Smoked Turkey Legs Recipe - Disneyland Smoked Turkey Legs

[@andyyang7053]

Thank you so much for the video. I have cooked the Turkey legs every Thanksgiving for the last four years now. Everyone loves it. I am cooking it today because tomorrow is 2022 Thanksgiving.

[@ChefTips]

That's awesome! Thanks for letting me know!

[@tsuisei9021]

Finished product looks absolutely yum! But if you're going to smoke them in your grill you can lose the liquid smoke, and if you're going to brine them for 24 hrs with a sugar/salt solution and cook them low and slow for 4 hours you can lose the tenderizer. Try it :) You might enjoy them more without the off-tasting chemicals from those 2 ingredients. And loosening the skin isn't necessary either with a long brine period - the brine will go right through the skin. And, the skin left secure to the muscle will retain moisture better ensuring that extra napkins will definitely be needed at chomping time.

[@miltonjasso5843]

Great tip !!! Awesome thanks

[@shia9851]

Nice tips 👌🏽

[@garick]

But without the chemicals, will it still taste like Disneyland?

[@allenashley1989]

@@garick 🤣🤣🤣

[@lavidajackson2797]

Lpl

[@MsNashawn25]

I think I found the recipe I want to use this year at Christmas. Best one ever!

[@emilyencinias1090]

My family justs love these drumsticks. The smell from the grill just adds to the anticipation.

[@JC-YT]

Superb recipe, it is as good as the one at Disneyland, thanks a ton Jason!

[@ChefTips]

My pleasure! Thank you for commenting.

[@queencard1111]

Oven @ 220-250 4 hours , turning it regularly 6:16

[@kellykizer6718]

That was awesome.

[@ChefTips]

Thank you!

[@antoniobaskerville6823]

Great Video ! I wasn't, sure how to smoke turkey Parts . Now I feel very confident about smoking turkey parts. Thanks for the video. The drum sticks turned out great !

[@BOO4EVA]

Those look sooo good omg.....

[@ChefTips]

Thanks! Hope you enjoy the recipe!

[@MADGUNSMONSTER]

In all actuality there is a use for the 'after brine'. It can be used as the liquid in the drip pan underneath the turkey / turkey parts when outdoor smoking / grilling.

[@jianajoohoku3671]

Not on his cooker style, haven’t you heard of liability? Telling people do use a juice that has raw poultry is not worth the risk. The transporting to the grill can cause people to get sick. This guy‘s professional works in a professional environment he just guards it and tells you to discard it for safety. Yes you are correct you could use it for moisture in certain styles not his style of cooker and it’s not worth the risk you could simply use water or apple juice or a non-raw poultry Brine

[@miltonjasso5843]

Thank you for your time Mr. Got your self a new subscriber.

[@jasonhill1991]

Thank you sir!

[@brandonm1393]

Chef Hill, thanks for the recipe! We did your smoked legs (and thighs) with your rub in addition to our traditional roasted turkey this week for thanksgiving and they were phenomenal! Luckily I stashed a leg aside for leftovers the next day because all ten of them were gone!! The only thing I would have done in addition to your preparation would be to remove the four tendons in the leg before I smoked them for easier consumption. I’m glad Christmas is just around the corner, giving me a good reason to do it again!

[@ChefTips]

That is the one thing I wish I would have remembered to do for this video. I highly recommend removing the four tendons. Thanks for commenting and glad you enjoyed the recipe!

[@vanscoyoc]

I have a great idea to improve the legs. Remove the tendons before smoking. Cut around the ankle and pull out the 4 large tendons with pliars. That will greatly improve the eating experience.

[@ChefTips]

vanscoyoc Great tip! Thanks for sharing that!

[@mattc825]

I didn't know that! I'll try removing those this time. Good video and great tip random KZbin commenter.

[@ThaCMaree]

Removing those tendons wasn't as easy as I assumed. Tough, but completely worth it! Thanks for sharing 👍

[@miamiman196]

Agreed. But a very difficult thing to do.

[@rbu2136]

Thanks for tip on loosening skin for more brine penetration. I will try that. I do wonder if it matters. But why not! Extra love.

[@Funkafella01]

Damn those look good, and I’m starving to too!

[@philliplopez0859]

I'm gonna try your recipe for the superbowl. 😁

[@wonderseeker9771]

Silicone spatulas are great for parting the skin from the meat without tearing the skin.

[@theconceptsofwilliam9510]

Nice video! Yes, I will be using your recipe and video for smoke turkey legs. Thank you for sharing.

[@gvc56100]

I'm going to give those a try...looks delish.....

[@ChefTips]

Guy sr Hope you enjoy. Thanks for commenting.

[@jasonjjj27]

Thank you for the video, I'm going to make these this Thanksgiving.

[@ChefTips]

I hope you enjoy the recipe and your Thanksgiving. Thanks for commenting!

[@stantheman6411]

Oh my goodness! I can't wait to try your recipe.....

[@ChefTips]

Hope you enjoy! Let us know.

[@E_Stew]

Those really look tender and tasty. 😋

[@ChefTips]

Thank you 😋

[@Rododendrenflower]

Is prague powder #1 (curing powder) needed to give it a pink ham look?

[@nmr0014]

Love your recipe! Can’t wait to make them!

[@ChefTips]

Hope you enjoy them! Thanks for commenting.

[@BrooklynStreetLamp]

Great video. A note on temp. For crispier skin like Disney, it's essential for the last 30 minutes to crank the temp up to 325 or the skin will be rubbery. You can actually cook the legs at 325 and the legs will be done in less the half the time and not loose tenderness. This is unique to poultry vs. beef or pork. Poultry does not have the same connective tissue and does not need the extra low temps.

[@ChefTips]

+Robert Teten Thank you!

[@toriathome]

Trying this now!! Thank you for reminding me to pull back the skin...totally forgot!! I do it on my ribs by removing the membrane. Also love the idea of a rub AFTER 24 hours of brining and last idea of melted butter is the dagger....Your the MAN

[@sherridavis2687]

Wow looks awesome

[@ChefTips]

Thank you!

[@joshuafreeman6720]

definitely when you copy these type of festival turkeyegs at home they are better, i think because we do put extra love into them, doing them at the rate the parks and festivals do, they just ham the legs (cure) and smoke. your reactiob to each one i could immediatly tell yours were better.

[@marukchozt6744]

haha true but the amount of tenderizer and adding butter is the real trick there. the one from Disney looks dry and that paper wrapping just suck the oil out making it even dryer

[@marukchozt6744]

but you can't expect any take-aways to be as good as fresh out of the grill so

[@susiebear3316]

Joshua Freeman exactly they seem to be tough when they come from Disneyland & the fairs when my uncle smokes turkey legs they are tender and falling off the bone

[@sixstringbluesify]

It's wax paper, generally Marmda.

[@TJ-zl3tx]

I've never used meat tenderizer in my Turkey brine. This recipe used both tenderizer & kosher salt. My Turkey legs came out just a little on the salty side. My brine is 1cup kosher salt to 1gal water.

[@a191015]

Looks good

[@julesmai9084]

Love all your videos

[@ChefTips]

+Jules Mai Thank you!

[@VEEVEEISME]

Oh my goodness looks soooooo good..

[@ChefTips]

Thank you! Give the recipe a try.

[@badluk1]

Great job !!

[@johnf7017]

Nice video sir! Got a GMG myself really starting to love it. Took the granddaughter to a Ren faire and she had a turkey leg and loved it. Had to find the way to do it. You have another subscriber ! 👍👍

[@ChefTips]

Thanks so much! Love our grill. So much fun. What do you like to cook on it?

[@barbarajohnson8046]

@@ChefTips Hello I was trolling down on you tube in this video caught my Attention so I had to see what it's about in I saw other of your video so I hit that Like in hit that Bell in I say I must Subcriber so I'm new to the Family's I saw in 1-26-22 Florida time at 11:45 Am But any who I'm glad u say we can cook it's in the Oven just keep basic it with the broth juice So thank for the receipe I can cook my Own by Using the ingredients u Us I don't no what my Uncle in Alabama put on his Turkey Legs but it's be good and I knows your is too L.o.l Ok Chef Tips be bless u and your Family's and be Safe

[@queencard1111]

What brand of seasoned meat tenderizer did you use? I haven’t seen one that shade of dark sienna before?

[@ChefTips]

I used Prague powder

[@joepalomino8944]

I see all of these “trying this now” and “OMG can’t wait to try this” I wanna know how this came out for anyone who said they were gonna try?

[@AntoinetteDavidson]

Look really delicious. Why was it necessary to wash off the brine? I thought with the brine on the flavour would be enhanced. I bought the turkey drumstick already smoked . How is that prepared?

[@OGxBUCCWEET]

The brine would be too salty if you added another seasoning that had salt.

[@jaiguru9538]

Brine isn't like glaze. Glaze flavors the outside and can be put on as briefly as right at the end of cooking. Brine does add flavor but its purpose isn't so much taste as it is texture. The salt actually chemically alters the proteins in the meat, making it more tender. You wash it off then because otherwise it would be too salty, but not to worry, the salt flavor has penetrated the meat pretty thoroughly after 24 hours. You can do this with pork chops too, although you never want to brine a pork chop longer than 4 hours. Pork breaks down too thoroughly. JUst add your salt, pepper corns, onion and garlic powder to the water and brine them. They don't pan fry very well when brined but they are exceptional when grilled and still pretty good when roasted.

[@AntoinetteDavidson]

Ok. Thanks

[@ronaldjones8134]

I want to use unseasoned tenderizer to cut down on the sodium and salt taste. Will have an effect on the outcome?

[@saliasmith3113]

I loooove your turkey and your cute puppy🍸💞

[@ChefTips]

Thank you!

[@k.s.k.7721]

I'm going to try this method for Thanksgiving turkey legs - thanks for the oven option.

[@lasoul680]

K. S. K. Did you cover the top when placing in the oven?

[@miamired1]

Though I can't say for certain, but having had those amazing drumsticks myself, highly suspect that they use brining salt, sometimes called Prague powder to obtain that almost ham style smoked flavor to the turkey. ( You can buy on Amazon) Any smoked turkey that you even buy in the grocery store has this ham type flavor. Good thing about smoked turkey, is that the often neglected drumstick, will not have that somewhat stronger flavor that many find undesirable, all parts of the turkey would have the same flavor consistency. Bad part about brining salt is that it has sodium nitrate, which I don't freak out about, on occasion. My opinion regarding the most important thing about brining paying attention to the type of salt used in recipe. No, designer salt not required. However, generally many use just slightly more expensive kosher salt, but even then, you have to pay attention to hopefully the recipe stating which type of any salt, even kosher salt is used. Reason for that is that the density/grains of the various salts will measure differently, and some are quite concentrated. For example, if recipe stated 1 cup of Diamond Crystal Kosher salt used, and you decided to use a corse grain of Morton Kosher, it would likely be too salty. Same goes for table salt substitution. Not sure why meat tenderizer used. It is considered that whole osmosis concept of brining is considered to be the contributor for desired results. Despite any method, the most important thing to remember is using a quality digital the thermometer and assuring that poultry is safely cooked to 165 degrees, and most certainly not over cooked. Not trying to be unkind or critical, the end results looked very appealing.

[@jameelcarter2487]

Carolyn Braynt okay bye....upload your own video then (-_-)

[@sidneykelly3490]

My Rec TEC will arrive Monday. Cooking your recipe Wednesday. I will notify you of the out come. Great Video

[@holytiger3643]

OMG That is a mind blowing , wow really great , thanks for this video God bless you ..i gonna to try this awesome recipe . .

[@bobbertheclown2907]

seriously that was a great video, got some legs in the smoker right now, hope they turn out as good as your looked.

[@ChefTips]

Thank you. Hope you enjoy those turkey legs!

[@pamelarobinson8459]

Just found you! What a delight! Turkey legs look sooo good! And your dog is great!

[@urfaceistoofunny]

Is rinsing mandatory? Will it affect the brine?

[@smol1211]

Loved the vid, and you're recipe!!! I'll try and copycat when I can, subbed ❤💙🍗

[@ms.rubyj.4259]

Hey, Chef! Great video! It was very concise -- truly audio & visual perfection! YOU ARE THE BEST!! Quick quest, though > How do you cook the turkey legs that are already smoked?

[@FirmTacticalSolution]

If i was going to make a few dozen of these for a aoky get together, could I cook these in advance and wrap them in foil and keep them in a steamer to bring them to temp and keep them or will that dry them out too much? Any ideas or recommendations?

[@tommyencrapera1629]

What wood did you use to smoke them? Looks.great

[@FabricFest]

Love the blooper at the end!

[@jamesrydman6119]

Over brining can result in the meat being too salty. In your video you say to brine the legs 24 hours. In the recipe you suggest to brine up to 12 hours. Which is correct?

[@ChefTips]

We tested the recipe a second time and prefer the shorter brine time.

[@angelamyers2214]

i will be trying this tommorrow

[@HerbieGrillt]

Hey my Friend this Drumsticks looks very Delicious Greetings from Vienna Herbie

[@ChefTips]

Herbie Grillt Thank you Herbie! Greetings.

[@Piplup_420]

Love your personality so much. Honestly someone needs to sign you to food network or something.

[@ChefTips]

+Bryan Flores Ha ha! Thank you!

[@ellawinkler]

To cook in the oven what type pan would be good to use. Thank you

[@ChefTips]

You can try a big sheet pan.

[@JBoneChicago]

Great job and video. I could clearly see the glands in your mouth were watering before you took that bite lol!

[@ChefTips]

Ha ha thanks!

[@mikedunlv]

8:30 Doesn't this guy look like Stu (Ed Helms) from The Hangover?

[@MeshasCorner]

looks great

[@Dominikmj]

1) I always feel bad, using things like meat tenderiser! 2) When brining things, specialty salt really doesn't need to be used - the taste difference will completely disappear after cooking. 3) If you press out the air completely out of the bag, you don't need to move them around, because they are fully immersed. You can just try to squeeze as much air out - or you can use the venturi effect. Overall nice recipe though...

[@ChefTips]

+Dominik MJ (opinionated alchemist) Thank you!

[@BeeRich33]

+Dominik MJ (opinionated alchemist) I'm not a fan of liquid smoke as well. As for tenderizer, I'd puree the core of a pineapple instead. Cheap salt you are correct on, as it's only used as a tool to create an osmotic gradient.

[@mingsong]

Dominik MJ Chinese uses cornstarch as meat tenderizer has it alters protein a bit. Does not lose nutritional value though.

[@julesmai9084]

Don't know if you read but in one of your videos you made me drive to Wal-Mart just cook what you were making. bc it looked so good. I need to stop watching your videos so late at night. lol

[@johnsanchez5484]

Hoping you can clarify a few things bud, as I am a bit lost. 1) Why did you add meat tenderizer when you were going to smoke for four hours? Wasn't the smoking process going to tenderize the turkey legs for you? 2) Why did you need to add liquid smoke when you were adding the turkey legs to a pellet smoker?

[@ChefTips]

+John Sanchez Good questions. You want to get the most flavorful, tender meat possible. Adding these ingredients to the marinade/brine makes this possible. The marinade/brine not only adds flavor but also breaks down the meat. The final step is the smoking. It doesn't get much better than this. The pellet grill is awesome, but like any other cooking device, you need to prep/season your food properly.

[@johnsanchez5484]

Thanks man. I appreciate the response.

[@ChefTips]

+John Sanchez No problem. I'm not a complete pro but like to help people out the best I can. Thanks for your question.

[@javigarci069]

Hi Chef did you use any wood in the smoker to cook the turkey legs..?

[@ryanmichael1107]

Lol. "Gotta be messy" as he uses a napkin. Looks delicious tho. Great Video.

[@tlahuicolexiii2844]

I think they look better than Disneyland's!

[@jasonhill1991]

Thank you!

[@kinakufikiriusahihi2521]

looks delish

[@andreholmes2228]

Hi, can you do this same recipe for a whole turkey? and if so what would be the ingredients for the Brine? and what flavor wood chips did you use in your smoker?...Would like to smoke a turkey for thanksgiving, Thank you in advance

[@majix6761]

Nice video, appreciate the tips!

[@martycarrizales9055]

just got back from the grocery store, all they had was smoked turkey legs. Will this process still work as far as the brine goes? I want to do this right but the smoked turkey leg put a kink on the whole process.

[@garybuster8624]

That looks delicious nice vedio!

[@ms.rubyj.4259]

Nice WHAT???????

[@ms.rubyj.4259]

GOSH, DANG, Jason! Those big, fat turkey legs looked so good, I just wanted to jump thru this screen and chow down like a piranha when you pulled them off the smoker. Your little doggie is lucky I wasn't there to fight him/her for a bite! So, with that tiny nibble you took, could you even taste it? Well, I'm ALL IN! You get "thumbs up" & a subscription from me. KEEP UP THE EXCELLENT WORK -- OUTSTANDING VIDEO! THANK YOU!

[@ChefTips]

Ha ha! Thank you!

[@pumpanickleP]

What was the name of the dry rub put on after you dried them off?

[@kingziah619]

Awesome gonna try smoke some this weekend on my GMG! What type of pellets are you using on yours? I like smoking with mesquite but my wife doesn't like that strong smoke flavor. I smoked a whole turkey last year with apple pellets which came out great but just a mild smokey flavor.

[@ChefTips]

+King Ziah How did they turn out?

[@kingziah619]

+Chef Tips Turned out great! My kids loved it thanks Chef!

[@lexianay1]

I think yours are better than Disneyland too😀

[@tomyunker3368]

Why use liquid smoke when you're putting them in the smoker?

[@c6nakilla]

What flavor pellets did you use

[@SandiNicol]

Is it absolutely necessary to put in the meat tenderizer? I use 1/4 cup fresh lime juice and 1/4 cup apple cider vinegar to tenderize 3 lbs meats. Wouldn't that work just as well? Wouldn't sea salt work as well as that specialty salt? Your doggie is absolutely adorable!!! 🐶 My doggies always beg me to give them some of my dinner. They love my cooking! Oh, where can I get the recipe for your turkey leg rub?

[@airnuts]

What wood chips are you using to smoke them...flavor ?? Cherry, Apple, pecan ???? Let us know, thanks

[@ChefTips]

I believe It was a blend of apple, hickory and mesquite.

[@melvinbrown8902]

where can we buy the insulated and brown wrapping im trying them there smoking them now

[@nelsonsahle7385]

Wrap in parchment paper and then tin foil.

[@poohslexus9346]

Looks delicious! Where's the recipe for the sugar rub?

[@SmokeyGoodness]

Video of the day, Jason! We've been to Disneyland twice in the last 4 years, and I still have never tried the Turkey legs. That'll change for next time. But in the meantime, I'll brine & smoke a few just like this. Who knows, I just might be disappointed in Anaheim after trying this recipe!

[@ChefTips]

SmokeyGoodness Thanks Dan! I think it's the best bang for the buck at Disneyland right now.

[@lilredmum]

OMG Jason those look amazing!! I think I will pass on the margarita though....lol

[@ChefTips]

Stacey M Thank you!

[@ayunimustapha9352]

I don't have a smoker at home. Can I cook it in the oven? And how?

[@tylerchatman1001]

What if we do the whole turkey? Or Is that not possible

[@ChefTips]

You can do the whole turkey. If you look at my channel, I have a smoked turkey recipe. I'm actually filming an update tomorrow which should be posted early Monday!

[@tylerchatman1001]

@@ChefTips I kinda wanted to do the same as Disney with the whole turkey lol

[@eblarios]

Can these be made a day ahead and reheated? How would you reheat it?

[@ChefTips]

You can reheat them in the oven. Do not microwave.

[@Anonomush_oranges]

What about all of those nasty tendons? What's the best way to get the meat off of the bone? I don't like chomping on those tendons.

[@virusofdeath8023]

I gotta do that some day

[@vanscoyoc]

I tried this again for a longer smoke. I cured for 2 days and rinsed using 6 cups water, 1/4 cup kosher salt and 1/4 cup white granulated sugar and 4 teaspoons of instacure #1. Smoking at 190F took 4 hours to reach 165F. I also pulled out as many of the tendons as a could ahead of time using pliars. There are about 10 in there but could really only get 80% of them out. After cooking, they come right out so I think next time I will cut the bone at the sock level after cooking and THEN pull all that crap outta there. This go around was really a lot better than the first try. The extra day of curing really helped the flavor a lot and it was just right for saltiness and ham taste. I used hickory wood in a Masterbuilt electric smoker which allows you to set the temp and just walk away. The taste really reminded me of pork hamhocks.

[@ChefTips]

vanscoyoc Thank you vanscoyoc for sharing your method! It will definitely help the viewers who want to make these. Cheers!

[@angieroberts1]

Hey sir. I'm getting ready to pick up the ingredients now. With the tenderizer, is it plain tenderizer or seasoned tenderizer? I have both.

[@ChefTips]

+Angela Roberts Hi Angela! Sorry for the delayed response. I used seasoned. It really does not make too much difference.

[@angieroberts1]

Thanks.

[@skad4]

Chef Tips Hey Mr. Hill, have you been working out? You're looking buffier than usual! Also hope you're planning to do another Portland trip this summer! Some good food carts are awaiting, and as always, other good restaurants are always there as well!

[@OscarGarcia-eq7tv]

That looks good. Can you write the recipe. .."" I want to make them. Thanks.

[@dmarkj22]

I smoke Chicken and Turkey all the time and I can tell you that brining isn't really necessary if you season correctly and cook at the right temperature.

[@glennnewhouse9448]

Your right but as chef if done correctly it’s a add on to the overall product.

[@ataxcollector695]

Is garlic powder an acceptable substitute kosher salt?

[@ataxcollector695]

I'm sorry I meant to say for the dry rub

[@ised-5239]

I also tried the turkey leg in Tokyo Disneyland's Westernland.

[@yz9890]

Was the skin rubbery? I can't seem to get crispy skin on chicken or turkey without going over 325deg for at least 20-30min at the end. Haven't tried just turkey legs though. Also wonder if turkey lollipops work the same as chicken. Would be nice to get rid of all the tendons etc in the huge turkey leg.

[@BrooklynStreetLamp]

+yz9890 You absolutely need to crank up to 325 for crispy skin. You can cook at 325 the whole way and get the same results in way less time too. Cooking at 225-250 is really only essential for beef and pork to slowly melt the connective tissues... not the same issue with bird.

[@brianlikesmc1197]

Omg u r making me so hungry and I am going to Disney land Wednesday 23 2015

[@brandam4179]

Im going to try this in my orion and see how it comes out.

[@ChefTips]

Brandon Dame Let us know how they come out!

[@mrskipdiggidy2725]

I just bought a bunch of chicken legs which are fairly large,gonna try this recipe with them

[@ChefTips]

david pridgen Hope the turned out for you!

[@juannavarro8659]

What type of pellets you used??

[@ChefTips]

Mesquite

[@juannavarro8659]

Thank you i did some turkey legs 🍗 this past weekend and we love your video thank you

[@mariadoloresdiaz3329]

Can you make in a oven