Hey I’m looking for a good brine for turkey legs this weekend it’s my first time smoking turkey legs. Also if any one has any tips on how long and at what temp works best would be great too.
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Go back to the Welcome Page (that' the first one you get to after you sign in). In the "Community News" section hit the 101 links. You'll find several 101 tutorials. Brining 101 will be very helpful. Use Smokin's Holiday Brine for the legs. Spectacular.
Oh heck. Here it is.
Oh heck. Here it is.
Sly,
Welcome to the forum. You actually selected the wrong thing when you started a new thread, you selected Photo Album. That's why there is a big black window on the first page, it thinks you were loading photos.
I'll delete the thread eventually but wanted you to get help.
I've been swamped this weekend, but any of the brining 101 brines will help turkey legs.
You might want to read through this search on "turkey legs"
Search on "turkey legs"
Welcome to the forum. You actually selected the wrong thing when you started a new thread, you selected Photo Album. That's why there is a big black window on the first page, it thinks you were loading photos.
I'll delete the thread eventually but wanted you to get help.
I've been swamped this weekend, but any of the brining 101 brines will help turkey legs.
You might want to read through this search on "turkey legs"
Search on "turkey legs"
Becareful with brining! Wife offered to brine the turkey thighs I bought. "Thank you, Hon" says I.
Next day- Put two thighs on with skin and two without. Smoked with 2 oz of apple wood on my Amerique at 250.
Results => inedible.
Problem: wife halved water but not salt in recipe. Too salty by far and dry and tough as leather. Won't make this mistake again.
Next day- Put two thighs on with skin and two without. Smoked with 2 oz of apple wood on my Amerique at 250.
Results => inedible.
Problem: wife halved water but not salt in recipe. Too salty by far and dry and tough as leather. Won't make this mistake again.