The New York Times food writer Harold McGee says he doesn't brine, because "the collateral damage it does outweighs its advantages.Brining makes it harder to get a crisp skin (the skin retains water too), leaves the cooking juices too salty to use for sauce or gravy, and gives the breast meat the texture of deli turkey breast rather than roasted turkey breast, bouncy like a brine-cured ham." Thankfully, you can enjoy their amazing taste without having to leave your home. Place the turkey legs in the brine, and let brine in the refrigerator for 12 hours. What is a brine? This smoked turkey leg is both delicious and super photograph worthy because it’s a giant turkey leg! Remove the turkey from the brine and pat dry with paper towels. Simply put it’s a salt and water mixture used to add moisture and flavor to meat. Fold the wingtips behind the back and tie the legs together with butcher's twine. These turkey legs are to die for. Smoked Turkey Brine. However, I will not be able to brine my turkey next time (for various logistical reasons) but I still want to do the best that I can do. To reheat in the oven, place the turkey leg in a shallow pan with a small amount of water in a 350 degree oven until the internal temperature reaches 165 degrees. Put turkey back in the refrigerator to air dry over night. How? The salt follows its way into the meat through the process of osmosis, which is why adding more flavor in addition to your salt mixture allows for the flavor to get into the meat. Try to get all the air out of the bags and seal them closed. Add turkey legs and make sure they're submerged in brine. We don’t cook a bird without a smoked turkey brine! The key to achieving a moist and flavorful turkey isn’t determined by how it’s cooked, it’s actually determined in the preparation the night before by brining your bird and choosing the right turkey for your dinner table. These turkey legs were on the smaller side. Don’t miss this step or you will be missing out on flavor! Whether you’re using a smoker or a grill, it’s easy to make smoked turkey legs yourself. About; Recipes. Overall, brining will flavor the meat throughout while helping it cook evenly. Place legs on a wire rack nested on top of a rimmed baking sheet. Don’t let the flavor fall flat by skipping on a vital step of preparing your turkey: brining. Add 1/2 gallon cold water and 4 cups ice; chill in the refrigerator. Add all ingredients together in a large stock pot. Cover and refrigerate for 24 hours before smoking. Smoked Turkey Legs are something that have been around for a very long time, but aren’t a dish that usually shows up on your family dinner table. Cool to room temperature. 4. Brine the Turkey. I’m so excited to be able to make this at home now. Smoked turkey legs are always good. I recommend at least 4 hours of brining the meat, but if you can do 12 hours or more then that is best. Serve the legs hot, to be eaten with your fingers, with a bowl of barbecue sauce. Use a brine before smoking to help keep meat moist while cooking and to add flavor. Traeger Smoked Turkey Legs. If you do more turkey legs you can use a larger container and pour the brine mixture over the top to cover. Smoked turkey legs are a delicious staple of amusement parks and Renaissance fairs. Smoking slowly take a toll on moisture and this offsets that. The turkey legs need to soak in the brine overnight or at least 6 hours. 6. The next morning I removed each leg from the brine solution and let them drain on a wire rack over a sheet pan. Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight. Stand up the bag and pour the brine into each bag to completely cover the legs. Drain and pat dry with paper towels; discard the brine. https://thewoksoflife.com/smoked-turkey-legs-disney-copycat-recipe Leftover cooked turkey legs may be eaten hot or cold. These are amazing! Preheat your smoker to 275°F. But something about smoked brisket for Thanksgiving just didn’t sound right, and I love smoked turkey, so rather than buying a smoked turkey from the local BBQ place, I decided to make it myself with a few ingredients. This method of turkey preparation often yields richer flavors than other ways of cooking turkey. Combine the melted butter and the remaining 1/4 cup of maple syrup. https://www.seriouseats.com/.../apple-brined-and-smoked-turkey-recipe.html The turkey legs that you can typically buy at places like Disney and ren fairs average about 1.75lbs a piece from big tom (male) turkeys. Mop the legs at 45 minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Smoke the legs for 2 1/2 to 3 hours, or until the skin looks crisp and is pulled up from the base of the leg bone. Brine recipe: 1 cup kosher salt, 1/2 cup brown sugar, 5 tsp liquid smoke, 1 gallon water. Jalapeno Bacon … Breakfast; Lunch; Dinner; Smoker; Grilled; Seafood; Beef ; Chicken; Plant-Based; Italian; Mexican; Weekend; Weeknight; Blog; Kitchen Essentials; How To Start A Food Blog; Spicy Blistered Green Beans November 22, 2019. For those of you that have smoked a whole turkey without brining, I would like to ask about your experiences and get your opinion on which of the below listed alternative methods would likely provide the next best result or should be avoided. It’s important to get all the moisture off the legs, so you can use a … With a little bit of preparation and some patience, you can bring the taste of the fair to your own backyard. While the BBQ Turkey Legs take only 3-4 hours to cook, the biggest part of the process is the brining. Also, I only needed ½ batch of brine for 3 turkey legs, more than that and you would need a whole batch. Smoked turkey leg is a turkey dish made by soaking the legs of the bird in a flavoring brine prior to cooking them in a smoker, barbeque grill, or oven. HOW TO SMOKE TURKEY LEGS Brining turkey legs: Place turkey legs into large zip-top bags 2-3 legs per bag, depending on the size. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey Combine all dry ingredients in a bowl and mix with your fingers to break up any lumps. The ones I used in this video are the largest I could find locally and they are about half that size. By soaking a turkey in a salt solution (yes, many brines also have sugar and spices, but without the salt you get nothing), the power of osmosis—where cells like to have similar water-salt balances—makes sure that the sodium in the brine gets infused throughout the turkey along with extra water. Smoked Turkey Legs. I cut these turkey legs off of a 13.5 pound turkey. Combine all the ingredients for the brine in a pitcher and stir well to combine. 5. Smoked Turkey legs with a rosemary and sage brine that is perfect for all the dark meat lovers for Thanksgiving and Christmas dinner! The key to making turkey, no matter how you plan on cooking it, is to brine it. The easiest part is choosing the right turkey! Remove the turkey legs from the brine, rinse under cold water and pat dry with paper towels. If you aren’t frequently at Disney you may be able to find a good variation of these at … Immerse turkey legs in the brine and store in the refrigerator for 12 to 16 hours. https://www.bbcgoodfood.com/recipes/brined-roast-turkey-crown-confit-legs They don’t taste like turkey, more like ham. The pros are a well-seasoned and juicy bird. Then add the turkey legs and place it in the fridge for 8-10 hours. Bring to a boil over high heat to dissolve the salt granules. 3. The Pros of Brining . 8) Transfer the turkey legs to the smoker and cook until the legs are very tender and the juices run clear, about 3 1/2-4 hours. 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