Disclosure: This is a sponsored post, but as always my opinions are 100% my own.
Forget the wimpy wings and grab one of these caveman-sized Brined and Roasted Turkey Legs while you watch the NCAA tourney this weekend! (For the record, three of my first round picks bit the dust at the time of this edit!) These yummy turkey legs from one of my all-time favorite food bloggers, Ree Drummond/The Pioneer Woman, was the perfect opportunity to try out my new Digital Kitchen Thermometer by River Kitchen. Let the turkey legs swim around in a salt-and-sugar brine for a few hours, towel them off and rub with spices, then roast until cooked through (with an internal temperature of 165 degrees).
What I like most about this nifty kitchen gadget is the instant read digital display with the HOLD button. Inserting the thermometer into the thickest part of the meat and pressing HOLD before you remove the probe allows for easy reading. Also, the digital reading takes the guess work out of the old-school thermometers! This thermometer has an 8-inch stainless steel probe, which is perfect for checking a big slab of meat or even for candy-making situations as well.
As you can see from this photo, these turkey legs need just a few more minutes in the oven–no guesswork here! The secret for crispy outside, juicy inside turkey legs is to roast them for the first 20 minutes at a higher heat, around 400 degrees, and then turn the oven down to 300 degrees for the remainder of cooking. Just look at how these bad boys hang off the plate! Enjoy, y’all!
- 10 whole Turkey Legs
- 4 quarts Water
- 1 cup Kosher Salt
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 Tablespoons Seasoning Blend, like Montreal or Emeril's ESSENCE
- 1 Bay Leaf
Dry Rub (may substitute Emeril's ESSENCE instead of the Dry Rub)
- 2 Tablespoons Chili Powder, adjust for less spice
- 2 teaspoons Seasoning Blend
- 2 teaspoons Paprika
- 2 teaspoons Onion Salt
- Bring the water, salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf to a boil. Remove from heat and allow to cool. Pour into a large bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover and refrigerator for 4-6 hours (or overnight).
- Preheat oven to 400 degrees. Combine the dry rub ingredients. Drain the turkey legs, discarding the brine. Rinse turkey under cold water and pat dry with paper towels. Rub dry rub all over turkey legs.
- Roast on a baking sheet at 400 degrees for 20 minutes. Reduce the heat to 300 and roast for another 20 minutes, or until turkey is cooked through and reaches an internal temperature of 165 degrees.
Source: The Pioneer Woman
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Serving Size:1 Servings
Amount Per Serving: Calories: 209Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 12988mgCarbohydrates: 40gFiber: 1gSugar: 38gProtein: 8g