Giant Disney turkey legs were initially launched in the 1990s at Disney World, and they were such a hit that they were rapidly expanded to the other parks. Turkey legs used to be approximately 22 ounces, but now they average around 34 ounces. Every year, more than 1.6 million turkey drumsticks are devoured at the resort, and you can even buy merchandise (t-shirts, caps, magnets, etc.) with images of the renowned leg on them.
According to urban legends, these massive turkey legs are actually Emu legs. But make no mistake, these are turkey legs. They just happen to be descended from extremely huge turkeys. Because the birds weigh approximately 50 pounds, their legs must be enormous merely to sustain them. They’re also smoked, which isn’t a usual method of cooking turkey, so the flavor may be new to some visitors.
| Prep Time | 30 Minutes |
| Cook Time | 6 Hours |
| Passive Time | 6 Hours |
| Servings |
People
|
- 1 gallon Water
- 1 cup kosher salt
- 1/2 cup Sugar
- 2 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 1 Tbsp ground pepper
- 1 tsp rubbed sage
- 1 tsp ground cumin
- 3 Tbsp onion powder
- 2 Tbsp paprika
- 1 Tbsp garlic powder
- 1 tsp ground pepper
- 1 tsp ground cumin
- 1/2 tsp rubbed sage
- 3 Tbsp vegetable oil or light olive oil
Ingredients
Turkey Legs
Brine
Spice Rub
|
Rate this recipe!
|
- Rinse turkey legs in cold water, pat dry.
- For brine, combine brine ingredients in large pan.
- Bring to a boil.
- Remove from heat, cover, and let cool to room temperature.
- Pour into a container and refrigerate brine until cold (approximately 35-40 degrees F).
- Place the turkey legs into the brine.
- Let soak for four to six hours.
- Remove legs, rinse well, and discard brine.
- Dry drumsticks well with paper towels.
- In a small bowl, combine spice rub ingredients with fork untill well mixed.
- Rub onto turkey legs.
- Let drumsticks sit out for about one hour.
- Place turkey legs into the smoker at 225 degrees F.
- A light-flavored wood is best for turkey.
- Smoke legs for four to six hours, untill meat is nearly falling off the bone.
- Remove legs from the smoker, and let rest for half an hour.
Sid Philips is a father of two and a loving husband. He currently resides in Pennsylvania and has been a fan of Disney since his parents took him there in 1980! Sid has visited multiple Disney parks around the world and loves each one!
Before You Go:
Recipe The Lighthouse Sandwich from Columbia Harbour House in Disney’s Magic Kingdom
Recipe Sauteed Shrimp and Scallops with Creamy Lobster Sauce from Be Our Guest Restaurant in the Magic Kingdom
Recipe The Grey Stuff from Be Our Guest in Disney’s Magic Kingdom
Recipe Sally Lunn Rolls from the Liberty Tree Tavern at Disney’s Magic Kingdom
Chicken Parmigiana Recipe from Tony’s Town Square Restaurant in Disney’s Magic Kingdom
Caramel Apple Tart Recipe from the Liberty Tree Tavern in Disney’s Magic Kingdom
Recipe Steak Baguette Sandwich with Garlic Herb Butter from Be Our Guest Restaurant in Disney’s Magic Kingdom
Recipe Sun Dried Tomato Pesto from Tony’s Town Square in Disney’s Magic Kingdom
TalkDisney.com is a participant in the Amazon Associates Program. Some links may be affiliate links. We may get paid if you buy something or take an action after clicking one of these.
