Turkey Legs

I had these turkey legs from the Farmers Market CSA that I had no idea what to do with.  So I decided to search around online to find a good recipe.  I chose one from the Pioneer Woman and they turned out great.  The only complaint my family had was the bones in the turkey leg were really splintery, not sure if that’s all turkey legs or not?  The turkey legs had wonderful flavor and were really easy. Hope you enjoy!


Caveman Pops (aka Roasted Turkey Legs) from the Pioneer Woman

Prep Time:   6 Hours
Cook Time:  30 Minutes
Difficulty:     Easy
Servings:      10
Image from the Pioneer Woman
Image from the Pioneer Woman


  • 10 whole Turkey Legs
  • BRINE:
  • 4 quarts Water
  • 1 cup Kosher Salt
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 2 Tablespoons Seasoning Blend (I Used Montreal)
  • 1 whole Bay Leaf
  • Dry Rub
  • 2 Tablespoons Chili Powder (less If You Don’t Like Things Too Spicy!)
  • 2 teaspoons Seasoning Blend (I Used Montreal)
  • 2 teaspoons Paprika
  • 2 teaspoons Onion Salt

Preparation Instructions

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.

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.

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.)

Remove them from oven and wrap the bottom of the legs with aluminum foil for serving.


Here is the link to the website


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