state fair smoked turkey legs

Name: State Fair Smoked Turkey Legs
Cook time: 3 h
Yield: 8
Cuisine: American
Ingredients: 8-12 - turkey legs; 1 1/2 gallon(s) water; 1 cup(s) dry rub barbecue seasoning; 1/2 cup(s) morton's tender quick salt; 1/2 cup(s) brown sugar, packed; 10 - black peppercorns; 2 - bay leaves; 3 teaspoon(s) liquid smoke

(1 RATING)

60 Pinches 3 Photos

Sherry Blizzard

Piney Flats, TN

Updated on Jul 9, 2015

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 hiking trip with my cousin during blueberry picking. What better lunch than a smoked turkey leg, some cheese and fruit! It was fantastic! What's better, you can use that smoked turkey leg in other dishes like beans, or steamed greens, or an omelet! They are easy!

Rate

prep time

cook time 3 Hr

method Smoke

yield 8-15 serving(s)

Ingredients

8-12 - turkey legs
1 1/2 gallons water
1 cup dry rub barbecue seasoning
1/2 cup morton's tender quick salt
1/2 cup brown sugar, packed
10 - black peppercorns
2 - bay leaves
3 teaspoons liquid smoke

How To Make state fair smoked turkey legs

Step 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.

Step 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.
Step 3

***Note You want to brine the meat. So leave the skin around the bottom of the leg.
Step 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.
Step 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.
Step 6

Rinse the turkey legs under cold water and return the skin to cover the legs. Pat dry with paper towels.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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