Photo: County Fair Turkey Legs Recipe
Ingredients
- 2 liters lemon-lime soda
- 2 tablespoons sugar
- 2 tablespoons hot sauce
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon black pepper
- 1 Vidalia onion, chopped
Directions
1 tablespoon House Seasoning, recipe follows
- 3 tablespoons honey
- 4 turkey legs
Preheat grill. Combine all ingredients, except the House Seasoning and honey, in a large stock pot and bring to a low boil. Add turkey legs and boil for 30 minutes or until the turkey legs register 165 degrees F. Put turkey legs on the grill, season with House Seasoning and brush with honey. Grill over medium heat for about 15 minutes, rotating occasionally as needed. The turkey legs should be crispy and golden brown when done.
House Seasoning:
1 cup table salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.
Yield: 1 1/2 cups
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By Bigmommas532
on September 08, 2011
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Taste and easy
By mrs. cookin
on May 29, 2011
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Tried making these and my husband and I loved them. I was hesitant as well after reading the reviews but we love Paula so we figured we couldn't go wrong. We followed the recipe exactly. I didn't have any problems like other people did. I didn't get smoked out of my kitchen. I didn't have fumes at all. No problems grilling. The turkey legs turned out very flavorful and moist. Not dry one bit. It had a spicy kick to it. My husband is from the south and loved the spice. I on the other hand am from the northwest and can't normal stand eating spice but was pleasantly suprised by it and ate my entire turkey leg and loved it. Doesn't quite tasted liked the ones at the fair that are smoked but were very tasty.
By eska_7637328
Ames, IA
on May 19, 2011
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These were OK, but only County Fair quality and not State Fair quality. I cut all of the pepper additions back by 1/2 and these legs still reminded me of hot wings in heat intensity. The parboil really reduced the turkey flavor and promoted a drier product. I would prefer to brine the legs, smoke and then finish over hot coals to crisp.
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