LIVING

With EoE, Allergies, Asthma and a G-Tube

Giant Turkey Legs

I saw turkey legs at the grocery and thought “Why Not?” So I bought a pack of 3 and made them on the night of Charlie’s actual birthday. Nathan was out of town so it worked out perfect.

Now, how do I make them?

Thank you Pioneer Woman! She had a perfect recipe for them, Caveman Pops.

When doing turkey legs you have to let them soak in brine for a period of time, so make sure you start these the day before you want to eat them.

Caveman Pops (aka Roasted Turkey Legs)
10 whole turkey legs -I only did 3
BRINE:
4 quarts water
1 cup kosher salt
1 cup sugar
1 cup brown sugar
2 tbs seasoning blend (montreal)
1 whole bay leaf
DRY RUB
2 tbs chili powder (more or less depending how spicy you like it)
2 tsp seasoning blend (montreal)
2 tsp paprika
2tsp onion salt

In a pot, combine water with the salt, sugar, brown sugar, 2 tbs seasoning blend and a bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submrge turkey in the brine. Cover the container and brine in the refrigrator for 4-6 hours, more if you have time.

Preheat oven to 400 degrees. Mix the dry rub ingredient. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the ddry rub all over the turkey legs, geetting under the skin when you can. Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15. I did cooked mine longer. I roasted them for 30 min then cranked it up to 450 degrees for another 15.

The boys had found little yellow potatoes at the grocery which I roasted right alone with the turkey legs, different baking sheet. So we had giant turkey legs and tiny potatoes. The boys thought it was an awesome dinner!

February 14, 2012 - Posted by | LIVING, What's for dinner | , , , , ,

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