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Smoked Turkey legs, looking for good brine

post #1 of 10
Thread Starter 

Hello to all! I host an event in N, MN each year and this year I am going to serve smoked turkey legs for guests to walk around munching on.  I was wondering if anyone has any good teriyaki or some other type of brine to drop these babies in before smoking.  Thanks for all the help!

post #2 of 10

If you use the search line just below the banner and type in turkey brine - this is what you get

 

http://www.smokingmeatforums.com/search.php?search=turkey+brine

 

Lots of great info here

post #3 of 10

Here's one that most of us use or have use . It's my go to when i want to brine some birds.

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

 

That's, the hillbillys original recipe.

 I added,

2 tsp red pepper flakes

1 tsp cumin

1 tsp nutmeg

1 tsp lemon pepper

 I allways tell folks to take a recipe you find here and play w/ it .

find spices / herbs you like and add to the original .

 Lifes to short to play by the rules!

 

post #4 of 10

Where is your event in MN?

post #5 of 10

Sounds like Scar & eman got you covered. Let us know how it turns out.

post #6 of 10

I'm glad you got a lot of help already, because I'm not much on birds.

 

 

Bear

post #7 of 10
Quote:
Originally Posted by eman View Post

Here's one that most of us use or have use . It's my go to when i want to brine some birds.

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

 

That's, the hillbillys original recipe.

 I added,

2 tsp red pepper flakes

1 tsp cumin

1 tsp nutmeg

1 tsp lemon pepper

 I allways tell folks to take a recipe you find here and play w/ it .

find spices / herbs you like and add to the original .

 Lifes to short to play by the rules!

 



I have used this, the first half anyway, it simply rocks!

post #8 of 10
Thread Starter 

Thanks to all I will give em a shot and report back!!  Love the Forums and the willingness of folks to reach out!!!  SMOKE ON!!

post #9 of 10

Where do you live in MN? I'm a fellow MN boy myself.

post #10 of 10

A curing pickle (ham like flavor):

 

1 gal. water

1 cup brown sugar

½ cup white sugar

½ cup sea salt

1 tbsp. DQ Cure #1 (from Butcher Packer - 

same as InstaCure #1, Prague Powder, etc.)

 

pickle 24 - 48 hours, then smoke

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