Place a heavy dinner plate or other weight on top of the turkey.

Turkey leg brine recipe for smoking. This will allow any excess brine solution drip off the meat. Stir well to combine them. Web the story included a long list of supplies needed for the recipe, including an outdoor fryer — and last, but certainly not least, “the strength and nerve to lower a turkey into and then up out.

Add the ice to the brine mixture and pour into a container large enough to hold the turkey legs. Web smoke the turkey legs. Web add pellets to the hopper and set to 275°f.

After twelve hours, or overnight, the brine is ready for the turkey. Web add the vegetable stock and seasonings to a large saucepan. Remove the bird from the fridge and pat it dry with paper towels at least one hour before smoking.

And finally, they're cooked low and slow in the smoker to give them an irresistible savory, smokiness. Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour. This will keep the turkey legs from drying out too quickly while smoking.

Add sugar, salt, garlic cloves (whole, peeled), bay leaves and peppercorns to the water. Cool it down and pour it over the turkey legs. Why our testers loved this

Remove turkey legs from brine; Cook for about 10 minutes and flip the legs over. Pour brine over turkey until fully submerged in a large pot or brining bag.;