Use about 50g coarse salt to 1 litre water.

How to make a turkey leg brine. Arrange the turkey on the roasting rack, breast side down. This is usually composed of the same ratio of salt to water. Remove the turkey legs from the smoker.

Lid the container and refrigerate overnight (or 12 hours). The turkey should be either fresh. Web add bay leaves, cloves, mustard seeds, peppercorns, and ice cubes.

Tie legs together with kitchen twine. Just combine all the ingredients (besides the ice water) on the stove and bring to a boil. Web rinse the turkey legs with cold water and place them in a large container.

When the salt is dissolved, remove. Making the brine couldn't be simpler: Pour half a cup of unsalted chicken stock in each pouch and seal the pouches.

Web steps for wet brining. For many home chefs, wet brining is. After your turkey legs have been curing for an entire day, remove them from the brine, rinse them with cool water, and pat dry.

Web first up, prepare the brine and add the turkey legs. By the time the dark meat is cooked through, the breast meat may have overcooked. Bring to a boil, stirring frequently, then reduce to a simmer and cook until salt and.