Mad Hunky Turkey Leg!

So my family and I joined some other family for a week in the Smoky Mountains a couple of weeks ago and while we were up there we celebrated my birthday by going to my favorite theme park ever, Dollywood.  If you’ve ever been to Dollywood then more than likely you’ve noticed people walking around chowing down on Dollywood’s famous, slow-smoked turkey legs.  Welp, the day after we got back from our vacation I was in the store picking up some groceries and as I briefly glanced over the meat section I noticed a lone turkey leg in between the chicken and pork section that seemed to be calling out “Hey Steve, see if you can cook me as good as the ones from Dollywood…”

I accepted the challenge, took it home and brined it in some Mad Hunky Poultry Brine overnight, then rubbed it down with some Mad Hunky General Purpose rub just before tossing it on the smoker.  The feedback I got from both my wife and a good buddy of mine was that it was amazing.  It was incredible juicy (thanks to the brine), had a gorgeous dark golden-brown color, crispy skin and a great smoke ring.  It was fun cooking this massive hunk of meat and it kinda felt like I was in Dollywood all over again 🙂

Mad Hunky Poultry Brine

Mad Hunky Poultry Brine

Mad Hunky Poultry Brine


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7 Responses to Mad Hunky Turkey Leg!

  1. Richtee November 10, 2012 at 12:17 pm #

    You sure got some sexy turkey legs… ;{)

    Never been to Dollywood… but there’s en event in the fall up here called the Renaissance Festival… Knights jousting, axe tossing..crafts etc. The turkey legs are big sellers. They’d be bigger sellers if I was cooking them ;{)

  2. available November 13, 2012 at 10:40 pm #

    Falling in love with turkey legs: roasted whole, bbq, and delicious from the looks of pixx have seen. Gotta try this out soon.

  3. Joe December 1, 2012 at 11:48 am #

    I will love to see you do a video on smoking some turkey legs from brining it to smoking it. Thanks

    • Steve December 2, 2012 at 12:43 pm #

      I’ll add that to my list! Thanks for the idea!

      • Richtee December 4, 2012 at 7:29 am #

        Steve… let’s have a chat on using a curing brine. Adds a unique flavor, and even a safety factor when doing these legs. Even whole birds. I think you’d like the results… :{)

  4. Joe February 17, 2013 at 11:09 pm #


    I tried some turkey legs this weekend and the skin turned out rubbery. I ran it near 300 degrees after brining for 4 hours. How do you get the crispy skin? Higher temps?

    • Richtee June 5, 2013 at 11:41 am #

      Hey Joe..The Mad Hunky here…sorry for the late reply…but near 300 is near what you should be cooking poultry at…I shoot for 300-325- and what brine did you use? And rub? All contribute to skin texture. Oh..and even the leg itself… heavy fat deposits under the skin can cause rubber skin as well.

      Little known CAN remove the skin… peeling it over from fat end to skinny, scrape it with a razor sharp knife, and “re-install” it. It’s how I do my competition thighs…

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