Turkey Leg Recipe – Frontierland – Magic Kingdom

    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.

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    Turkey Leg Recipe - Frontierland - Magic Kingdom
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    Prep Time 30 Minutes
    Cook Time 6 Hours
    Passive Time 6 Hours
    Servings
    People
    Ingredients
    Turkey Legs
    Brine
    Spice Rub
    Prep Time 30 Minutes
    Cook Time 6 Hours
    Passive Time 6 Hours
    Servings
    People
    Ingredients
    Turkey Legs
    Brine
    Spice Rub
    Votes:
    Rating:
    You:
    Rate this recipe!
    Instructions
    1. Rinse turkey legs in cold water, pat dry.
    2. For brine, combine brine ingredients in large pan.
    3. Bring to a boil.
    4. Remove from heat, cover, and let cool to room temperature.
    5. Pour into a container and refrigerate brine until cold (approximately 35-40 degrees F).
    6. Place the turkey legs into the brine.
    7. Let soak for four to six hours.
    8. Remove legs, rinse well, and discard brine.
    9. Dry drumsticks well with paper towels.
    10. In a small bowl, combine spice rub ingredients with fork untill well mixed.
    11. Rub onto turkey legs.
    12. Let drumsticks sit out for about one hour.
    13. Place turkey legs into the smoker at 225 degrees F.
    14. A light-flavored wood is best for turkey.
    15. Smoke legs for four to six hours, untill meat is nearly falling off the bone.
    16. Remove legs from the smoker, and let rest for half an hour.