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Brine Turkey Legs Smoker

Making a salt sugar and water brine is super easy. Combine all dry ingredients in a bowl and mix with your fingers to break up any lumps.


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When it comes to smoking turkey I do recommend brining it first.

Brine turkey legs smoker. 16 cups of water 1 cup of salt 1 cup of sugar 1 cup of. Preparing Turkey Legs for the Smoker. Use a brine before smoking to help keep meat moist while cooking and to add flavor.

How to smoke turkey legs. Do your best to completely submerge the turkey. Remove your turkey from the brine rinse.

Immerse turkey legs in the brine and store in the refrigerator for 12 to 16 hours. Once the turkey legs reach 165 degrees Farenheit 74 degrees Celsius. Estimating the Amount of Water.

Preheat your smoker to 275F. You might be thinking that this sounds like a time-consuming project. Store in your refrigerator for 48 hours turning the turkey 180 degrees after the first 24 hours.

Theres nothing better than grabbing a smoked turkey leg and eating it caveman style knaw away at that juicy smoked turkey leg and it doesnt get much better than that. Brines can be simple with salt and water or you kick things up a notch with spices fresh herbs or powerful aromatics like lemon and garlic. Prepare your grill for indirect smoking If using a smoker prepare it for cooking at 245F to 260F.

For this smoked turkey recipe I kept it simple with a brine that is made up of. You can use this turkey brine recipe for any cooking method including roasting smoking and frying. Give our easy smoked turkey brine a.

I brined the turkey legs. Allow the turkey legs to smoke for 4 to 5 hours or until the turkey legs internal temperature is 165 degrees. The turkey and brine do the.

Turkey Brine Recipe for Smoking. Lightly season the turkey legs on all sides with the seasoning blend. Add turkey to brine.

This is a little higher than we sometimes do for other smoked meat but this should allow us a better chance of getting that golden. Itll even work for turkey parts chicken duck and wild fowl. Set your Bradley smoker to 320 degrees Farenheit 160 degrees Celsius using applewood to smoke it.

This will depend on how large your turkey is and how big your stock pot or brine bag is. It is much less labor-intensive than you might think. Smoked turkey legs are always good.

I cut these turkey legs off of a 135 pound turkey. Heat up your smoker to 275F. When they are finished smoking remove the turkey legs from the smoker and allow them to rest at room temperature for 15 minutes before serving and enjoy.

After the 48 hour brine is complete. Put the turkey legs and brine in the refrigerator for at least three to four hours but preferably overnight. Make sure to check the temperature of the turkey legs next to the bone.

Now take the turkey legs out of that brine and season the turkey legs with some sweet barbecue rub. Smoked Turkey Legs in you pellet grill or smoker is easy to do and it tastes awesome. These turkey legs were on the smaller side.

Remove the turkey legs from the brine rinse under cold water and pat dry with paper towels. Youll need to use enough water to completely cover your turkey. Place the turkey.

I dont always brine my turkey especially if I am oven roasting and basting often. The next day pour the brine down the drain and then rinse the turkey legs and pat them dry.


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