State Fair-Style Turkey Legs

Ingredients

3 Turkey legs

Brine

1/2 gallon cold water (8 cups)

1/4 cup kosher salt (slightly less than 1/4)

1/4 cup granulated sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon red pepper

1 bay leaf

Rub

1 teaspoon chili powder

1 teaspoon sweet paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

3 teaspoons olive oil

Directions

Preparation

FOR THE BRINE:

Whisk together the water, kosher salt and sugar to create your brine.

Once the liquid turns clear, place 3 turkey legs in a gallon zip-lock bag or bowl, and pour over the brine to cover. Refrigerate for 1 hour to overnight.

FOR THE TURKEY RUB:

In a small mixing bowl, combine all the ingredients for the turkey rub and mix to combine.

TO COOK:

1. Remove the turkey legs from the brine and pat dry.

2. Season the turkey legs with all of the turkey rub and place onto a sheet tray with a wire rack and allow them to marinate for 15 minutes.

3. While the turkey legs are marinating, preheat your oven to 425 F.

4. Once the oven is up to temp, roast the turkey legs on the wire rack for 45 minutes or until the skin is golden-brown and the internal temperature reaches 165 F. (Only took ~25min). OR wrap in foil and cook for 20 minutes, then open and cook for 15 minutes.

5. Remove from the oven allow the turkey legs to rest for 5 minutes, then serve with your favorite barbecue sauce, blue cheese or ranch dressing.