FIT FOR A KING
Fit for a King

Nothing says festive more than a giant, tasty turkey leg! Found in many of our favorite places: the Renaissance Faire, Disneyland, State Fairs, these large legs are perfect if you're having a smaller group, or even if you are by yourself this year: one giant turkey leg can satiate your hunger for turkey. A fantastic way to create an extra memorable holiday experience this year.

ORDERING TURKEY FROM THE MEAT DEPARTMENT

Order your raw turkey online, in person, or over the phone. However, before you place that order, let's cover a few quick things to make sure you get what you need.

CONSIDERATIONS
  • Organic or natural turkey?
  • Pre-brined, or do you want to brine it yourself?
  • How many people are you feeding?
  • Do you want leftovers?
  • How are you going to cook and prep it?
PRO TIPS
  • We recommend 1 pound per person.
  • Specify you want a brined turkey when placing your order.
  • Plan a full 24 hours if you are going to brine the turkey yourself.
  • Never stuff a bird in advance. Stuff it just before roasting.
  • If you brine a turkey, the cooking time gets cut in half
VISIT DRAEGERS.COM FOR YOUR LOCAL MEAT DEPARTMENT CONTACT INFO, OR TO ORDER YOUR RAW TURKEY ONLINE!
Fit for a King
SAFE POULTRY HANDLING
  • Keep cold right up until the time you cook it.
  • While prepping, wash your hands, knives, cutting board, and counter thoroughly and often with hot water and soap.
  • Raw poultry or its juices should not come in contact with other foods.
  • Use a meat thermometer. After the turkey rests, the breast should register 170°F, and the thigh, 180°F.
  • When cooking a stuffed bird, make sure the temperature of the stuffing registers at least 160°F.

THE SOURCE

Fit for a KingWith quality and flavor as our ultimate goals, Draeger's is sourcing our giant turkey legs from Diestel this year. They have the very best local, non-GMO, 100% vegetarian-fed and antibiotic-free turkeys that can be found.

You can find these incredible drumsticks in Draeger's Meat Department. You can order them raw, to cook yourself, or you can specify to the Butchers you would like them to come to you pre-smoked.

PLEASE ALLOW 4 DAYS ADVANCED NOTICE!

Fit for a King
GIANT TURKEY LEGS (Makes 3-6 Legs)
Ingredients:
Brine
  • 1/2 cup Kosher Salt
  • 1/2 cup Brown Sugar
  • 2 tbsp. Honey
  • 1 tbsp. Onion Powder
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Red Pepper Flakes
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1 tsp Black Pepper
  • 1 tbsp. Tabasco
  • 3 Bay Leaves
  • 16 cups of Water
  • 6 Large Turkey Legs
Rub
  • 1 1/2 tbsp. Chili Powder
  • 2 tsp Ground Coriander
  • 2 tsp. Paprika
  • 1 tsp Ground Fennel
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tbsp. Olive Oil
Directions:

Mix all the brine ingredients in a large pot and bring to a soft boil until salt and spices have dissolved. Allow to cool before adding turkey legs. Let sit in brine for 12-24 hours, stirring occasionally. Preheat the oven at 395°F and grease the bottom of a deep baking pan or dish. Remove the turkey legs from the brine, rinse and pat them dry. Mix the dry rub ingredients together in a small bowl. Lightly drizzle olive oil over the turkey legs, then sprinkle all the rub over the legs and gently massage the spice rub into the leg. Set the turkey leg skin-side down in the baking pan and put inside the oven. Add water to the tray or dish whenever needed, to keep forming the juices and have something to baste the turkey with. After the first 40 minutes, check your legs and generously baste them with the juices gathering at the bottom of the pan and flip the leg over so the skin can brown. Baste this side too. After 1 hr 20min in the oven, check the internal temperature. Once the legs have reached 165°F, baste them one final time. Pull them from the oven and allow them to rest for 15 min before serving. Note, the legs may still be hot to the touch.

*A good general rule of thumb to remember is roast 25 minutes for each pound

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