brined turkey legs

[Rick's Tropical Delight]

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.

sexy. 8)

 

[MilitantSquatter]

Legs look good RTD...

Did you notice the extra moisture and flavor ?

 

[Rick's Tropical Delight]

they are very good.
i ate one down to the bone.
salty and moist, yep

 

[JD McGee]

Nice...what's the magic sprinkle? :biggrin:

 

[tubadude]

gobble, gobble....I'm sure the were out of this world!

 

[Rick's Tropical Delight]

Nice...what's the magic sprinkle? :biggrin:

black pepper. and truly magic. 8)

 

[landarc]

Looks good, I gotta say, I am surprised this is your first time brining.

 

[big brother smoke]

Nice legs, Rick!

 

[NorthwestBBQ]

Nice gams!

 

[chambersuac]

very sexy legs ya got there, Rick

 

[Big George's BBQ]

Rick you have got great legs You should show them off more often

 

[Phubar]

Nice bowl!
I like the engraving thingies!:biggrin:

 

[deguerre]

Looks good, I gotta say, I am surprised this is your first time brining.

Yeah, me too. Looks good Rick!

 

[aquablue22]

Nice looking legs you got there mister!

 

[Sunra]

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.

 

[Rick's Tropical Delight]

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?

 

[Bogus Chezz Hawg]

Gobble, gobble!

 

[Pyle's BBQ]

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.

 

[Rick's Tropical Delight]

the tendons are unavoidable. eat around them or get this:
http://www.patentstorm.us/patents/4216565/description.html

 

[Pyle's BBQ]

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