Renaissance Festival Turkey Legs
Transport your taste buds to the bustling streets of a Renaissance fair with these smoky, succulent Renaissance Festival Turkey Legs. Perfectly brined for maximum juiciness, these gigantic turkey legs are seasoned with a robust spice rub featuring smoked paprika, garlic powder, and a hint of dry mustard for a bold, mouthwatering flavor. Slow-cooked on the grill or smoker with aromatic wood chips, these turkey legs emerge with a tantalizingly crispy skin and an irresistible smoky aroma. Whether you're hosting a themed feast or simply craving a fun, medieval-inspired meal, these turkey legs are guaranteed to impress. Best served hot, they’ll have everyone feeling like royalty! Keywords: smoky turkey legs, Renaissance faire recipe, grilled turkey drumsticks.
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Recipe Information
Ingredients
- 4 pieces Turkey legs
- 8 cups Water
- 1 cup Kosher salt
- 0.5 cup Brown sugar
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Black pepper
- 1 teaspoon Dry mustard
- 2 tablespoons Olive oil
- 2 cups Wood chips, soaked
Instructions
In a large pot, combine 8 cups of water, kosher salt, and brown sugar. Stir until the salt and sugar are fully dissolved.
Place the turkey legs in the brine, ensuring they are fully submerged. Cover and refrigerate for at least 8 hours or overnight.
Remove the turkey legs from the brine and rinse them under cold water to remove excess salt. Pat them dry with paper towels.
In a small bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, and dry mustard.
Rub the spice mixture all over the turkey legs, ensuring they are evenly coated. Drizzle the olive oil on top and rub it in to help the spices adhere.
Preheat your grill or smoker to 275°F (135°C). If using a grill, set it up for indirect cooking.
Add soaked wood chips to the smoker or grill for that signature smoky flavor.
Place the turkey legs on the grill or smoker, away from direct heat. Cover with the lid and cook for 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C). Rotate the legs occasionally for even cooking.
Remove the turkey legs from the grill once they are fully cooked and the skin is crispy. Let them rest for 5-10 minutes before serving.
Serve the turkey legs hot and enjoy your Renaissance Festival-style feast!
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 108252 mg | 4707% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 122.8 g | ||
| Protein | 244.7 g | 489% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3376 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
