Description
Caveman Pops, also known as Roasted Turkey Legs, are juicy and flavorful turkey legs brined in a seasoned salt and sugar mixture then rubbed with a spicy dry rub and roasted to perfection. These meaty turkey legs offer a deliciously smoky and spicy taste reminiscent of fairground treats, perfect for a hearty meal or BBQ gathering.
Ingredients
Scale
Brine Ingredients
- 10 whole turkey legs
- 4 qt. water
- 1 cup kosher salt
- 1 cup sugar
- 1 cup brown sugar
- 2 tbsp. seasoning blend (Montreal seasoning recommended)
- 1 whole bay leaf
Dry Rub Ingredients
- 2 tbsp. chili powder (adjust to taste for spiciness)
- 2 tsp. seasoning blend (Montreal recommended)
- 2 tsp. paprika
- 2 tsp. onion salt
Instructions
- Prepare the Brine: In a large pot, combine 4 quarts of water with kosher salt, sugar, brown sugar, 2 tablespoons of the seasoning blend, and a whole bay leaf. Bring the mixture to a boil, then remove it from heat and allow it to cool completely. Once cooled, pour the brine into a large container or bowl filled with ice to chill quickly.
- Brine the Turkey Legs: Submerge the turkey legs fully in the cold brine. Cover the container and refrigerate for 4 to 6 hours, or longer if time permits, to allow the turkey meat to absorb the flavors and retain moisture.
- Preheat the Oven and Prepare Dry Rub: Preheat your oven to 400°F (204°C). In a bowl, mix together chili powder, the remaining 2 teaspoons of the seasoning blend, paprika, and onion salt to create a spicy dry rub.
- Rinse and Dry Turkey Legs: Remove the turkey legs from the brine, rinse thoroughly under cold water to remove excess salt, and pat them completely dry with paper towels to ensure even roasting.
- Apply Dry Rub: Generously rub the dry spice mix all over the turkey legs, making sure to get under the skin wherever possible for maximum flavor infusion.
- Roast Turkey Legs: Place the turkey legs on a baking sheet and roast in the preheated oven for 20 minutes at 400°F. Then reduce the oven temperature to 300°F (149°C) and continue roasting for another 15 minutes or until the turkey is cooked through. Larger legs may need additional cooking time to ensure doneness.
- Finishing Touches: Once cooked, remove the turkey legs from the oven and wrap the bottom ends with aluminum foil for easier handling and serving.
- Serve and Enjoy: Serve the turkey legs hot and dig in for a deliciously spicy and juicy meal reminiscent of classic state fair treats.
Notes
- Adjust the amount of chili powder to control the spice level according to your taste preference.
- Brining for longer than 6 hours will increase juiciness but avoid exceeding 12 hours to prevent overpowering saltiness.
- Larger turkey legs might need longer roasting time; always check that the internal temperature reaches at least 165°F (74°C) for safe consumption.
- Wrapping the bottom of the legs with aluminum foil helps handle the hot bones easily and keeps fingers clean while eating.
- Montreal seasoning adds a smoky, peppery flavor; you can substitute with your favorite spice blend if desired.
Nutrition
- Serving Size: 1 turkey leg
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
