Let the water return to a boil, then remove from heat.

Salt brine for turkey legs. It may not look as pretty as an unsalted turkey but once you taste it you won’t care. Cover the turkey loosely with plastic wrap after the first 24 hours. Once boiling, add the salt and stir until dissolved.

Web blot with paper towels (inside and out) to dry completely. Add the remaining 3 quarts cider and the. Put the turkey legs on a tall wire rack set in a deep roasting pan.

Let the turkey sit in the refrigerator, uncovered, for 12 to 24 hours. This simple turkey leg brine recipe can also be used for turkey wings, chicken legs or drumsticks, or even turkey thighs or a turkey breast if you like. Web how to brine photo:

Rinse the brine from the legs and wings and pat dry. For many home chefs, wet brining is. Web tie legs together with kitchen twine.

Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Place onto roasting rack inside roasting pan. In a food processor, blitz half an onion with 2 tablespoons of oil until it becomes a paste.

The legs will visibly puff up and get bigger. Place turkey on rack set in rimmed baking sheet and refrigerate uncovered for 24 to 48 hours. At least 30 minutes before roasting turkey, adjust oven rack.