Disney style turkey legs

Discussion in 'Poultry' started by bladebuilder, Mar 31, 2016.

  1. Hey all!! Just to get things in perspective, I have searched a bunch here, read dozens of threads. I see some great drums, but not really any recipe. Are you using Pops brine? If yes, great! If not, has anyone nailed it, and outlined the recipe and process? Got a dozen jumbo drums, and want to get them in so I can mayby get 'em cooked Sunday. Thanks in advance!!
  2. Here's one I found that is pretty darn close.

    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.

    If you do not have tenderquick, you can substitute heaping tablespoons of cure #1 and 1-2 cups of salt depending on how salty you like things. I also increase the brown sugar to 2 cups. for large legs I inject them with the brine mixture.

  3. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Looking forward to seeing what you come up with!

  4. So after digging around here and on the web, I went with this for a kick at the cat.

    The brine:
    1 cups tender quick salt
    3/4 cups brown sugar
    1 tbsp. onion powder
    1 tbsp. garlic powder
    3 bay leaves

    1/2 TBSP whole peppercorns
    1 gallon water

    turkey legs injected and submerged in brine. These are over a pound each, a couple are 1 1/2.

    I'll pop back Sunday with the Qview!!
  5. So today is the day!!

    Used the old offset smoker. Needs a coat of high temp paint, but its still doing its thing!

    Thin smoke wafting

    Turkey legs on the Q-Mat are in at 7:00 am

    After, some quality time in the smoker, the results look great!

    mike5051 likes this.
  6. b-one

    b-one OTBS Member

    Looks great! Look for a post by BDSkelly or pm him he's done them if your not happy with how yours turned out. From the looks of them your most likely happy!
  7. mike5051

    mike5051 SMF Premier Member

    How did them legs taste?  I've got some in a brine recipe that Shoneyboy shared, it's a modified version of Pops brine.  How long did you brine them, and were they salty?  Mine have been in for 1 day and the recipe calls for three.  I am worried about them being too salty.  Your drums look beautiful!  POINTS!

  8. Thanks! I kept them in for three days. I was worried about the salt too, but it was good! Next time, I'd omit or reduce the onion and garlic. It was too much I think.
  9. if you leave the skin on, will the bring go into the legs?. i have always injected the legs to get the flavor that i was looking for.

    Danny Lang
  10. I smoked disney turkey legs cured with pops brine (low salt version). They were not as great as I expected. Tasted like chemically cooked. Granted, the bar for theme park food is set really low considering the excitement and physical effort you put into a day there. We really like them when we were down in Orlando. Would probably have liked mine too.

    I don't think I will make them again.

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