brined turkey legs

  • Thread starter Rick's Tropical Delight
  • Start date
R

Rick's Tropical Delight

Guest
first time brining anything.

boil together
1 gallon water
1 cup kosher salt
3/4 cup sugar
1/3 cup buckwheat honey
black pepper
a few fresh rosemary, oregano, thyme sprigs

cool and brine turkey legs for about 4 hours in the fridge.

smoke with cherry chips 1 hour at 250, then bump up to 300-325 for 1 hour.

brinedlegs-003.jpg


brinedlegs-005.jpg


brinedlegs-011.jpg


sexy. 8)
 
they are very good.
i ate one down to the bone.
salty and moist, yep
 
Looks good, I gotta say, I am surprised this is your first time brining.
 
Nice bowl!
I like the engraving thingies!:biggrin:
 
Looks great Rick, I was wondering how the skin turned out? Was it chewy or bite through. I've been having problems with the skin being chewy / leathery.
 
i'm not sure i like the brining because of how the skin turned out. i don't know. it's the first time brining for me so i need to experiment some more. maybe brining and then air drying for awhile whould help the skin?
 
My ? is are they stringing like most legs? I have found that if you cook the legs for a long time it will break down the cartlidge & tendons to make them easier to eat.
 
My experience is at a Ren faire, I have let them cook on low temp for a couple hours and the meat will come off the bone and tendon a lot easier
 
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