Description

Caveman Pops, also known as Roasted Turkey Legs, are large, juicy turkey legs brined and then oven-roasted with a flavorful dry rub. This recipe produces turkey legs reminiscent of those found at state fairs—spicy, tender, and packed with savory seasonings. The process involves brining the legs to enhance juiciness, followed by roasting at high heat to develop a crispy exterior and deep flavor.

Ingredients

Scale

Brine Ingredients

4 qt. water
1 c. kosher salt
1 c. sugar
1 c. brown sugar
2 tbsp. Montreal seasoning blend
1 whole bay leaf

Turkey and Dry Rub

10 whole turkey legs
2 tbsp. chili powder
2 tsp. Montreal seasoning blend
2 tsp. paprika
2 tsp. onion salt

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Instructions

Prepare the Brine: In a large pot, combine the water, kosher salt, sugar, brown sugar, 2 tablespoons of the Montreal seasoning blend, and the bay leaf. Bring the mixture to a boil to dissolve the salts and sugars, 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 further.
Brine the Turkey Legs: Submerge the turkey legs fully into the chilled brine. Cover the container and refrigerate for 4 to 6 hours (longer if possible) to ensure the meat absorbs the flavor and moisture, resulting in juicy turkey legs.
Preheat Oven and Mix Dry Rub: Preheat your oven to 400°F (200°C). While it heats, combine the chili powder, the remaining 2 teaspoons of Montreal seasoning blend, paprika, and onion salt to create the dry rub.
Prepare Turkey Legs for Roasting: Remove the turkey legs from the brine and rinse each under cold water to remove excess salt. Pat them thoroughly dry with paper towels. Generously rub the dry rub mixture all over the turkey legs, including under the skin where possible, to infuse flavor directly into the meat.
Roast the Turkey Legs: Place the turkey legs on a baking sheet and roast in the preheated oven for 20 minutes at 400°F. Afterward, reduce the oven temperature to 300°F (150°C) and continue roasting for another 15 minutes or until the turkey legs are cooked through. Larger legs may require additional cooking time to reach the proper internal temperature.
Serve: Remove the turkey legs from the oven and wrap the bottom of each leg with aluminum foil to make handling easier while eating. Serve hot and enjoy!

Notes

These turkey legs are spicy due to the chili powder; adjust the amount according to your preferred heat level.
Larger turkey legs may require longer roasting times; use a meat thermometer to ensure internal temperature reaches at least 165°F (74°C) for safety.
Wrapping the bottom of the turkey legs with foil makes them easier to hold and eat without mess.
Brining ensures juicy, tender meat; do not skip or reduce brining time significantly.
The Montreal seasoning blend adds a distinct savory flavor, but you can substitute with your favorite seasoning mix if desired.

Nutrition

Serving Size: 1 turkey leg
Calories: 550
Sugar: 5g
Sodium: 820mg
Fat: 35g
Saturated Fat: 9g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 45g
Cholesterol: 140mg