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Smoked Turkey legs, looking for good brine

Discussion in 'Poultry' started by wellcraft69, Feb 20, 2011.

  1. wellcraft69

    wellcraft69 Newbie

    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!
  2. scarbelly

    scarbelly Epic Pitmaster OTBS Member

  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    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!
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Where is your event in MN?
    Last edited: Feb 19, 2011
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

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

  7. porked

    porked Smoking Fanatic

    I have used this, the first half anyway, it simply rocks!
  8. wellcraft69

    wellcraft69 Newbie

    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!!
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    Where do you live in MN? I'm a fellow MN boy myself.
  10. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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