LarryR Posted September 13, 2008 Report Share Posted September 13, 2008 OK Guys and Gals, this is a real fun/great cook! If you've ever been to a fair or amusement park you've seen the turkey legs they sell. If you've ever tasted them you know there's no other taste like it. Well, here's how to make them. I found this recipe HERE I've edited it just a bit but the original recipe is the same. Works best with large legs, if you get smaller pieces adjust the time accordingly. I mix the honey and steak sauce and brush it on vs. drizzling. Here are some PICTURES I did a turkey breast, turkey thighs and a fatty on this cook too. Between the fatty and these legs it was amazing! Comments in the recipe are his not mine. Amusement Park Turkey Legs 1 (2 Liter Bottle) lemon-lime soda (Do NOT GET DIET!!!) 2 tablespoons sugar 2 tablespoons hot sauce 1 tablespoon crushed red pepper flakes 1 tablespoon black pepper 1 large sweet onion, sliced 4 turkey legs (get some big, honkin’ ones!) 2 tablespoons homey 1 tablespoon steak seasoning Directions In a large pot, mix the lemon lime soda, sugar, hot sauce red pepper, pepper and onion. Place the turkey legs in the mixture, and bring to a boil (yes, you are cooking Sprite). Cook 30 to 45 minutes**. Remove onion slices from mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak sauce. Cook, turning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs. *When smoking, arrange the onions as directed above (they’ll eventually caramelize and burn. That’s OK,they are protecting your legs). Smoke for 1.5 to 2 hrs, turn and smoke for another hour. They’ll come out so sweet (yet spicy), tender and juicy they just melt in your mouth. **Like I said, I enjoy slow cooking these babies. So, if you’re using a smoker, cut the Sprite boil time down to 20-30 minutes. They’ll cook the rest of the way in the smoker. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted September 14, 2008 Report Share Posted September 14, 2008 All right Larry - I've been playing poker long enough with guys whose first names are major cities: Detroit, Chi-Town, Los Angels, etc. long enough to know when I am being shnookered. Give it up, how long you been cookin' on that K? For a newbie, you got it down with hints for us to boot!!! lol Everything I've seen posted from you looks great! If it is beginner's luck, so be it. My sense is, you been practicin' for a bit! Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted September 28, 2008 Report Share Posted September 28, 2008 Larry, Can you clarify, it says steak seasoning as an ingredient, but doesn't mention it again. It does say season with steak sauce when putting on the grill.... I guess that means the steak sauce is the seasoning? Quote Link to comment Share on other sites More sharing options...
LarryR Posted September 28, 2008 Author Report Share Posted September 28, 2008 I mix the honey and Steak Sauce (I use A1) together and brush on the legs when I place them on the grill. I also give them another brush of the mixture at the turn. One tip is be sure not to over boil the legs or you'll end-up with dry meat. Quote Link to comment Share on other sites More sharing options...
scouterpf Posted December 27, 2008 Report Share Posted December 27, 2008 Well I boiled then smoked leg and wings from two 20# Turkeys; big legs and big sticks they are yummy. Thanks for the 7up boil! Quote Link to comment Share on other sites More sharing options...
warren460 Posted June 19, 2009 Report Share Posted June 19, 2009 first attempt Any suggestions welcome. I would like to smoke the turkey relatively low. I only have manual air flow control. Any suggestions on a temperature and time for large legs? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 19, 2009 Report Share Posted June 19, 2009 Re: first attempt Any suggestions welcome. I would like to smoke the turkey relatively low. I only have manual air flow control. Any suggestions on a temperature and time for large legs? Well, according to this post: viewtopic.php?t=2281&highlight=turkey+legs 5-6 hours at 250 degrees will work well. Quote Link to comment Share on other sites More sharing options...
LarryR Posted June 19, 2009 Author Report Share Posted June 19, 2009 4 - 5 hours low heat sounds about right. If you've got a instant read therm. I'd temp them around the 4 hour mark Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted June 20, 2009 Report Share Posted June 20, 2009 Target Temp? 4 - 5 hours low heat sounds about right. If you've got a instant read therm. I'd temp them around the 4 hour mark What's the target temp? Quote Link to comment Share on other sites More sharing options...
LarryR Posted June 25, 2009 Author Report Share Posted June 25, 2009 Good question Dennis, I'd take them to around 180ish I think. I've never temp. them though. Sorry, not much help I know. Quote Link to comment Share on other sites More sharing options...
bryan Posted June 25, 2009 Report Share Posted June 25, 2009 Re: Target Temp? What's the target temp? I do them at 165 breast and 175 legs Quote Link to comment Share on other sites More sharing options...
LarryR Posted October 18, 2009 Author Report Share Posted October 18, 2009 Imagine my disappointment when today at the fair I watched the guy who was running the smoker dump 25 lbs of frozen pre-smoked turkey legs on their smoker. Reminded me of when I learned there was no Santa Clause. Going to do a homemade batch of these tomorrow just to "right" things. Quote Link to comment Share on other sites More sharing options...
bryan Posted October 18, 2009 Report Share Posted October 18, 2009 Where do they get the large ones? All the ones in Florida seem to be beach turkey's with skinny legs. Quote Link to comment Share on other sites More sharing options...
MadMedik Posted June 3, 2013 Report Share Posted June 3, 2013 Re: Amusement Park Turkey Legs Okay, so I went to Disneyland and saw turkey legs all over. They looked delicious so I tried one. Pretty good. So I found old post from LarryR. I want to do this. LarryR, do you still stand by this recipe you posted? It is an old post. Have you changed anything or figured out any new tips? Anyone else have any suggestions on Turkey legs? Maybe next weekend or within a few weeks I want to try this. Any thoughts would be greatly appreciated. Thanks. This is a great forum. Thanks Dennis Linkletter and KomodoKamado!!! MadMedik Quote Link to comment Share on other sites More sharing options...
LarryR Posted June 3, 2013 Author Report Share Posted June 3, 2013 Re: Amusement Park Turkey Legs Damn, forgot about this thread. I think the only tweak I've made is cutting down the boiling time. By how much, don't recall. They're very good though . . . now I'm going to have to do some this weekend. Damn you MadMedik! Quote Link to comment Share on other sites More sharing options...
normstar Posted June 4, 2013 Report Share Posted June 4, 2013 Re: Amusement Park Turkey Legs Great post! We always see those at Disneyland, only tried theirs once since it was super salty! I can't wait to try this. Now if only Larry can figure out how to make those Disneyland Corn Dogs on the KK!!! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 6, 2013 Report Share Posted June 6, 2013 Re: Amusement Park Turkey Legs While that recipe sounds awesome, I have a lazy person's recipe. Disney World in FL turkey legs didn't have any sweet taste that I noticed (but that was many years back), just salty smoke goodness. So I used this basic smoke season from "Home Book of Smoke Cooking Meat, Fish & Game". It is something I always keep on hand and love it on poultry anyway. So after using it and smoking 4hrs or so till tender at 250-275, everyone loved the turkey legs and that became our standard, lazy way of making them. Basic smoke season is on this thread - viewtopic.php?f=26&t=338 Man, you had to bring up corn dogs. Now if someone could get me a good corn dog (Cozy dog) recipe, I would be very grateful. For the life of me, I can't make a decent one and absolutely love them (fresh not frozen crap). Not a single place in my city makes fresh either. Quote Link to comment Share on other sites More sharing options...
