Disney Fair legs My way

Discussion in 'Poultry' started by viper1, Apr 22, 2012.

  1. viper1

    viper1 Meat Mopper

    Soaked these longer this time and tweaked the recipe a little. ended up with a 4 day brine.

    Time to remove legs from brine. Wash real good and rub with Jans rub. Then warming a little.

    Then resting waiting on smoker.

    Into the smoker with 3 hours of Cherry at 225 degrees Done in a total 4.5 hours.

    Magic moment is here.

    Shushhh! Don't make to much noise. Bambi is tied up in her Face book games.

    took out the first three and resting for a little while. Give the other three 1/2 hour more.

    Whoops caught in the act. But honey I'm hungry ! So she makes me put it back.

    Hmmm Plates ready, Turkey, Broccoli, Brussels Sprouts, Mashed potato's and butter.

    Look at that juice flowing! Moist and good.

    I smell Food!

    So much for my lazy day and dinner. I ended up eating two of them bad boys and the wife one. But I think our two poodles at at least one whole one between them. LOL Hope you all enjoyed this i know we did since were all crashed and chilling out. Only change next time.
    3 day brine time
    And soak at least 1 hour before smoking. I just washed and forgot my normal smoke. Made the skin a little more salty then I care for.
    All in all a keeper for sure!
    Last edited: Apr 24, 2012
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good Viper, it early here but I'm confused (no big surprise there). Up at the top of your post you mention putting the legs in a 4 day brine and then at the end of your post you say that next time you're going for a 3 hour brine.

    If you can, help unconfuse me-I know when I brine poultry pieces I usually go for 3-4 hours depending on the salt concentration. 
  3. viper1

    viper1 Meat Mopper

    Sorry My bad! It should have been 3 days and not 3 hours. I goofed. But even 4 days would have been good it I had soaked in cold water an 1 hour or so. Just had a build up on the out side that washing didnt get.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hey Viper, they are looking Great...I never been to Disney but up here they are sold at the Renaissance Fair but they are so God awful over cooked and Dry they are better used for hammering the tent spikes in than eating!...JJ
    Last edited: Apr 24, 2012
  5. viper1

    viper1 Meat Mopper

    Yes I've had them that way too. There is a company that sells these already brined and cooked in large quanity's. Supposedly you just heat and serve. But nobody does that. They heat an leave them hot all day. Not very good then. Thats why i started searching and trying recipes. I make they the way a place here use to. And have been told their very close. I'm sure not perfect but daughter is brings some from disney this year for me to re compare.But every one loves these that try them.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The pink color looks like you used some Cure#1, care to share any other info on the Brine and Rub?...JJ
  7. viper1

    viper1 Meat Mopper

    Here is the recipe! Hope you enjoy.

    SMOKED TURKEY LEGS close to Disney Style

    The brine:
    2 cups tender quick salt
    1 cups brown sugar
    2 tbsp. onion powder
    2 tbsp. garlic powder
    4 bay leaves
    2 gallons water
    6 turkey legs [totally submerged in brine]*
    Sweet paprika

    Mix all brine ingredients together in a non reactive container.
    Put the turkey legs in the brine and place the container in the
    refrigerator. Let stand for at least 48 hours.*

    Remove legs from the brine and wash with cold water to remove excess.
    Then soak in cold water 1 hour.
    Rub the legs with a small amount of sweet paprika. Put legs in
    smoker and set temperature for 225 degrees F. Smoke for at least
    five hours.Untill Internal temp is 165-170 degrees.

    *Large turkey legs will require 3 full days to be fully brined
    and flavored. Smoking time at 225 degrees F will be about
    6 1/2 hours.
    bronc17113 likes this.
  8. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Thanks for clearing up the confusion on my part Viper. Now that I know that this is a brine with TQ in it I can see the need for 3 days. My first thoughts were that you were just doing the salt/sugar/water + flavoring type brine and not going for a cure.

    Looking forward to trying your recipe. I love me some great smoked t-bird legs!
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those look awesome - nice job
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice thanks for the Recipe...JJ
  11. viper1

    viper1 Meat Mopper

    Yes!But i don't inject any brine either. So I think 3 might be better. Just didnt seem all the way to center last time.n I'll do 3 next time and just soak an hour before smoking to remove excessive salt on skin.
    Last edited: Apr 25, 2012
  12. teeznuts

    teeznuts Master of the Pit

    I love the Disney turkey legs but I was at Disneyland 2 weeks ago and they didn't seem as good as they've been in the past. can't wait to try your recipe.
  13. Can not wait to try this recipe
  14. I haven't gotten into curing meats yet, and I'd never heard of cured smoked turkey legs, but looking at your bird legs has convinced me!

    I'll bet the taste is fantastic.
  15. aaron bentler

    aaron bentler Newbie

    Planning on smoking 18 legs this weekend for a 30 days until Disney going away event. Has anyone else tried this recipe? This will be my first time with turkey legs but this recipe sounds great!

Share This Page