State Fair Smoked Turkey Legs Recipes

COPYCAT STATE FAIR TURKEY LEGS

Steps:

• Preheat oven to 350°F and line a roasting pan with foil. Combine seasoned salt, chili powder, kosher salt, and black pepper in a small bowl. Liberally rub mixture into turkey legs, and place turkey legs in your foil-lined pan.
• Cover the pan with foil and roast for 75 to 90 minutes until the turkey legs are very tender and register 175-180°F in the thickest part of the leg.
• Remove turkey legs from the roasting pan. Preheat a grill to high heat.
• Right before serving, dry the turkey legs with a paper towel and brush them with some canola or vegetable oil to prevent sticking. Then grill turkey legs over high heat for 2 to 3 minutes per side to crisp up the skin. Serve immediately.

FESTIVAL TURKEY LEGS

Steps:

• Brush with the turkey legs honey and sprinkle them with the steak seasoning.

SMOKED TURKEY LEGS RECIPE | TRAEGER GRILLS

Steps:

• In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. Bring to a boil over high heat, stirring to dissolve the salt . Let cool to room temperature. Add the cold water and ice, then chill the brine in the refrigerator.
• Add the turkey legs to the brine, making sure they're completely submerged. Refrigerate for 24 hours, then remove the turkey legs and discard the brine. Rinse the legs under cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.
• When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Lay the turkey legs directly on the grill grates. Close the lid and smoke until the internal temperature reaches 165℉ and the turkey legs are deeply browned, 4-5 hours. Don't be alarmed if the meat under the skin is pinkish; that's a chemical reaction from the cure and the smoke.
• Serve immediately. Enjoy!

STATE FAIR SMOKED TURKEY LEGS

Steps:

• 1. Bring all ingredients EXCEPT Turkey to a boil. Stir to dissolve salt and sugar. Let it sit to room temperature. Put the brine in the fridge to get cold.
• 2. Slide your fingers under the turkey leg skins to separate the turkey meat from the skin. Do not remove the skin, but slide it to the bottom of the leg.
• 3. ***Note You want to brine the meat. So leave the skin around the bottom of the leg.
• 4. Place the cold marinade into a food-safe bucket....they are cheap and easy to find. Add the turkey legs with the skin around the turkey's ankles. Let sit in the fridge overnight and up to 24 hours.
• 5. ******Note Be careful, the longer it sits in the brine the less your meat will remain in a solid state....I personally prefer overnight.
• 6. Rinse the turkey legs under cold water and return the skin to cover the legs. Pat dry with paper towels.
• 7. Preheat the smoker to 250. I used apple wood chips. Place the turkey legs on the smoker girll and allow to smoke for 1 1/2 hours....flip the legs over and continue for another 1 1/2 hours.
• 8. Remove and enjoy, or do like I am doing and zip seal them in vacuum pack bags to take hiking on your next adventure.