Best 4 State Fair Smoked Turkey Legs Recipes
Get ready to embark on a culinary journey to savor the delectable flavors of state fair smoked turkey legs! These succulent and smoky turkey legs are a staple at fairs and festivals across the country, tantalizing taste buds with their rich and savory taste. Whether you're a seasoned grill master or a novice cook yearning to elevate your backyard barbecue skills, this guide will provide you with all the essential knowledge and tips to create mouthwatering smoked turkey legs that will be the star of your next gathering. Discover the secrets to selecting the perfect turkey legs, preparing them for optimal flavor, and mastering the art of smoking to achieve that irresistible smoky goodness. Prepare to indulge in the ultimate smoked turkey leg experience, leaving your taste buds craving for more!
Let's cook with our recipes!
COPYCAT STATE FAIR TURKEY LEGS
DIY your fair food with these giant seasoned turkey drumsticks fit for a king. They're roasted until tender and crisped up on a hot grill-so they taste just like the ones you love at the state (or renaissance!) fair.
Provided by Macheesmo
Categories Entree
Time 2h
Yield 3
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and line a roasting pan with foil. Combine seasoned salt, chili powder, kosher salt, and black pepper in a small bowl. Liberally rub mixture into turkey legs, and place turkey legs in your foil-lined pan.
- Cover the pan with foil and roast for 75 to 90 minutes until the turkey legs are very tender and register 175-180°F in the thickest part of the leg.
- Remove turkey legs from the roasting pan. Preheat a grill to high heat.
- Right before serving, dry the turkey legs with a paper towel and brush them with some canola or vegetable oil to prevent sticking. Then grill turkey legs over high heat for 2 to 3 minutes per side to crisp up the skin. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
SMOKED TURKEY LEGS RECIPE | TRAEGER GRILLS
Unleash your inner Viking with our Smoked Turkey Legs. These drumsticks aren't a wimpy, wing night special, they're big on flavor with a crusted outside and juicy turkey inside.
Provided by Traeger Kitchen
Categories Poultry
Number Of Ingredients 11
Steps:
- In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. Bring to a boil over high heat, stirring to dissolve the salt . Let cool to room temperature. Add the cold water and ice, then chill the brine in the refrigerator.
- Add the turkey legs to the brine, making sure they're completely submerged. Refrigerate for 24 hours, then remove the turkey legs and discard the brine. Rinse the legs under cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.
- When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
- Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Lay the turkey legs directly on the grill grates. Close the lid and smoke until the internal temperature reaches 165℉ and the turkey legs are deeply browned, 4-5 hours. Don't be alarmed if the meat under the skin is pinkish; that's a chemical reaction from the cure and the smoke.
- Serve immediately. Enjoy!
FESTIVAL TURKEY LEGS
Looking for a great festival turkey leg recipe? Look no further. This is the closest you'll get to those famous legs served at fairs and festivals.
Provided by Derrick Riches
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Brush with the turkey legs honey and sprinkle them with the steak seasoning.
Nutrition Facts : Calories 621 kcal, Carbohydrate 80 g, Cholesterol 198 mg, Fiber 2 g, Protein 43 g, SaturatedFat 4 g, Sodium 590 mg, Sugar 75 g, Fat 15 g, ServingSize Serves 4, UnsaturatedFat 0 g
STATE FAIR SMOKED TURKEY LEGS
Who doesn't love those State Fair Smoked Turkey Legs? Admit it....you secretly love buying those! They wrap it in tin foil, and you walk around and munch on that obscenely huge, tender, smoky lean meat that could almost be mistaken for ham while looking at all the displays and entries. I wanted to replicate that for an upcoming...
Provided by Sherry Blizzard
Categories Turkey
Time 3h
Number Of Ingredients 8
Steps:
- 1. Bring all ingredients EXCEPT Turkey to a boil. Stir to dissolve salt and sugar. Let it sit to room temperature. Put the brine in the fridge to get cold.
- 2. Slide your fingers under the turkey leg skins to separate the turkey meat from the skin. Do not remove the skin, but slide it to the bottom of the leg.
- 3. ***Note You want to brine the meat. So leave the skin around the bottom of the leg.
- 4. Place the cold marinade into a food-safe bucket....they are cheap and easy to find. Add the turkey legs with the skin around the turkey's ankles. Let sit in the fridge overnight and up to 24 hours.
- 5. ******Note Be careful, the longer it sits in the brine the less your meat will remain in a solid state....I personally prefer overnight.
- 6. Rinse the turkey legs under cold water and return the skin to cover the legs. Pat dry with paper towels.
- 7. Preheat the smoker to 250. I used apple wood chips. Place the turkey legs on the smoker girll and allow to smoke for 1 1/2 hours....flip the legs over and continue for another 1 1/2 hours.
- 8. Remove and enjoy, or do like I am doing and zip seal them in vacuum pack bags to take hiking on your next adventure.
Tips:
- Choose the right turkey legs: Look for turkey legs that are plump and have a good amount of meat on them. Avoid legs that are thin or have a lot of skin and bones.
- Brine the turkey legs: Brining the turkey legs helps to keep them moist and flavorful. To brine the legs, simply dissolve 1/2 cup of salt and 1/4 cup of sugar in 1 gallon of water. Add the turkey legs to the brine and refrigerate for at least 12 hours, or up to 24 hours.
- Season the turkey legs: Before smoking the turkey legs, season them with your favorite spices. Some popular options include paprika, garlic powder, onion powder, and black pepper.
- Smoke the turkey legs: Smoke the turkey legs over indirect heat at 225 degrees Fahrenheit for 2-3 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the turkey legs rest: Once the turkey legs are smoked, let them rest for 10-15 minutes before serving. This helps the juices to redistribute throughout the meat.
Conclusion:
Smoked turkey legs are a delicious and easy-to-make dish that is perfect for any occasion. Whether you're tailgating at a football game or just enjoying a backyard barbecue, smoked turkey legs are sure to be a hit. So next time you're looking for a tasty and unique dish to try, give smoked turkey legs a try. You won't be disappointed!
- Choose the right turkey legs: Look for turkey legs that are plump and have a good amount of meat on them. Avoid legs that are thin or have a lot of skin and bones.
- Brine the turkey legs: Brining the turkey legs helps to keep them moist and flavorful. To brine the legs, simply dissolve 1/2 cup of salt and 1/4 cup of sugar in 1 gallon of water. Add the turkey legs to the brine and refrigerate for at least 12 hours, or up to 24 hours.
- Season the turkey legs: Before smoking the turkey legs, season them with your favorite spices. Some popular options include paprika, garlic powder, onion powder, and black pepper.
- Smoke the turkey legs: Smoke the turkey legs over indirect heat at 225 degrees Fahrenheit for 2-3 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the turkey legs rest: Once the turkey legs are smoked, let them rest for 10-15 minutes before serving. This helps the juices to redistribute throughout the meat.
Conclusion:
Smoked turkey legs are a delicious and easy-to-make dish that is perfect for any occasion. Whether you're tailgating at a football game or just enjoying a backyard barbecue, smoked turkey legs are sure to be a hit. So next time you're looking for a tasty and unique dish to try, give smoked turkey legs a try. You won't be disappointed!
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