Web one to two days before serving, brine the turkey thighs.

Brine for turkey thighs. 35 minutes | total time: Cover the container with cling wrap and place in the refrigerator for at least four hours (overnight is best). Bring to a boil, lower heat and simmer for 5 minutes, stirring to dissolve salt and sugar.

Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Squish the bag to distribute buttermilk all around the turkey, place on a rimmed plate, and refrigerate for 24 to 36 hours. Web | recipe difficulty:

Web preheat to 375ºf (191ºc). Place the turkey thighs on the prepared baking sheet and sprinkle liberally with the salt mixture. Put 300ml water, the salt, sugar, and the orange peel in a saucepan.

Follow these steps to brine turkey legs. Ingredients 7 quarts (28 cups) water 1 1/2 cups coarse salt 6 bay leaves 2 tablespoons whole coriander seeds Use a weight (like a can of tomatoes on a plate) to keep the turkey submerged in the brine.

The brine is ready to be used. 18 hours 35 minutes (including brining time) serves 2 ingredients: Web 6 slices ginger ( or 2 teaspoons powdered) 8 whole cloves.

Web for the best results, dry brine the turkey thighs for up to 24 hours (covered/refrigerated), allowing the seasonings to sit and the flavors to meld. Let the thighs come to room temperature while the smoker preheats. 1 teaspoon freshly cracked black pepper.