Get that iconic theme park flavor at home! These giant turkey legs are brined for ultimate juiciness, covered in a savory rub, and slow-smoked until the meat is fall-off-the-bone tender. A true backyard showstopper.
The ultimate comfort food classic. Tender elbow macaroni is enveloped in a rich, velvety cheese sauce, then baked with a buttery, crisp breadcrumb topping until golden and bubbly.
Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
About Smoked Turkey Legs, Baked Macaroni and Cheese and Collard Greens
Smoked turkey legs with creamy mac and cheese and collard greens - a soul-satisfying, protein-packed comfort meal!
This southern dish is perfect for dinner. With 2134.77 calories and 171.08g of protein per serving, it's a nutritious choice for your meal plan.
51gfat
1 tsp cayenne pepper
1 tsp salt (for the rub)
0.25 cup butter (melted, for basting)
Instructions
1
Make the brine
In a large stockpot, combine the water, kosher salt, brown sugar, prague powder #1 (if using), black peppercorns, and bay leaves.
Heat over medium heat, stirring until the salt and sugar are completely dissolved. Do not boil.
Remove from heat and let the brine cool to room temperature, then chill completely in the refrigerator.
2
Brine the turkey legs
Place the turkey legs in a large, non-reactive container or brining bag.
Pour the chilled brine over the legs, ensuring they are fully submerged.
Cover and refrigerate for at least 8 hours, or up to 24 hours for deeper flavor.
3
Dry the turkey legs
Remove the turkey legs from the brine and discard the brine.
Rinse the legs thoroughly under cold water to remove excess salt.
Pat them completely dry with paper towels. For the best results, place them on a rack in the refrigerator for 1-2 hours to air dry and form a pellicle, which helps the smoke adhere.
4
Prepare the rub and season
In a small bowl, mix together the paprika, ground black pepper, garlic powder, onion powder, cayenne pepper, and salt.
Rub the spice mixture evenly all over each turkey leg, coating them completely.
5
Smoke the turkey legs
Preheat your smoker to 225-250°F (110-120°C).
Add your soaked wood chips according to your smoker's instructions.
Place the turkey legs directly on the smoker grate, leaving some space between them for air circulation.
Smoke for 2.5 to 3 hours, basting with melted butter every hour.
The turkey legs are done when the internal temperature reaches 165°F (74°C) in the thickest part, avoiding the bone.
6
Rest and serve
Once cooked, remove the turkey legs from the smoker.
Let them rest for 10-15 minutes before serving. This allows the juices to redistribute, ensuring a tender bite.
Serve hot and enjoy!
883cal
37gprotein
76gcarbs
47gfat
Ingredients
1 lb Elbow Macaroni
2 tbsp Salt (For boiling pasta water)
8 tbsp Unsalted Butter (Divided into 6 tbsp and 2 tbsp)
0.25 cup All-Purpose Flour
4 cup Whole Milk (Warmed slightly)
3 cup Sharp Cheddar Cheese (Freshly shredded)
1 cup Gruyère Cheese (Freshly shredded)
0.5 tsp Black Pepper (Freshly ground)
1 tsp Dry Mustard Powder
0.5 tsp Paprika (Sweet or smoked)
0.25 tsp Nutmeg (Freshly grated)
1 cup Panko Breadcrumbs
Instructions
1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt.
2
Cook the elbow macaroni in the boiling water according to package directions, but undercook it by 2 minutes from the al dente time. It will finish cooking in the oven. Drain the pasta well and set it aside.
3
While the pasta cooks, begin the cheese sauce. In a large saucepan or Dutch oven, melt 6 tablespoons of unsalted butter over medium heat.
4
Whisk the all-purpose flour into the melted butter to form a paste (a roux). Cook, whisking constantly, for 1-2 minutes to eliminate the raw flour taste. The roux should be smooth and bubbly.
5
Gradually pour in the warm milk while whisking continuously to ensure a smooth, lump-free sauce. Continue to cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
6
Remove the saucepan from the heat. Add the shredded sharp cheddar and Gruyère cheeses, stirring until they are completely melted and the sauce is velvety smooth. Do not return to high heat, as this can cause the cheese to separate.
7
Stir in the salt, black pepper, dry mustard powder, paprika, and nutmeg. Taste and adjust seasonings if necessary.
2 lb collard greens (about 2 large bunches, tough stems removed and leaves chopped)
6 slices bacon (thick-cut, diced into small pieces)
1 pcs yellow onion (medium, finely chopped)
4 pcs garlic (cloves, minced)
4 cup water
2 tbsp apple cider vinegar
1 tbsp brown sugar (lightly packed)
0.5 tsp red pepper flakes (adjust to your spice preference)
0.5 tsp salt
0.5 tsp black pepper (freshly ground)
Instructions
1
Clean and prepare the greens
Fill a clean sink with cold water. Submerge the collard greens and swish them around to loosen any grit. Let them soak for 5-10 minutes.
Lift the greens out of the water, leaving the grit behind. Drain and rinse the sink, then repeat the process until the water is completely clear.
Fold each leaf in half and slice out the tough stem. Stack the de-stemmed leaves, roll them up, and slice crosswise into 1-inch ribbons.
2
Render bacon and sauté aromatics
Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
Using a slotted spoon, remove the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3
Wilt greens and build the broth
Add the prepared collard greens to the pot in handfuls, stirring to coat in the bacon fat and allowing each batch to wilt before adding the next.
Add the drained macaroni to the cheese sauce and stir gently until every piece of pasta is well-coated. Pour the mixture into the prepared baking dish and spread evenly.
9
In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and toss until they are evenly coated. Sprinkle the buttered breadcrumbs over the top of the macaroni and cheese.
10
Bake uncovered for 20-25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is golden brown and crisp.
11
Remove from the oven and let the macaroni and cheese rest for at least 10 minutes before serving. This allows the sauce to set and thicken properly.
Once all greens have wilted slightly, pour in the water and apple cider vinegar.
Stir in the brown sugar, salt, and black pepper. Bring the mixture to a gentle simmer.
4
Simmer to tenderness
Reduce the heat to low, cover the pot, and let the greens simmer for at least 60 to 90 minutes, until they are silky and tender.
Stir every 20 minutes to prevent sticking.
5
Finish and serve
Taste the greens and the broth, known as 'pot likker'. Adjust seasoning with more salt, pepper, or a splash of vinegar if needed.
Serve hot, garnished with the reserved crispy bacon bits.
