Several years ago Meathead described making cured and smoked large turkey legs like those at, if I remember right, Disneyland. Did anyone try these? I want to give them a try now and can’t find the recipe. Any help would be appreciated.
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I’ve made a Disney Land style turkey leg and really enjoyed them. It’s been a while since I’ve made them, but will have to make these again!Comment
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I want to try but all the legs available here are already cooked.Comment
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After checking the availability and price of turkey legs I’m going to but 4 whole turkeys. They are relatively cheap even for the large ones right now. That will give me 8 legs, 8 thighs, 8 wings and 4 breasts to work with. I smoke or bake turkey breast often. We use the meat in several dishes we love, like green chili turkey enchiladas, or the wife makes a turkey salad with grapes in it that’s is killer. The big legs, thighs, and wings will be fun to try different things with.Comment
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If you have sous vide, I highly recommend sous viding the thighs/wings in a faux confit style (assuming you are using the legs already - if not throw them in too). I think I did 24 hours at 158.
Besides just panfrying and serving, one of my favorite ways to use the turkey confit is in a pot pie - so much better than roasted turkey in that application -
SheilaAnn I do that with the flappers, spine, and tail.
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I love me some Disney World-style turkey legs. I'll have to give this recipe a try one of these days.Comment
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texastweeter - That sucks. I haven't been in about 30 years or so.
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Cure the whole bird then smoke it. That's what I do for ThanksgivingComment
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I'd like to try that this year! Can you give me any tips, like cure time or spice rubs?
Thanks for the idea! -
Dick Anderson
8 quarts (2 gallons) water
1.5 C koshersalt
1.5 C packed brown sugar
2 Tbs pink curing salt
10 cloves
10 crushed allspice berries
4 bay leaves
4 cinnamon sticks brok in half
2 Tbs peppercorns
12-16lb turkey thawed
Bring 1 gallon of water to boil and add all brine ingredients. Once sugar and salts are dissolved remove from heat and add the other gallon of water to bring down temp. Refrigerate until chilled. Ad the bird to the brine and thoroughly inject beasts and thighs. -
Submerge bird and use a plate or something to weight it down if need be. Cure in fridge for 4 days. Remove frome brine and drain. Cover bird again with clean cold tap water. After 12 hours drain and repeat with more tapwater. After another 12 hours drain and pat dry. Add bird to a mesh ham smoking bag. Hang in fridge neck end down overnight with a drip pan beneath to dry out the skin. Hang in smoker, spray with butter flavored cooking spray and smoke at 225° with your preferred wood (pecan).
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I have tried them many times and I can 100% recommend that you give them a shot. They are delicious!Comment
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