Best 2 State Fair Smoked Turkey Legs Recipes
**Smoked Turkey Legs: A Succulent Treat at State Fairs and Beyond**
Indulge in the mouthwatering experience of smoked turkey legs, a staple dish at state fairs and a delightful treat to enjoy at home. These succulent turkey legs are a true testament to the art of smoking, imbued with a rich smoky flavor that tantalizes the taste buds. This article offers a collection of recipes that guide you through the process of creating these delectable smoked turkey legs, ranging from classic preparations to innovative variations. Whether you prefer a traditional approach or crave a burst of unique flavors, these recipes cater to diverse preferences and guarantee a satisfying culinary journey. Embark on an exciting exploration of smoked turkey legs, and discover new levels of flavor that will elevate your taste buds to new heights.
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.
SMOKED TURKEY LEGS
Steps:
- Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
- Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
- Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
- Re-warm the mop mixture over low heat.
- Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
- Mix ingredients together in a small bowl.
- Combine the mop ingredients in a small saucepan and warm the mixture over low heat.
Tips:
- Choose the Right Turkey Legs: Select plump, meaty turkey legs with intact skin. Avoid legs with bruises, tears, or signs of freezer burn.
- Prepare the Brine: Use a flavorful brine to infuse the turkey legs with moisture and flavor. Experiment with different brine recipes, such as the one provided in the article, to find your favorite.
- Brine the Turkey Legs Properly: Ensure the turkey legs are completely submerged in the brine solution. Cover the container tightly and refrigerate for the recommended time, usually 12-24 hours.
- Smoke the Turkey Legs Low and Slow: Maintain a consistent smoking temperature between 225°F (107°C) and 250°F (121°C) for optimal results. This allows the turkey legs to cook evenly and develop a rich, smoky flavor.
- Monitor the Internal Temperature: Use a meat thermometer to check the internal temperature of the turkey legs. They are done when they reach an internal temperature of 165°F (74°C) at the thickest part of the leg.
- Let the Turkey Legs Rest: Once the turkey legs are cooked, let them rest for a few minutes before serving. This allows the juices to redistribute and the meat to remain moist and tender.
Conclusion:
In conclusion, making state fair smoked turkey legs at home is a delightful culinary adventure that yields tender, juicy, and smoky turkey legs bursting with flavor. By following these tips and the detailed recipe provided in the article, you can impress your family and friends with this classic fairground treat. Remember to choose high-quality turkey legs, prepare a flavorful brine, smoke the legs low and slow, and monitor the internal temperature for perfectly cooked turkey legs. Whether you enjoy them as a main course, a party appetizer, or a picnic treat, these smoked turkey legs will surely be a hit. So, fire up your smoker and embark on this delicious journey of creating mouthwatering state fair smoked turkey legs in the comfort of your own backyard.
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