The next day, heat oven to 120c/ 100c fan/gas 1.

Salt brine for turkey legs. Web what is brining a turkey? Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. You can dry brine with this amount of salt for an additional 24 hours, but the flavor will get saltier and more concentrated.

After brining, coat the whole turkey leg with the spice rub and roast in the oven until cooked through. This is the proportion for a small turkey weighing 12 to 14 pounds, so you can adapt it to the turkey legs depending on how many you want to brine and how much they weigh. Web tie legs together with kitchen twine.

Dry brining is done by rubbing the meat with salt while. Let the water return to a boil, then remove from heat. Applying salt to an uncooked turkey, either by soaking in a water solution (wet brine) or by sprinkling salt directly on the bird ( dry brine) causes the protein strands in the meat to break down over time so the meat tenderizes, absorbs flavors, and retains moisture.

Web a sugar and salt brine is the secret to the most tender turkey legs. In an effort to equalize, the salty water will be drawn into the meat. Web during baking it makes the most delicious crispy skin that seals in the moisture in the turkey.

Web brining your turkey legs is a critical step for making the best smoked turkey legs. Web brining is in it's most basic form just the act of soaking meat in a salt/water solution. Set aside for later to glaze the turkey.

Place onto roasting rack inside roasting pan. Put the turkey legs and wings in the bag with 1/ 3 of the brine and shake well to coat the skin, then leave overnight in the fridge. Web method combine all ingredients and bring to a simmer, stirring until salt and sugars are dissolved.