Description
Caveman Pops, also known as Roasted Turkey Legs, are juicy, flavorful turkey legs brined to perfection and roasted with a spicy Montreal seasoning rub. This recipe delivers a state fair classic right from your oven, combining a savory brine and a bold, aromatic dry rub for a deliciously meaty and spicy treat that’s perfect for gatherings or hearty meals.
Ingredients
Scale
Brine Ingredients
- 10 whole turkey legs
- 4 qt. water
- 1 cup kosher salt
- 1 cup sugar
- 1 cup brown sugar
- 2 tbsp. Montreal seasoning blend
- 1 whole bay leaf
Dry Rub Ingredients
- 2 tbsp. chili powder (less if you prefer milder spice)
- 2 tsp. Montreal seasoning blend
- 2 tsp. paprika
- 2 tsp. onion salt
Instructions
- Prepare the Brine: In a large pot, combine 4 quarts of water with 1 cup kosher salt, 1 cup sugar, 1 cup brown sugar, 2 tablespoons Montreal seasoning, and 1 whole bay leaf. Bring this mixture to a boil, then remove from heat and allow it to cool completely. Once cooled, pour the brine into a large container or bowl filled with ice.
- Brine the Turkey Legs: Submerge the 10 whole turkey legs fully into the cold brine. Cover the container and refrigerate for 4 to 6 hours, or longer if time allows, to ensure the turkey absorbs the flavors and stays juicy.
- Preheat Oven and Prepare Dry Rub: Preheat your oven to 400°F (204°C). Meanwhile, mix together the dry rub ingredients: 2 tablespoons chili powder, 2 teaspoons Montreal seasoning blend, 2 teaspoons paprika, and 2 teaspoons onion salt.
- Season the Turkey Legs: Remove the turkey legs from the brine and rinse them thoroughly under cold water. Pat each leg dry with paper towels. Generously rub the dry rub mixture all over the turkey legs, making sure to get underneath the skin whenever possible for deeper flavor infusion.
- Roast the Turkey Legs: Arrange the turkey legs on a baking sheet and place them in the preheated oven. Roast at 400°F for 20 minutes. Then, reduce the oven temperature to 300°F (149°C) and continue roasting for an additional 15 minutes or until the turkey legs are fully cooked through. Larger turkey legs may require additional time to cook thoroughly.
- Serve: Remove the turkey legs from the oven. For easier handling and eating, wrap the bottom ends of the legs with aluminum foil. Serve immediately and enjoy your juicy, spicy roasted turkey legs.
Notes
- These roasted turkey legs are reminiscent of popular state fair treats, known for their big, meaty, and juicy nature paired with a bold spicy flavor.
- If you prefer less heat, reduce the chili powder in the dry rub accordingly.
- Larger turkey legs might require a longer roasting time; use a meat thermometer to ensure the internal temperature reaches at least 165°F (74°C) for safe consumption.
- Wrapping the bottom of the legs in foil during serving makes them easier and less messy to hold.
Nutrition
- Serving Size: 1 turkey leg
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 145 mg
