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Turkey Legs

Disney Style Smoked Turkey Legs

Turkey drumsticks cured overnight in a simple salt, Prague Powder, and brown sugar brine, then smoked at 325°F until deeply flavored and mahogany brown. The same curing process used at Disney and Renaissance fairs is what gives these their famous ham-like flavor.
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Prep Time 5 minutes
Cook Time 1 hour
Curing Time 12 hours
Total Time 13 hours 5 minutes
Course Main Course
Cuisine American, Disney
Servings 2

Ingredients
  

  • 2 large turkey drumsticks
  • 1 tbsp kosher salt
  • ½ tsp Prague Powder #1
  • 3 tbsp dark brown sugar
  • 1 cup distilled water must be distilled do not use bottled spring water or tap

Instructions
 

Curing

  • Make the curing brine. Combine the distilled water, kosher salt, Prague Powder #1, and dark brown sugar in a bowl or measuring cup. Stir until everything is fully dissolved. Do not heat the water, room temperature is fine and dissolving is easy.
  • Cure the legs. Place the turkey drumsticks in a zip-lock bag or a container just large enough to hold them snugly. Pour the curing liquid over the legs, making sure they are fully submerged. Seal or cover and refrigerate for 12 hours. Do not exceed 24 hours.
  • Remove and rinse. After curing, remove the legs from the brine and rinse thoroughly under cold running water. Pat completely dry with paper towels. The legs can go on the smoker immediately or be held in the refrigerator uncovered for up to 24 hours.

Smoking

  • Preheat your smoker. Get your smoker up to 325°F and add your wood of choice, hickory, apple, or cherry all work well here.
  • Smoke the legs. Place the turkey legs directly on the grates and smoke until they reach an internal temperature of 160°F, approximately 1 hour depending on the size of the legs. Check with an instant-read thermometer rather than relying on time alone.
  • Serve immediately. Pull the legs off the smoker and let them rest for 5 minutes before serving. Eat them hot.

Video

Notes

What to Serve With Smoked Turkey Legs

These are festival food at heart -- meant to be eaten outdoors, standing up, with both hands. But if you're serving them as part of a proper meal:
  • Corn on the cob -- classic outdoor pairing, especially grilled or smoked
  • Baked beans -- the smoky flavors echo each other nicely
  • Coleslaw -- the cool crunch is a good contrast to the rich, smoky meat
  • Cornbread -- check out my cornbread recipe for a natural pairing
  • Cold beer -- not optional

Frequently Asked Questions

Why does my grocery store not have large turkey legs? Most grocery stores stock standard turkey drumsticks rather than the oversized tom turkey legs used at Disney and fair venues. Ask your butcher if they can order larger legs, or check warehouse stores seasonally.
Can I make these in a regular oven? The cure works the same way regardless of how you cook them afterward, but you won't get the smoke flavor that makes these what they are. If you don't have a smoker, a charcoal grill set up for indirect cooking with wood chips is the next best option.
Why do they have to be distilled water? Minerals in tap and spring water can react with the curing salts and affect the flavor and color of the finished product. Distilled water is free of those minerals. A gallon costs about a dollar at any grocery store.
Can I cure more than 2 legs at once? Yes -- just increase the curing liquid proportionally to ensure the legs are fully submerged. Do not increase the curing time.
Keyword Cured, Disney, fair food, renaissance fair, Smoked, Turkey, Turkey Drumsticks, Turkey Legs