Turkey Legs

[Bvonvett]

I'm going to be smoking turkey legs tomorrow for Father's day and I'm questioning on the brine time. I have a simple brine recipe but it says to only brine for 4 to 6 hours, i'm used to an overnight brine and I will inject as well.

Are there issues leaving them soaking overnight? I have never done legs in a smoker and I've only done whole turkeys over charcoal grills.

Thanks

 

[sawhorseray]

Is Cure #1 used in the brine? If not I doubt it'd make much difference. I smoked some turkey legs years back that I'd used Cure #1 on, think I soaked them 48 hours. RAY

18 Legs Smokin'

Sounds good Ray! Glad to hear you're catching some fish! I've read the info you're referring to about the pumping, I was wondering if you did anything different. For buckets, I went to eat at a restaurant last week and scored 4 pickle buckets with lids. Gonna stuff a couple with brine...

www.smokingmeatforums.com

 

[thirdeye]

Don't know what kind of brine you are using..The last ones I did were in a Tender Quick brine for 3 days, one day in the fridge for resting. Is injecting the brine an option?

 

[Bvonvett]

Here is the brine if anyone has suggestions I'm more than open as I've never made these and we love turkey legs. I'm hoping for a Disney like copycat but have to settle already as we can't get jumbo legs anywhere.

 

[mike243]

kinda defeating the brine job by injecting imo ? if any injecting it would be the brine then let it set in it all night.

 

[Bvonvett]

kinda defeating the brine job by injecting imo ? if any injecting it would be the brine then let it set in it all night.

Correct, I would be injecting the brine, any thoughts on a better brine?

I have applewood pellets for smoke or hickory, I was thinking applewood.

 

[sawhorseray]

It's not like they are being cured. Let them soak all night in the fridge and then smoke 'em. RAY

 

[sandyut]

It's not like they are being cured. Let them soak all night in the fridge and then smoke 'em. RAY

this! dont over think it.

 

[thirdeye]

Here is the brine if anyone has suggestions I'm more than open as I've never made these and we love turkey legs. I'm hoping for a Disney like copycat but have to settle already as we can't get jumbo legs anywhere.

That is a very standard flavor brine salt-to-water wise. I would inject them, and put some additional brine in the zipper bag. This way it's working from the inside out, and the outside in. 12 or 15 hours should work.

kinda defeating the brine job by injecting imo ? if any injecting it would be the brine then let it set in it all night.

Oh, sorry I was talking about injecting the brine. It's very effective and a timesaver, and some of the signature seasonings have larger molecules, so they can't get in via osmosis, so injecting delivers that flavor too.

 

[Bvonvett]

The brine is cooling in the fridge, should be ready for injection in about an hour and then a 12 to 14 hour brine I'll post pics along the way as everyone loves pics.

Thanks everyone!

 

[tallbm]

Hi there and welcome!

When it comes to brine there is a practice called an Equilibrium Brine that makes things come out perfect.

An Equilibrium Brine means that after a certain amount of time there will be equal salt in the water and the meat so you can never over salt the meat.

The way an equilibrium brine works is that you measure the weight of your meat and the weight of your water. Then you multiply by the the % of salt you want to brine with and you will guarantee that after a certain amount of time (turkey drums like 12-24 hrs) that you will have even salt distribution in the meat and the water.

I personally find the sweet spot at being 2.25% for salt so there is a very good amount of salt but never too salty for my tastes.

With all that said, you haven't said how much the 8 turkey drums weigh. A gallon of water weighs 8 pounds and converted to weight ounces is 128 ounces. So add the ounces weight to that and multiply by .0225 (which is 2.25%) and you will get the amount of salt that is perfect and u can never oversalt.

The rest of the seaoning in the brine sounds great.
Let me know if this makes sense as this is probably some new stuff and takes some time to absorb.. it did for me lol

 

[Bvonvett]

Hi there and welcome!

When it comes to brine there is a practice called an Equilibrium Brine that makes things come out perfect.

An Equilibrium Brine means that after a certain amount of time there will be equal salt in the water and the meat so you can never over salt the meat.

The way an equilibrium brine works is that you measure the weight of your meat and the weight of your water. Then you multiply by the the % of salt you want to brine with and you will guarantee that after a certain amount of time (turkey drums like 12-24 hrs) that you will have even salt distribution in the meat and the water.

I personally find the sweet spot at being 2.25% for salt so there is a very good amount of salt but never too salty for my tastes.

With all that said, you haven't said how much the 8 turkey drums weigh. A gallon of water weighs 8 pounds and converted to weight ounces is 128 ounces. So add the ounces weight to that and multiply by .0225 (which is 2.25%) and you will get the amount of salt that is perfect and u can never oversalt.

The rest of the seaoning in the brine sounds great.
Let me know if this makes sense as this is probably some new stuff and takes some time to absorb.. it did for me lol

Wow great information tallbm I'll look into that next time.

I ended up with a 12 hour brine. Smoker lit at 7:30 and the legs dried from the brine and sprinkled with Webber kicked chicken rub for more flavor. I set the MES for 230 knowing its always lower, it settled at 218 plus minus 5 degrees. The amazn pellet tube fought me the entire time and wouldn't stay lit so I went back to chips in the tube for smoke. 4 and a half hours later at 167 these were pulled off and tasted great. Good flavor, very tender still juicy but I bet a lower temp would have been better. In all a good learning experience and everyone enjoyed them.

Happy Father's Day everyone.

 

[tallbm]

Wow great information tallbm I'll look into that next time.

I ended up with a 12 hour brine. Smoker lit at 7:30 and the legs dried from the brine and sprinkled with Webber kicked chicken rub for more flavor. I set the MES for 230 knowing its always lower, it settled at 218 plus minus 5 degrees. The amazn pellet tube fought me the entire time and wouldn't stay lit so I went back to chips in the tube for smoke. 4 and a half hours later at 167 these were pulled off and tasted great. Good flavor, very tender still juicy but I bet a lower temp would have been better. In all a good learning experience and everyone enjoyed them.

Happy Father's Day everyone.

They look good, im glad they turned out well! :)