Allow the liquid to cool.

Turkey leg brine recipe smoker. Web by milena perrine how to smoke turkey legs for tender, juicy and flavorful meat with crispy skin. Place a heavy dinner plate or other weight on top of the turkey. Web 191 shares jump to recipe jump to video this post may contain affiliate links these smoked turkey legs are just like the ones you get at the disney parks and renaissance fairs — but better!

I recommend it for any poultry. Add the turkey thighs and make sure they are completely covered by the liquid. As a bonus, you can make the gravy ahead of time.

Bring the brine ingredients to a boil (make sure all the kosher salt has dissolved). Preheat your grill for about 15 minutes. Web brining the turkey thighs.

Web add bay leaves, cloves, mustard seeds, peppercorns, and ice cubes. 4 cloves of garlic, smashed. Remove the bird from the fridge and pat it dry with paper towels at least one hour before smoking.

Web pour a quarter cup of turkey broth or water into a disposable aluminum pan. It is all about the brine, the seasoning rub and maintaining the proper smoker temperature. This recipe solves the problem by cooking turkey legs for the gravy separately.

A wet brine is something i also like doing for roasting thanksgiving turkey. Web sprinkle my bbq rub generously over the turkey legs. Cover the bowl with saran and refrigerate overnight.