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Turkey leg brine recipe smoker. A basic brining solution consists of water, salt, and herbs, but chef chris nirschel suggests turning it up a notch and using a buttermilk brine. Web add bay leaves, cloves, mustard seeds, peppercorns, and ice cubes. Combine brown sugar, coarse and curing salt, and water in a saucepan and bring to a boil.

This will allow any excess brine solution drip off the meat. Cook for about 10 minutes and flip the legs over. Also use a dry paper towel to dab dry each leg.

Web a turkey breast cooks in less time and is a great option for a smaller crowd, but the lean white meat doesn't make enough drippings for gravy. Put the thawed smoked turkey legs in the pan and cover the top of the pan with aluminum foil. (the best way to smoke turkey legs,.

Place the seasoned turkey on the grill grate, breast side facing up. As a bonus, you can make the gravy ahead of time. Cut the lemon and orange and add all ingredients to a large bowl.

Place the into a large aluminum pan or a large mixing bowl just in case the bag leaks. 4 sprigs of fresh rosemary. Tender, juicy, and super smoky and flavorful thanks to an overnight brine and a braise in the oven to finish.

Lid the container and refrigerate overnight (or 12 hours). Add the cans of beer and stir well to dissolve the brown sugar and salt. There is nothing that says november like turkey.