Let the liquid cool slightly;

Brine for turkey wings and legs. Smoke cook turkey legs for 2 to 2.5 hours or until they reach 165 degrees f. Line two large rimmed baking sheets with foil and place a rack in each; Rinse turkey under cold running water and pat dry.

Web soak the turkey legs in a brine solution made of salt, sugar, water and herbs for a minimum of six hours to brine them. Add salt, sugar, and 2 cups hot water to pot with spices. Place turkey on racks in prepared pans.

It's fine if it's still a touch warm. Web nutrition ingredients to make wet brine for smoked turkey wings let’s start by gathering the ingredients we need to make the wet brine for smoked turkey wings. Pour in the other gallon of cold water to help cool down the brine to room temperature.

A basic brining solution consists of water, salt, and herbs, but chef chris nirschel suggests turning it up a notch and using a buttermilk brine. Add the salt and stir until the salt is dissolved. For more precise quantities, you’ll have to use a calculator.

Once boiling, add the salt and stir until dissolved. Below is everything you’ll need: Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.

Place all ingredients into water and stir until the sugar and salt have dissolved. Rub a light coat of olive oil on the turkey legs, then liberally coat them with the dry rub. Web 1 lemon, halved.