Web to brine turkey in saltwater, you first need a large pot that will allow the liquid to cover the turkey.

Brine turkey legs before smoking. About this recipe since moving back east from our two years in los angeles, rebecca and i have had to adjust to some big differences. Place the turkey legs on the grill and smoke for 4 to 5 hours or until the internal temperature reaches 165°f. 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.

Remove the turkey legs from the refrigerator and take the legs out of the brine. Others were harder, like being in a city with fewer varieties of tacos. After the 24 hour brine is complete.

Give them a quick rinse under cool water and pat them dry. Let the turkey drumsticks brine in the refrigerator for at least 12 hours and up to 48 for best results. Web brining your turkey before smoking it does a few things for you, the most important of which is that the brine helps to moisturize the meat and make the turkey more tender.

Remove your turkey from the brine, rinse and pat dry with paper towels and store in the fridge for 1 hour. Store in your refrigerator for 24 hours, turning the turkey 180 degrees after the first 12 hours. After boiling, we add cold water — not hot water — to the brine mixture to bring down the temperature and add the turkey legs (photo 2).

Web we’ve found that a wet brine is the best way to infuse moisture into the turkey before smoking. Do the same on the leg and thigh. Web preheat the smoker to 225 degrees.

Cover and refrigerate at least 12 hours or up to 24 hours. Then, gently separate the skin from the breast and smother the butter underneath the skin. Some of those changes were easy, like once again experiencing the joy of fall weather.