These smoked turkey legs are juicy, tender, and incredibly smoky and flavorful—just like the ones you get at Renaissance fairs and Disney parks! (The best way to smoke turkey legs, imo!) Thanks to an overnight brine and an oven braise to finish!
If youre new to the world of smoking this is a great recipe to start with.
Because they are made outside, these smoked turkey legs are unquestionably a summer/early fall seasonal dish. Unlike grilling, however, smoking is mostly hands off. Because you don’t have to stand outside the entire time you’re cooking, it’s ideal as the weather cools.
Like all smoker recipes, this is a low-and-slow cooking process. But unlike larger cuts of meat that can take up to 8 hours to cook, these turkey legs only need about 3 hours. 5 hours of active cook time.
Because Jimmy makes these turkey legs so often for us throughout the summer and even into the fall, I asked him to write up the recipe so I could share it with you. [feast_advanced_jump_to].
Ah, the succulent, savory, and oh-so-satisfying turkey leg. It’s a culinary masterwork that brings back memories of backyard barbecues, amusement park excursions, and Thanksgiving dinners. However, there’s one important step that elevates the experience before you can savor this juicy delight: brining Brining gives the turkey leg flavor and keeps it tender and moist even after roasting. Together, let’s explore the art of brining turkey legs and discover the keys to their ultimate deliciousness as we go on this culinary adventure.
The Power of Brining: A Flavorful Transformation
Brining is a simple yet transformative technique that involves soaking the turkey leg in a salt-water solution. This process allows the salt to penetrate the meat, breaking down muscle fibers and creating a more tender texture. Additionally, the brine infuses the turkey leg with flavor enhancing its natural taste and adding a depth of complexity.
Zena’s Kitchen: A Masterclass in Brining
Zena’s Kitchen offers a straightforward and effective brining method that’s perfect for beginners. The recipe calls for a simple brine of salt, sugar and water, with the option to add additional spices and herbs for extra flavor. The turkey legs are submerged in the brine for a minimum of 12 hours, allowing ample time for the salt to work its magic.
The Pioneer Woman: A Spicy Twist on Tradition
The Pioneer Woman takes brining to the next level with a flavorful dry rub that complements the juicy turkey leg. The rub includes chili powder, paprika, onion salt, and Montreal seasoning, adding a touch of spice and complexity to the overall flavor profile. This recipe also recommends a shorter brining time of 4 to 6 hours, making it a more time-efficient option.
Tips and Tricks for Brining Success
- Use a large container: Ensure the container you choose is large enough to comfortably accommodate the turkey legs and the brine solution.
- Keep it cold: Brining should always be done in the refrigerator to prevent the growth of bacteria.
- Don’t over-brine: While longer brining times can enhance flavor, over-brining can make the turkey leg too salty.
- Rinse and dry: After brining, rinse the turkey legs thoroughly under cold water and pat them dry before roasting.
Unleashing the Flavor: Roasting Your Brined Turkey Leg
Once your turkey leg has been brined, it’s time for the grand finale: roasting. Preheat your oven to 400°F (200°C) and place the turkey leg on a wire rack set over a baking tray. Roast for 50 to 60 minutes, or until the turkey is cooked through and the juices run clear.
The Final Touch: A Delicious Gravy
Use the pan drippings from the roasted turkey leg to create a flavorful gravy to finish off your culinary masterpiece. A straightforward recipe from Zena’s Kitchen calls for simmering the pan drippings with butter, flour, stock, and seasonings. Your already delicious turkey leg gains even more richness and flavor from this gravy.
Brining your turkey leg is a simple but effective step that makes the whole experience better. You can make a dish that is flavorful, succulent, and deeply satisfying that will make your taste buds dance with delight by using the advice and recipes offered. Gather your ingredients, master the brining technique, and get ready to go on a culinary adventure that will leave you wanting more.
Jimmy Says: About This Recipe
Rebecca and I moved back east after two years in Los Angeles, and we had to adjust to some big changes. Some of those changes were easy, like once again experiencing the joy of fall weather. Others were harder, like being in a city with fewer varieties of tacos.
The hardest adjustment though — the one we did not see coming — was the turkeys.
There is a flock of Turkeys in our neighborhood in Boston and they are. the absolute worst. Someone down the block feeds them, and theyre big and mean and completely unafraid of people. They are either far away and stand in the middle of the road, blocking all traffic, or they are aggressive and will follow you from your car to your house.
So when I decided to try making Alton Browns DIY cardboard box smoker, Id be lying if I didnt say choosing to test it with turkey legs wasnt fueled in part by vengeance.
I have to give turkeys credit for something, though, because they are incredibly delicious. And theyre at their absolute best when smoked.
How Brining Prevents Dry Turkey Meat
If you hate turkey because you think its always dry, I get it. Turkey is notoriously difficult to cook perfectly without drying out. This can be prevented easily with a step called brining.
For smoking turkey legs, I like to use a very flavorful liquid brine instead of a dry one. Smoking takes hours, and we want the extra security of more liquid inside the meat.
By brining the legs for at least four hours or (even better) overnight, youll get a lot of flavor inside the meat, and prevent the turkey legs from drying out. It also gives the salt time to start dissolving some of the muscle proteins in the turkey legs, meaning a more tender turkey for you!
One of the best ways to keep meat juicy is to cook it slowly and low. Nothing is slower or lower than smoking meats, my dear.
To make the brine: Bring one quart of water to a boil on the stove. Stir in the salt, sugar, aromatics, and seasonings. Once the heat has been turned off for thirty minutes, move it to a large brining container and fill it with three quarts of cold water. Refrigerate until very cold before submerging the turkey legs.
How to brine Turkey Legs
FAQ
How long does it take to brine turkey legs?
What is the ratio salt to water for turkey brine?
Do you rinse turkey after brining?
How do you brine a Turkey?
Place the turkey legs in the brine: Immerse the turkey legs into the brine solution. The turkey should be either fresh or completely thawed. Add herbs and spices: You can add sprigs of dried thyme, crushed bay leaves or other herbs to the turkey drumsticks in the brine solution, for flavor.
How do you brine turkey legs?
Follow these steps to brine turkey legs. Soak the turkey legs in a brine solution made of salt, sugar, water and herbs for a minimum of six hours to brine them. The USDA explains that brining is simply the process of soaking meat in a solution of water and salt, although sometimes ingredients like sugar, honey or molasses are added as well.
How do you keep turkey legs fresh After brining?
Place the bowl/ziploc in the fridge for about 8-10 hours or overnight. After brining, rinse the turkey legs well under cold water. Place the brined and rinsed turkey legs down in a large ziploc bag (I use the same bag that I brined them in but I rinse it out a few times first).
Should you brine turkey legs overnight?
By brining the legs for at least four hours or (even better) overnight, you’ll get a lot of flavor inside the meat, and prevent the turkey legs from drying out. It also gives the salt time to start dissolving some of the muscle proteins in the turkey legs, meaning a more tender turkey for you!