Smoked Turkey Legs Disney World Copycat Food
SMOKED TURKEY LEGS
Steps:
- Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
- Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
- Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
- Re-warm the mop mixture over low heat.
- Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
- Mix ingredients together in a small bowl.
- Combine the mop ingredients in a small saucepan and warm the mixture over low heat.
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- Prepare the brine. In a large bowl, combine the salt, brown sugar, smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper. Then add the boiling water and carefully stir until all of the spices are dissolved. Add the ice cubes and allow the brine to cool down. It should be cool to the touch. If it is still hot, add another cup of ice.
- Soak the turkey legs. Use a large bowl or container that can hold all of your turkey legs and pour the brine in with the turkey. If you do not have a large enough container, you can use gallon size Ziploc bags. Be sure the brine covers the turkey legs entirely. If it doesn’t, add cool water until the brine covers the legs. Leave the turkey legs in the brine, covered, for up to 24 hours.
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- When the brine has cooled, pour the brine over the turkey legs, making sure they are totally submerged. Cover and refrigerate overnight.
- When the turkey legs are ready, heat your charcoal. Fill your chimney with charcoal and light the coals with a piece of newspaper. Let heat for a solid 15-20 minutes or until the coals are slightly white hot. Take 1-2 handfuls of wood chips and soak them in water while the coals are heating.
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- Make the curing liquid by dissolving the salt, brown sugar, and curing salt (Prague powder) in cool water. Stir in the black peppercorns and the bay laves.
- Place the turkey legs in a gallon zip top bag, and pour the curing liquid over the legs. Put the bag on a place and cure for 24 hours in the refrigerator.
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