Description
Caveman Pops, also known as Roasted Turkey Legs, are juicy and flavorful turkey legs brined in a sweet and savory mixture, then rubbed with a spicy dry seasoning and oven-roasted to perfection. These meaty turkey legs make for a perfect hearty meal reminiscent of fairground treats, with a delicious smoky and slightly spicy profile.
Ingredients
Scale
Brine:
- 4 qt. water
- 1 cup kosher salt
- 1 cup sugar
- 1 cup brown sugar
- 2 tbsp. seasoning blend (Montreal seasoning)
- 1 whole bay leaf
Turkey:
- 10 whole turkey legs
Dry Rub:
- 2 tbsp. chili powder (reduce if you prefer less spicy)
- 2 tsp. seasoning blend (Montreal seasoning)
- 2 tsp. paprika
- 2 tsp. onion salt
Instructions
- Prepare the Brine: In a large pot, combine water, kosher salt, sugar, brown sugar, 2 tablespoons of Montreal seasoning, and a whole bay leaf. Bring the mixture to a boil to dissolve the ingredients, then remove from heat and allow it to cool. Once cooled, pour the brine into a large container or bowl filled with ice to chill rapidly.
- Brine the Turkey Legs: When the brine is thoroughly cold, submerge the turkey legs completely in the brine. Cover and refrigerate for 4 to 6 hours, or longer if time allows, to ensure the meat is flavorful and tender.
- Preheat the Oven and Prepare the Dry Rub: Preheat the oven to 400°F (204°C). In a small bowl, mix together chili powder, Montreal seasoning, paprika, and onion salt to create a spicy dry rub.
- Season the Turkey Legs: Remove the turkey legs from the brine and rinse under cold water to remove excess salt. Pat dry thoroughly with paper towels. Massage the dry rub all over the turkey legs, making sure to get under the skin for maximum flavor penetration.
- Roast the Turkey Legs: Arrange the seasoned turkey legs on a baking sheet. Roast in the preheated oven at 400°F for 20 minutes to develop a nice crust. Then reduce the oven temperature to 300°F (149°C) and continue roasting for another 15 minutes, or until the turkey is cooked through. Note that larger legs may require additional roasting time to reach proper doneness.
- Finish and Serve: Remove the turkey legs from the oven and wrap the bottom ends with aluminum foil to make them easier to hold while eating. Serve warm and enjoy your delicious Caveman Pops!
Notes
- These roasted turkey legs are very spicy; reduce chili powder if you prefer milder flavors.
- Brining improves juiciness and tenderness, so don’t skip it.
- Larger turkey legs may require longer cooking time; always check that the internal temperature reaches at least 165°F for safety.
- Wrapping the bottom with foil helps keep your hands clean while eating.
- This recipe produces 10 servings, one turkey leg per serving.
Nutrition
- Serving Size: 1 turkey leg
- Calories: 450
- Sugar: 10g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 145mg
