Blue Ribbon Roasted Turkey Legs
Flavorful smoked or roasted turkey legs are always popular at state fairs and festivals. These “caveman pops” can be eaten plain or with your favorite barbeque sauce or blue cheese dressing as a dipping sauce.
Roasted Turkey Legs
Ingredients:
For brine:
1 gallon cold water
1/2 c. kosher salt
1/2 c. granulated sugar
6 turkey legs
For rub:
2 tsp. chili powder
2 tsp. sweet paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 tsp. olive oil
Preparation:
For brine: Whisk together water, salt, and sugar to create brine. Once liquid is clear, place three turkey legs in gallon Ziploc bag and pour in half of brine mixture to cover. Repeat with remaining three legs. Refrigerate for four hours to overnight.
For rub: combine all ingredients listed for rub in a small mixing bowl and mix thoroughly.
To Roast:
Remove turkey legs from brine and pat dry. Season legs with rub and place onto a sheet tray with wire rack and allow to marinate for 15 minutes. Preheat oven to 425°F while legs marinate. Once oven is at temperature, roast turkey legs on wire rack for 45 minutes or until skin is golden brown and internal temperature has reached 165°F. Remove turkey legs from oven and allow to rest for five minutes. Wrap bottom of legs with aluminum foil for easy handling and serve with any desired sauces you may want for dipping.
