Pioneer Woman Caveman Pops aka Roasted Turkey Legs

Pioneer Woman caveman pops aka roasted turkey legs are juicy, crisp-skinned main dish turkey legs with a sweet brine, chili powder and paprika, ready in 6 hours 30 minutes. Try this state fair turkey legs recipe for Thanksgiving or game day, since it's a make-ahead brine and feeds a hungry crowd.

Brine the turkey legs for at least 4 hours, because the salt and sugar soak into the meat and keep it juicy. Skip it and the legs roast up dry and bland, no matter how good the rub is.

Working the rub under the skin seasons the meat itself, not just the surface. Starting the oven at 400 and dropping it to 300 then crisps the skin first and finishes the inside gently.

Pioneer Woman Caveman Pops aka Roasted Turkey Legs

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

6

hours 

Cooking time

30

minutes

Calories

450

kcal

Brined overnight-style, rubbed with chili powder and paprika, then roasted hot and low, these legs come out with crackly, spiced skin and tender meat. A foil wrap on the bone makes them easy to eat by hand.

Ingredients

• 10 whole turkey legs
  

• 4 qt. water
  

• 1 c. kosher salt
  

• 1 c. sugar
  

• 1 c. brown sugar
  

• 2 tbsp. seasoning blend (I used Montreal)
  

• 1 whole bay leaf
  

• 2 tbsp. chili powder (less if you don't like things too spicy!)
  

• 2 tsp. seasoning blend (I used Montreal)
  

• 2 tsp. paprika
  

• 2 tsp. onion salt
  

Directions

• Make the brine: Combine 4 quarts water, 1 cup kosher salt, 1 cup sugar, 1 cup brown sugar, 2 tablespoons seasoning blend and 1 bay leaf in a pot. Bring it to a boil, then remove from the heat and let it cool.
• Chill the brine: Pour the cooled brine into a large container or bowl filled with ice. Once it's cold, submerge the 10 turkey legs in it.
• Brine the turkey: Cover the container and refrigerate for 4 to 6 hours, or longer if you have the time. The longer soak means juicier meat.
• Mix the dry rub: Preheat the oven to 400°F, then stir together 2 tablespoons chili powder, 2 teaspoons seasoning blend, 2 teaspoons paprika and 2 teaspoons onion salt. Use less chili powder if you don't like things too spicy.
• Rinse and rub: Remove the legs from the brine, rinse them under cold water and pat them dry. Rub the dry rub all over, getting under the skin wherever you can.
• Roast the legs: Roast the legs on a baking sheet for 20 minutes, then reduce the heat to 300°F. Roast another 15 minutes, or until the turkey is cooked through, and give larger legs more time.
• Wrap and serve: Pull the legs from the oven and wrap the bottom of each one in aluminum foil. Then hand them out and dig in.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Lodge 6-quart enameled Dutch oven, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I brine the turkey legs overnight?

Yes, longer is fine here, and the original recipe even says more time is better if you have it. Just keep the container covered and in the fridge the whole time.

How do I know when the turkey legs are done?

Check the thickest part with an instant-read thermometer, which should read 175°F to 180°F for dark meat. Larger legs need more time than the 35 minutes in the recipe, so go by temperature.

Can I make these without Montreal seasoning?

Any steak or poultry seasoning blend works in its place, since it's only there for savory depth. Taste your blend first, because some are saltier than others.

How should I store and reheat leftover turkey legs?

Wrap them well and keep them in the fridge for up to 3 days. Reheat in a 325°F oven until hot, since the microwave softens the skin.

What's the most common mistake with roasted turkey legs?

Skipping the pat dry after rinsing is the big one, because wet skin steams instead of crisping. Dry the legs thoroughly before you add the rub.