Tuesday, November 20, 2007

Turkey Legs and Puppy Dog Tails!

Wow, it's been a while since I've made the rounds at Peanut Butter Étouffee's Food Bloggy Pets of the Month! Mind you, it's been a while since I've had the opportunity to take any cute photos of the fuzzy creatures. This time around, it's just the Shaggy monster himself, hanging out in a biiiig pot my mom just HAD to buy out in Missasauga a few weeks ago. Apparently the fact that it's about 4x bigger than the poor dog meant that the StepFather felt the need to stick him inside. Cute photo? Yes. Animal cruelty? Maybe. At any rate, they're both still with us, whether we like it or not!
This recipe is one I'm sure that both my puppies (Shaggy and Brandy) would love to sink their teeth into. Heck, if meat didn't make me so ill, I would love to sink my teeth into one of these, and they are one of my Dad's all-time favourite treats (hi Dad!!)! If you've been lucky enough to travel to one of THE BEST PLACES ON EARTH (a.k.a. Walt Disney World in Orlando), chances are you've at least seen the massive turkey legs that they sell at establishments like the Toluca Legs Turkey Co.. These things are insanely delicious. The meat is smoked, is pink-coloured (yet totally cooked through, no worries!) and kind of tastes like ham. Delicious, meaty, ham-on-a-stick that is! Well, these smoked turkey legs are close to the real McCoy, though I doubt anything really matches the experience of sitting in the Florida sun with Mickey Mouse and Goofy chowing down on one of these!


Dizney’s Smoked Turkey Legs
Serves 6
1 gallon chicken stock
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons whole peppercorns, cracked
1/2 tablespoon allspice berries
1 gallon ice water
6 large turkey legs, bone-in
  1. Heat stock to boil to dissolve the salt and sugar.
  2. Add the peppercorns and allspice, boil 5 minutes.
  3. Allow to cool to room temperature.
  4. Add to a large pot along with ice water.
  5. Brine turkey legs for 24 hours.
  6. Wash the brine off and heat one side of a gas BBQ to 220 degrees.
  7. Prepare 4 large foil packets of half soaked, half dry hickory chunks.
  8. Place one packet on the heat, close BBQ and wait for smoke to start.
  9. Quickly place turkey on the indirect heat side of the BBQ, close lid.
  10. Cook about 4 hours or until done, changing the smoke packet every hour.

1 comment :

Anonymous said...

OK, it's time to go back and get me another one of them there monsters! And of course take a ride or two on Rock'n Roller Coaster!