Smoked Turkey Legs
These smoked turkey legs are inspired by the popular Disneyland snack. A simple brine infuses the meat with moisture, while a dry rub adds classic BBQ flavor. Low‑and‑slow smoking at 220‑225 °F yields tender, smoky legs that are perfect for a snack or a hearty addition to any meal.
Instructions
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Prepare the brine
Combine warm water, seasoned meat tenderizer, liquid smoke, salt, brown sugar, bay leaves, and peppercorns in a large container. Add the cold water last and stir to dissolve. -
Brine the legs
Place the turkey legs in a large Ziploc bag, cover with the brine so the meat is fully submerged, seal, and set the bag in a casserole dish. Refrigerate for up to 12 hours, turning occasionally. -
Pre‑heat smoker
The next day, heat the smoker to about 220 °F. -
Dry and season
Remove the legs from the brine, rinse briefly under cool water, and pat dry. Coat each leg with your favorite BBQ dry rub. -
Smoke the legs
Place the legs in the smoker and cook for about 4 hours at 225 °F. Then lower the temperature to 180 °F and continue smoking for an additional hour, or until the internal temperature reaches 160 °F. The legs will finish cooking to 165 °F as they rest.
Tips
If you don’t have a smoker, use a charcoal grill set up for indirect heat and maintain the same temperature range.
Video
“Smoked Turkey Legs Recipe - Disneyland Smoked Turkey Legs” by Chef Tips, watch on YouTube.
About this recipe
The legs are first soaked in a sweet‑savory brine overnight, then patted dry and coated with a BBQ dry rub. Smoking them at a gentle temperature keeps the meat juicy and gives it a deep, smoky aroma reminiscent of the park’s famous treat. Serve the legs hot off the smoker with your favorite dipping sauces, or let them cool for a portable snack on the go.
Because the recipe uses whole turkey legs, it’s ideal for a casual gathering or a game‑day spread. Pair with coleslaw, baked beans, or corn on the cob for a complete comfort‑food feast.
