Smoked Turkey Legs, Fairground Style

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 1755 min · Turkey · gluten-free, keto, low-carb, high-protein

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Ingredients

• 2 turkey legs
• 1/2 cup kosher salt
• 1 tsp pink curing salt #1
• 1/4 cup dark brown sugar
• 1 tbsp black peppercorns
• 2 bay leaves
• 3 cloves garlic
• 1/2 tbsp onion powder
• 1/2 tbsp smoked paprika
• 2 tbsp unsalted butter
• 1/2 tsp celery salt
• 1/2 tbsp Worcestershire sauce

Method (tap to check — screen stays awake)

1. Bring 2 quarts of water to a boil with the kosher salt, curing salt, brown sugar, peppercorns, bay leaves and smashed garlic, stir until dissolved, then add 2 quarts of ice to drop it below 40°F.
2. Submerge the legs, weight them under a plate and cure in the fridge for 24 hours — the curing salt is what gives the ham-pink color and the fairground flavor, and without it these are just smoked turkey.
3. Rinse the legs thoroughly, pat dry and rest uncovered on a rack for 1 hour so the skin dries.
4. Rub with the onion powder, paprika and celery salt.
5. Smoke at 275°F over hickory for about 3 hours 30 minutes, to 175°F at the thickest part of the drum.
6. Melt the butter with the Worcestershire and brush the legs twice during the last 30 minutes.
7. Rest 15 minutes before serving; they hold a lot of heat and will burn a mouth straight off the smoker.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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