Once boiling, add the salt and stir until dissolved.

Easy brine for turkey legs. Web preheat the smoker to 225 degrees. For this easy turkey brine recipe you will need: Smoke cook turkey legs for 2 to 2.5 hours or until they reach 165 degrees f.

Transfer the turkey (uncovered) to the fridge for at least 24 hours, up to 72 hours. Web make brine according to directions above. Prepare the turkey by removing the neck and giblets and patting the bird authoritatively.

Web 2 gallons jump to nutrition facts a good brine is the key to a juicy, flavor, and tender turkey that will impress everyone at your table. The usda explains that brining is simply the process of soaking meat in a solution of water and salt, although sometimes ingredients like sugar, honey or molasses are added as well. Pat dry with a paper towel.

Stir in an additional 1/2 gallon cold water (or water and ice) and cool completely. Add turkey legs directly onto grate in the smoker. Set the timer for 20 minutes and check the legs.

Drain turkey from the brine, and rinse inside and out under cool running water. Web brine the turkey legs, fully submerged, for 24 hours. Learn how to brine a turkey using the traditional wet brine method.

Place the turkey on a work surface. Spread the softened butter all over the turkey, under the skin, around the legs and breasts, as evenly as possible. Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop.