Smoked Turkey Legs Recipe - Disneyland Smoked Turkey Legs
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- Опубліковано 11 чер 2024
- This smoked turkey legs recipe is a favorite snack at Disneyland, so I decided to make my own version at home! Today I'm going to show you how to make smoked turkey legs using a simple brine and delicious dry rub. If you want the style of Disneyland's smoked turkey legs, be sure to ask your butcher for Tom turkey legs. The ones used at the park are 1 1/2 pound legs from 40-50 pound turkeys! The park sells over a million and a half of their Disneyland smoked turkey legs every year!
Here's our recipe for smoked turkey legs:
4-6 turkey legs (ask your butcher for the largest size he can get)
Brine:
2 cups warm water
1/2 cup (scant) seasoned meat tenderizer
2 tablespoons liquid smoke
1/2 tablespoon red Hawaiian clay sea salt (or regular kosher or sea salt)
1/4 cup soft brown sugar
4 bay leaves
Peppercorns, as desired
8 cups cold water
Mix together all of the brine ingredients, add the 8 cups of cold water last. Put two turkey legs each in a large Ziploc bag and cover with the brine. You will have enough brine to make about 6 turkey legs.
Zip tight and place in a large casserole dish and let sit overnight in the refrigerator, up to 12 hours or so. Be sure the brine is touching the legs, and you can turn them around once in a while during the brining stage to ensure complete coverage.
The next day, set your smoker to about 220 F. Drain the legs from the brine, rinse the legs lightly under cool running water, and pat dry.
Season with your favorite dry rub. I used my BBQ dry rub, which tasted amazing on the turkey legs. You can find the video here: • BBQ Dry Rub Recipe
Smoke for about 4 hours at 225 F. Bring it down to 180F for the last hour, or until the meat reaches an internal temperature of 160 F. When you remove the turkey legs, it will continue to cook up to the proper 165 F.
#smokedturkeylegs #Disneylandturkeylegs #Disneylandturkeylegsrecipe
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Thank you so much for the video. I have cooked the Turkey legs every Thanksgiving for the last four years now. Everyone loves it. I am cooking it today because tomorrow is 2022 Thanksgiving.
That's awesome! Thanks for letting me know!
My family justs love these drumsticks. The smell from the grill just adds to the anticipation.
I think I found the recipe I want to use this year at Christmas. Best one ever!
Finished product looks absolutely yum! But if you're going to smoke them in your grill you can lose the liquid smoke, and if you're going to brine them for 24 hrs with a sugar/salt solution and cook them low and slow for 4 hours you can lose the tenderizer. Try it :) You might enjoy them more without the off-tasting chemicals from those 2 ingredients. And loosening the skin isn't necessary either with a long brine period - the brine will go right through the skin. And, the skin left secure to the muscle will retain moisture better ensuring that extra napkins will definitely be needed at chomping time.
Great tip !!! Awesome thanks
Nice tips 👌🏽
But without the chemicals, will it still taste like Disneyland?
@@garick 🤣🤣🤣
Lpl
Nice video! Yes, I will be using your recipe and video for smoke turkey legs. Thank you for sharing.
OMG That is a mind blowing , wow really great , thanks for this video God bless you ..i gonna to try this awesome recipe . .
Love the blooper at the end!
Great Video ! I wasn't, sure how to smoke turkey Parts . Now I feel very confident about smoking turkey parts. Thanks for the video. The drum sticks turned out great !
Superb recipe, it is as good as the one at Disneyland, thanks a ton Jason!
My pleasure! Thank you for commenting.
Loved the vid, and you're recipe!!! I'll try and copycat when I can, subbed ❤💙🍗
That was awesome.
Thank you!
Oh my goodness!
I can't wait to try your recipe.....
Hope you enjoy! Let us know.
Hey, Chef! Great video! It was very concise -- truly audio & visual perfection! YOU ARE THE BEST!! Quick quest, though > How do you cook the turkey legs that are already smoked?
Just found you!
What a delight!
Turkey legs look sooo good!
And your dog is great!
looks great
Chef Hill, thanks for the recipe! We did your smoked legs (and thighs) with your rub in addition to our traditional roasted turkey this week for thanksgiving and they were phenomenal! Luckily I stashed a leg aside for leftovers the next day because all ten of them were gone!!
The only thing I would have done in addition to your preparation would be to remove the four tendons in the leg before I smoked them for easier consumption. I’m glad Christmas is just around the corner, giving me a good reason to do it again!
That is the one thing I wish I would have remembered to do for this video. I highly recommend removing the four tendons. Thanks for commenting and glad you enjoyed the recipe!
Love your recipe! Can’t wait to make them!
Hope you enjoy them! Thanks for commenting.
Looks good
looks delish
Oh my goodness looks soooooo good..
Thank you! Give the recipe a try.
Nice video, appreciate the tips!
i will be trying this tommorrow
Great job !!
My Rec TEC will arrive Monday. Cooking your recipe Wednesday. I will notify you of the out come. Great Video
Thank you for the video, I'm going to make these this Thanksgiving.
I hope you enjoy the recipe and your Thanksgiving. Thanks for commenting!
I'm going to give those a try...looks delish.....
Guy sr Hope you enjoy. Thanks for commenting.
Silicone spatulas are great for parting the skin from the meat without tearing the skin.
Thank you for your time Mr.
Got your self a new subscriber.
Thank you sir!
I'm gonna try your recipe for the superbowl. 😁
Those look sooo good omg.....
Thanks! Hope you enjoy the recipe!
I'm going to try this method for Thanksgiving turkey legs - thanks for the oven option.
K. S. K. Did you cover the top when placing in the oven?
Damn those look good, and I’m starving to too!
Thanks for tip on loosening skin for more brine penetration. I will try that. I do wonder if it matters. But why not! Extra love.
In all actuality there is a use for the 'after brine'. It can be used as the liquid in the drip pan underneath the turkey / turkey parts when outdoor smoking / grilling.
Not on his cooker style, haven’t you heard of liability? Telling people do use a juice that has raw poultry is not worth the risk. The transporting to the grill can cause people to get sick. This guy‘s professional works in a professional environment he just guards it and tells you to discard it for safety. Yes you are correct you could use it for moisture in certain styles not his style of cooker and it’s not worth the risk you could simply use water or apple juice or a non-raw poultry Brine
I loooove your turkey and your cute puppy🍸💞
Thank you!
Nice video sir! Got a GMG myself really starting to love it. Took the granddaughter to a Ren faire and she had a turkey leg and loved it. Had to find the way to do it. You have another subscriber ! 👍👍
Thanks so much! Love our grill. So much fun. What do you like to cook on it?
@@ChefTips Hello I was trolling down on you tube in this video caught my Attention so I had to see what it's about in I saw other of your video so I hit that Like in hit that Bell in I say I must Subcriber so I'm new to the Family's I saw in 1-26-22 Florida time at 11:45 Am But any who I'm glad u say we can cook it's in the Oven just keep basic it with the broth juice So thank for the receipe I can cook my Own by Using the ingredients u Us I don't no what my Uncle in Alabama put on his Turkey Legs but it's be good and I knows your is too L.o.l Ok Chef Tips be bless u and your Family's and be Safe
Thanks Chef.
Those really look tender and tasty. 😋
Thank you 😋
Love all your videos
+Jules Mai Thank you!
Wow looks awesome
Thank you!
Lol. "Gotta be messy" as he uses a napkin. Looks delicious tho. Great Video.
I gotta do that some day
Don't know if you read but in one of your videos you made me drive to Wal-Mart just cook what you were making. bc it looked so good. I need to stop watching your videos so late at night. lol
Chef Tips Hey Mr. Hill, have you been working out? You're looking buffier than usual! Also hope you're planning to do another Portland trip this summer! Some good food carts are awaiting, and as always, other good restaurants are always there as well!
Hi Chef did you use any wood in the smoker to cook the turkey legs..?
Chef Tips thank you for smoked turkey legs recipe tips
What wood did you use to smoke them? Looks.great
Love your personality so much. Honestly someone needs to sign you to food network or something.
+Bryan Flores Ha ha! Thank you!
Brine magarita sounds good, Chef!
Video of the day, Jason! We've been to Disneyland twice in the last 4 years, and I still have never tried the Turkey legs. That'll change for next time. But in the meantime, I'll brine & smoke a few just like this. Who knows, I just might be disappointed in Anaheim after trying this recipe!
SmokeyGoodness Thanks Dan! I think it's the best bang for the buck at Disneyland right now.
I want to use unseasoned tenderizer to cut down on the sodium and salt taste. Will have an effect on the outcome?
Is prague powder #1 (curing powder) needed to give it a pink ham look?
If i was going to make a few dozen of these for a aoky get together, could I cook these in advance and wrap them in foil and keep them in a steamer to bring them to temp and keep them or will that dry them out too much? Any ideas or recommendations?
I think yours are better than Disneyland too😀
What was the name of the dry rub put on after you dried them off?
Thanks,
FIGHT ON.
OMG Jason those look amazing!! I think I will pass on the margarita though....lol
Stacey M Thank you!
Yummy....
Hi, can you do this same recipe for a whole turkey? and if so what would be the ingredients for the Brine? and what flavor wood chips did you use in your smoker?...Would like to smoke a turkey for thanksgiving, Thank you in advance
Good mmm
Look really delicious. Why was it necessary to wash off the brine? I thought with the brine on the flavour would be enhanced. I bought the turkey drumstick already smoked . How is that prepared?
The brine would be too salty if you added another seasoning that had salt.
Brine isn't like glaze. Glaze flavors the outside and can be put on as briefly as right at the end of cooking. Brine does add flavor but its purpose isn't so much taste as it is texture. The salt actually chemically alters the proteins in the meat, making it more tender. You wash it off then because otherwise it would be too salty, but not to worry, the salt flavor has penetrated the meat pretty thoroughly after 24 hours.
You can do this with pork chops too, although you never want to brine a pork chop longer than 4 hours. Pork breaks down too thoroughly. JUst add your salt, pepper corns, onion and garlic powder to the water and brine them. They don't pan fry very well when brined but they are exceptional when grilled and still pretty good when roasted.
Ok. Thanks
That looks delicious nice vedio!
Nice WHAT???????
awe that dog though... 😘
8:15!!! is that what that animal was! man that was a cat sized ferret or something. looks like a rodent. i'm sure it was a large chinchilla. i'd have to take it home with me, animals always like me better anyway.
I see all of these “trying this now” and “OMG can’t wait to try this” I wanna know how this came out for anyone who said they were gonna try?
great video! thank you keep them coming 😊
I've never used meat tenderizer in my Turkey brine. This recipe used both tenderizer & kosher salt. My Turkey legs came out just a little on the salty side. My brine is 1cup kosher salt to 1gal water.
Hey my Friend this Drumsticks looks very Delicious
Greetings from Vienna
Herbie
Herbie Grillt Thank you Herbie! Greetings.
Omg u r making me so hungry and I am going to Disney land Wednesday 23 2015
Looks delicious! Where's the recipe for the sugar rub?
yep - im totally making these this Thursday! I already have all the ingredients.... now let me go wipe my drool.... lol
How did they go? 😂
mad skillz... at the end. :P
ytube777 Ha ha, exactly! ;-)
Awesome gonna try smoke some this weekend on my GMG! What type of pellets are you using on yours? I like smoking with mesquite but my wife doesn't like that strong smoke flavor. I smoked a whole turkey last year with apple pellets which came out great but just a mild smokey flavor.
+King Ziah How did they turn out?
+Chef Tips Turned out great! My kids loved it thanks Chef!
seriously that was a great video, got some legs in the smoker right now, hope they turn out as good as your looked.
Thank you. Hope you enjoy those turkey legs!
Great job and video. I could clearly see the glands in your mouth were watering before you took that bite lol!
Ha ha thanks!
Is rinsing mandatory? Will it affect the brine?
Yes!!
I agree!
GOSH, DANG, Jason! Those big, fat turkey legs looked so good, I just wanted to jump thru this screen and chow down like a piranha when you pulled them off the smoker. Your little doggie is lucky I wasn't there to fight him/her for a bite! So, with that tiny nibble you took, could you even taste it? Well, I'm ALL IN! You get "thumbs up" & a subscription from me. KEEP UP THE EXCELLENT WORK -- OUTSTANDING VIDEO! THANK YOU!
Ha ha! Thank you!
I also tried the turkey leg in Tokyo Disneyland's Westernland.
Those look amazing! Had my mouth watering. Hope the camera was ok at the end....Lol!
iDoLiZeDbyALL Thanks! Yes, Veronica moved away just in time! ;)
I don't have a smoker at home. Can I cook it in the oven? And how?
Lolh good video!
Thanks!
8:30 Doesn't this guy look like Stu (Ed Helms) from The Hangover?
just got back from the grocery store, all they had was smoked turkey legs. Will this process still work as far as the brine goes? I want to do this right but the smoked turkey leg put a kink on the whole process.
Trying this now!! Thank you for reminding me to pull back the skin...totally forgot!! I do it on my ribs by removing the membrane. Also love the idea of a rub AFTER 24 hours of brining and last idea of melted butter is the dagger....Your the MAN
What brand of seasoned meat tenderizer did you use? I haven’t seen one that shade of dark sienna before?
I used Prague powder
Im going to try this in my orion and see how it comes out.
Brandon Dame Let us know how they come out!
definitely when you copy these type of festival turkeyegs at home they are better, i think because we do put extra love into them, doing them at the rate the parks and festivals do, they just ham the legs (cure) and smoke. your reactiob to each one i could immediatly tell yours were better.
haha true but the amount of tenderizer and adding butter is the real trick there. the one from Disney looks dry and that paper wrapping just suck the oil out making it even dryer
but you can't expect any take-aways to be as good as fresh out of the grill so
Joshua Freeman exactly they seem to be tough when they come from Disneyland & the fairs when my uncle smokes turkey legs they are tender and falling off the bone
It's wax paper, generally Marmda.
That looks good. Can you write the recipe. .."" I want to make them. Thanks.
I have a great idea to improve the legs. Remove the tendons before smoking. Cut around the ankle and pull out the 4 large tendons with pliars. That will greatly improve the eating experience.
vanscoyoc Great tip! Thanks for sharing that!
I didn't know that! I'll try removing those this time. Good video and great tip random UA-cam commenter.
Removing those tendons wasn't as easy as I assumed. Tough, but completely worth it! Thanks for sharing 👍
Agreed. But a very difficult thing to do.
What flavor pellets did you use
Though I can't say for certain, but having had those amazing drumsticks myself, highly suspect that they use brining salt, sometimes called Prague powder to obtain that almost ham style smoked flavor to the turkey. ( You can buy on Amazon) Any smoked turkey that you even buy in the grocery store has this ham type flavor. Good thing about smoked turkey, is that the often neglected drumstick, will not have that somewhat stronger flavor that many find undesirable, all parts of the turkey would have the same flavor consistency. Bad part about brining salt is that it has sodium nitrate, which I don't freak out about, on occasion.
My opinion regarding the most important thing about brining paying attention to the type of salt used in recipe. No, designer salt not required. However, generally many use just slightly more expensive kosher salt, but even then, you have to pay attention to hopefully the recipe stating which type of any salt, even kosher salt is used. Reason for that is that the density/grains of the various salts will measure differently, and some are quite concentrated. For example, if recipe stated 1 cup of Diamond Crystal Kosher salt used, and you decided to use a corse grain of Morton Kosher, it would likely be too salty. Same goes for table salt substitution.
Not sure why meat tenderizer used. It is considered that whole osmosis concept of brining is considered to be the contributor for desired results. Despite any method, the most important thing to remember is using a quality digital the thermometer and assuring that poultry is safely cooked to 165 degrees, and most certainly not over cooked.
Not trying to be unkind or critical, the end results looked very appealing.
Carolyn Braynt okay bye....upload your own video then (-_-)
I think they look better than Disneyland's!
Thank you!
To cook in the oven what type pan would be good to use. Thank you
You can try a big sheet pan.
Hey sir. I'm getting ready to pick up the ingredients now. With the tenderizer, is it plain tenderizer or seasoned tenderizer? I have both.
+Angela Roberts Hi Angela! Sorry for the delayed response. I used seasoned. It really does not make too much difference.
Thanks.
What wood chips are you using to smoke them...flavor ?? Cherry, Apple, pecan ????
Let us know, thanks
I believe It was a blend of apple, hickory and mesquite.
Why use liquid smoke when you're putting them in the smoker?
No Prague powder?
Is it absolutely necessary to put in the meat tenderizer? I use 1/4 cup fresh lime juice and 1/4 cup apple cider vinegar to tenderize 3 lbs meats. Wouldn't that work just as well? Wouldn't sea salt work as well as that specialty salt? Your doggie is absolutely adorable!!! 🐶 My doggies always beg me to give them some of my dinner. They love my cooking!
Oh, where can I get the recipe for your turkey leg rub?
I just bought a bunch of chicken legs which are fairly large,gonna try this recipe with them
david pridgen Hope the turned out for you!
Yep there excellent, all that stuff is good at Fair Grounds, Race Ways Ect. IDK why, i guess cause your hungry