Web smoked turkey leg brine the magic step to making these smoked turkey legs comes from the brine.

Turkey leg brine. Make sure the grill is close to 350 degrees, and set the legs on the grate. Stir in the rest of the spices. Now take eight cups of ice cubes and drop those into the brine, stirring until they melt.

Pat the turkey dry inside and out with more paper towels. Let stand, uncovered, at room temperature while preparing grill, about 40 minutes. An overnight bath in a sweet and salty brine ensures flavorful, juicy meat that's seasoned throughout.

Place the turkey on a work surface. The brine gives the turkey that gorgeous signature pink color. This magically wet curing liquid does 3 things to the turkey legs:

Soak for two days before smoking or roasting. It helps tenderize the meat. Carefully submerge turkey in brine.

Web 📖 recipe more recipes for the smoker why this recipe works smoked turkey legs are a classic at theme parks, fairs, and carnivals, but they're also easy to make right in your own backyard. Web directions to prepare brine, combine water, salt, sugar, thyme and bay leaves in a medium saucepan. Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity.

3 before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with. Web boil eight cups of water to a boil, then add the salt and sugar and stir until they've dissolved. Set the timer for 20 minutes and check the legs.