Festival Turkey Legs Food

RENAISSANCE FESTIVAL TURKEY LEGS

Steps:

• Pat turkey legs dry with a paper towel. You can also remove the skin to cut back on the cholesterol and fat.
• Mix 3 tbsp barbecue chicken spice blend, 1/2 cup vinegar, and 3 cups water in a pan or bag and marinate legs for 6 hours, turning once.
• Drain off 1/2 liquid, and salt lightly with more barbecue chicken spice blend (about 1 tablespoons.).
• Cover pan with aluminum foil and bake for 40 minutes at 350°F Turn legs over at 20 minutes.
• Heat grill and and transfer turkey legs when bake time is done.
• Brush on the barbecue sauce during the last 7 minutes of the grilling process; turn over legs and brush on the other side.
• Cook until a desirable brown.

FESTIVAL AND THEME PARK TURKEY LEGS

Steps:

• Combine soda, sugar, hot sauce, red pepper flakes, black pepper and onion slices in a large pot.
• Bring to a low boil and add turkey legs.
• Boil over a medium heat for about 30 minutes or until the turkey legs register an internal temperature of 165 degrees F.
• Meanwhile, preheat grill.
• Place onion slices on the heated grill and put the turkey legs on top of the onion slices.
• Brush with honey and sprinkle with steak seasoning and pepper.
• Grill over a medium heat for about 15 minutes watching carefully to avoid burning.
• Turn as needed.
• The skin should be crispy brown when the turkey legs are done.

SMOKED TURKEY LEGS

Steps:

• Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
• Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
• While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
• Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
• Defat the jus, remove the skins and serve the legs alongside the smoky jus.