Turkey Legs

photo by Jess Gibbs

A friend of ours was reminiscing about the turkey legs they sell at county fairs and Disney World (hello, Chris!). These succulent, slow roasted legs with crispy skin and juicy insides are often seen in the meaty hands of men touring the fair grounds, gnawing the goodness right down to the bone.

He made them sound so good, I thought I would try my hand at replicating them and they turned out SO good. My whole family raved about them, my daughter even managing to eat two turkey legs in one seating. What can I say? She's a carnivore like her Dad.

If Cookies and Catwalks had a standard rating, these would hit the top of the charts. I do prep on this the night before.

County Fair Turkey Legs

photo by Pioneer Woman

6 Turkey Legs with Skin

BRINE:

4 Litres of Water (or 16 cups)
1 cup Kosher Salt (or pickling salt)
2 cups Brown Sugar
2 Tbsp. Montreal Steak Spice
1 Bay Leaf

Mix above ingredients and bring to boil, stirring to ensure all ingredients have dissolved. I make this the night before and leave on stovetop to cool over night.

While the mixture is coming to a boil, prepare your dry rub:


DRY RUB:

2 Tbsp. Chili Powder
2 tsp. Montreal Steak Spice
2 tsp. Paprika
2 tsp. Onion Powder or Onion Salt

Mix in dish and set aside.

When brine mixture is cool, place turkey in the brine. Cover the pot and sit in refrigerator for up to 8 hours (at least four).

Remove the turkey legs from the brine and rub the dry rub over each leg, covering thoroughly.

Place on broiler pan in a 400 degree oven for 20 minutes. Reduce heat to 325 and roast for another 15-20 minutes or until turkey is cooked through and juices run clear (for larger legs, adjust cooking time).