thepioneerwoman5.0
Caveman Pops (aka Roasted Turkey Legs)
These big, meaty roasted turkey legs are reminiscent of the ones you'd munch on at your local state fair! They're juicy and wonderful—and very, very spicy!
👥 10 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 6h🔥 Cook: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●oven
- ●baking sheet
📝 Preparation Steps
1
In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and 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, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to ⏱️ 6 hours, more if you have time.
2
Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.
3
Roast on a baking sheet in the oven for ⏱️ 20 minutes, then reduce the heat to 300 and roast for another ⏱️ 15 minutes, or until turkey is cooked through. (Update: larger legs will require longer cooking time.)
4
Remove them from oven and wrap the bottom of the legs with aluminum foil for serving.
5
Dig in!
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