STATE FAIR TURKEY LEG RECIPES

Steps:

• Preheat oven to 350°F and line a roasting pan with foil. Combine seasoned salt, chili powder, kosher salt, and black pepper in a small bowl. Liberally rub mixture into turkey legs, and place turkey legs in your foil-lined pan.
• Cover the pan with foil and roast for 75 to 90 minutes until the turkey legs are very tender and register 175-180°F in the thickest part of the leg.
• Remove turkey legs from the roasting pan. Preheat a grill to high heat.
• Right before serving, dry the turkey legs with a paper towel and brush them with some canola or vegetable oil to prevent sticking. Then grill turkey legs over high heat for 2 to 3 minutes per side to crisp up the skin. Serve immediately.

Steps:

• 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.
• 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.
• ***Note You want to brine the meat. So leave the skin around the bottom of the leg.
• 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.
• ******Note Be careful, the longer it sits in the brine the less your meat will remain in a solid state....I personally prefer overnight.
• Rinse the turkey legs under cold water and return the skin to cover the legs. Pat dry with paper towels.
• 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.
• Remove and enjoy, or do like I am doing and zip seal them in vacuum pack bags to take hiking on your next adventure.