorite.
- Cook the turkey legs to the right temperature: The internal temperature of the turkey legs should reach 170°F before you remove them from the smoker.
- Let the turkey legs rest before serving: This will allow the juices to redistribute, resulting in a more tender and flavorful bird.
With these tips and a little bit of patience, you’ll be well on your way to smoking delicious turkey legs that will have your friends and family begging for more.
Why These are Better Than Disney Turkey Legs
The smoked turkey legs are terrible, even though Jimmy always gets one when we visit Disney (or Renaissance Fairs). He claims it’s because he’s “a predictable man.” ” “.
But Disney and Renaissance fairs make two major mistakes with their smoked turkey legs. First, they leave the skin on when they serve them to you. The appearance of the turkey legs is improved by smoking, but the skins become nearly inedible due to their unpleasant, rubbery texture.
Instead, were going to cook them with the skins on to help trap moisture and juices and delicious fatty flavor, but then remove the skin before serving. The best of both worlds. Second, Disney (as far as Ive been able to find) doesn’t braise the turkey legs after smoking them. This is a step a lot of the other copycat Disney smoked turkey legs skip too (aside from Alton Browns smoked turkey legs, which inspired my recipe), and Im not sure why. It makes such a difference in the tenderness of the meat!
Turkey legs have a lot of tough tendons which can be a real pain to eat around. Because the meat sticks to the tendons, which stick to the legs, you end up trying to eat around these thick, quill-like tendons. Its awkward looking and robs you of some prime eats. Braising the turkey legs in the oven after removing them from the smoker helps break down those tough tendons. The turkey meat easily separates from the tendons making them much easier and less fussy to eat. Not to mention, it just adds a lot of flavor.
Heres what youll need to make these smoked turkey legs.
- Turkey Legs: Usually found in the store’s poultry department I’ve been able to find them here in Boston for the entire year. My best option for locating them has been Wegmans, but Stop and Shop also carries them. If you’re not sure if your grocery store carries them, give them a call.
- Kosher salt: I use Diamond Crystal Kosher Salt, which is half as salty as other brands. If you’re measuring by weight, the brand of salt you use is irrelevant; however, if you’re measuring by volume, you should use half as much salt in your brine.
- While light brown sugar can be used, dark brown sugar tastes better.
- Onions – White or yellow
- Garlic – One whole bulb.
- Rosemary – Fresh rosemary is best here.
- Thyme – Fresh thyme is best.
- Black Peppercorns – Whole, un-cracked peppercorns.
- Bay leaves: I enjoy The Spice House’s Turkish bay leaves.
- The turkey legs should be smoked and then braised in unsalted chicken stock. If you don’t have chicken stock, you can use unsalted broth or bouillon.
You will need a smoker in order to make these smoked turkey legs. Theres no getting around that.
- The Masterbuilt30″ electric smoker is the one I use the most. Its about ~$200 and a great entry level model. Make sure you can set it up on concrete or brick; do not place it on grass at all.
- A six-quart Cambro container should be big enough to fit all six turkey legs inside. Another useful item would be a stock pot, large gallon bags, or any other large container with a lid or airtight seal. What matters most is that the turkey legs are completely submerged. Weigh them down with a plate or cutting board if needed.
- Whether you’re using applewood or cherry wood chips in your smoker, make sure you’re using the right kind of wood. The Masterbuilt 30″ smoker users wood chips. But some smokers use wood pellets, not chips.
NOTE: Depending on what kind of smoker you have, the process for using it may differ. Make sure you read your smokers instructions for proper heating and smoking!.
How Brining Prevents Dry Turkey Meat
If you hate turkey because you think its always dry, I get it. Turkey is notoriously difficult to cook perfectly without drying out. This can be prevented easily with a step called brining.
For smoking turkey legs, I like to use a very flavorful liquid brine instead of a dry one. Smoking takes hours, and we want the extra security of more liquid inside the meat.
By brining the legs for at least four hours or (even better) overnight, youll get a lot of flavor inside the meat, and prevent the turkey legs from drying out. It also gives the salt time to start dissolving some of the muscle proteins in the turkey legs, meaning a more tender turkey for you!
One of the best ways to keep meat juicy is to cook it slowly and low. Nothing is slower or lower than smoking meats, my dear.
To make the brine: Bring one quart of water to a boil on the stove. Stir in the salt, sugar, aromatics, and seasonings. Once the heat has been turned off for thirty minutes, move it to a large brining container and fill it with three quarts of cold water. Refrigerate until very cold before submerging the turkey legs.
State Fair Smoked Turkey Legs STEP 1: The Brine CWC Style
FAQ
Do you have to brine a turkey before smoking it?
Why are my smoked turkey legs tough?
What happens if you don’t brine a turkey?