This recipe recreates the iconic flavor of the giant turkey legs served at Disney parks, featuring a sweet, smoky, and salty ham-like taste with a tender and juicy texture.
Ingredients
For the Cure:
4 turkey legs (about 1-1.5 lbs each)
1 gallon cold water
1/3 cup kosher salt
1/4 cup brown sugar
2 teaspoons Insta Cure #1 (sodium nitrite cure, follow package instructions)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon dried thyme
4 bay leaves
For Smoking:
2 cups wood chips (apple or cherry recommended)
Optional: Honey or maple syrup for glazing
Instructions
1. Prepare the Cure:
In a large, non-reactive container or brining bag, combine the cold water, kosher salt, brown sugar, and Insta Cure #1. Stir until dissolved.
Add the garlic powder, onion powder, black pepper, smoked paprika, ground cloves, nutmeg, thyme, and bay leaves. Mix well.
2. Cure the Turkey Legs:
Place the turkey legs into the brine, ensuring they are fully submerged. Use a plate or weight to keep them under the liquid.
Refrigerate for 24-48 hours. For the most authentic flavor, aim for closer to 48 hours. Turn the legs occasionally to ensure even curing.
3. Rinse and Dry:
After curing, remove the turkey legs from the brine and rinse them thoroughly under cold water to remove excess cure.
Pat the legs dry with paper towels and place them on a wire rack. Refrigerate uncovered for 12-24 hours to develop a pellicle, which helps the smoke adhere.
4. Prepare the Smoker:
Preheat your smoker to 225°F (107°C).
Soak the wood chips in water for at least 30 minutes, then drain.
5. Smoke the Turkey Legs:
Place the turkey legs in the smoker and add the wood chips to the smoker box or directly onto the coals.
Smoke the turkey legs until they reach an internal temperature of 165°F (74°C), about 3-4 hours. If you want a slightly crispier skin, increase the temperature to 275°F (135°C) for the final 30 minutes.
6. Optional Glaze:
For a touch of sweetness, brush the turkey legs with honey or maple syrup during the last 20 minutes of smoking.
7. Rest and Serve:
Let the turkey legs rest for 10-15 minutes before serving. This allows the juices to redistribute, ensuring maximum flavor and tenderness.
Tips:
For an extra smoky flavor, use hickory wood chips.
Serve the turkey legs with mustard, barbecue sauce, or your favorite dipping sauce for an added treat.
Leftovers can be reheated in the oven or shredded for use in soups, sandwiches, or casseroles.
These ham-cured turkey legs are perfect for a hearty meal or recreating the magic of Disney World in your own backyard!
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