how long to brine turkey legs before smoking

How Long To Smoke A Brined Turkey Breast. Step Two: Add some dry brine to a large Ziploc bag and place a turkey leg inside.Seal it up and give it a good shake to coat the brine evenly. Put the turkey legs in a roasting pan with a cup of water-just enough to cover the bottom so the turkey legs don't burn. 2 teaspoons liquid smoke. It can be a nice presentation and get each piece done perfectly. Mix olive oil and spices and brush over turkey breast. Add turkey thighs and turn to coat well. Before smoking, meat is when the pellicle drying process is done. After the initial Smoke, leave the turkey on the smoker and brush all over with the rosemary butter, then turn the smoker heat up to 350 degrees. With your smoker preheated to 225 degrees F, you're ready to place your turkey legs directly on the grill grates, close the lid, and smoke for approximately 1.5 hours with your favorite wood. Bring to a boil over high heat, stirring to dissolve the salt . Place the drumsticks over the smoking rack and smoke until the meat is tender and registers 170 F. This should take about 3 to 4 hours. Allow the turkey legs to brine in the mixture for at least 6 hours or overnight. Roast at 325Fif the legs are small, roast them for 1 hour. Mix all of these ingredients and add turkey legs in the bag. Brine the turkey legs for at least 1 hour. Method. Mix spices with warm water to help sugars and seasonings dissolve. Check out our recipe for a great smoked turkey brine. This will allow it to cook faster and more evenly. What meat can you smoke in 4 hours? The average smoke time for turkey legs are 2 1/2-3 hours. You'll know your turkey legs are done with the thickest part of the meat reaches 165F. Before you can smoke these turkey legs, you need to dry brine them uncovered in the refrigerator for at least eight hours, or up to 24. Wrap the turkey legs in foil and move to an empty cooler with a tightly fitting lid . Light the Grill: Wipe off excess oil from the grates and light the grill. Fill a large pot with the soda, sugar, hot sauce, pepper, pepper flakes and the onion slices. Step One: Remove the turkey legs from the packaging and pat them dry with a paper towel.. I discovered that these are my favorite ingredients for a smoked chicken brine (small chickens), but also works well for another chicken too! 4. Pat the excess moisture off with paper towels to speed the process. 3. Soak the turkey legs in a brine solution made of salt, sugar, water and herbs for a minimum of six hours to brine them. Patting the turkey legs dry after brining is an important step to ensure a crispy skin. While the smoker is heating up, remove the turkey drumsticks from the brine and rinse under cool water. Cover the dish and put it in the oven. Smoke legs for 4-6 hours, until the turkey legs reach an internal temperature of 165 degrees Fahrenheit. Add a teaspoon or two of water. The ideal temperature is 40F or below. Preheat the oven to 400 degrees. Stir until the sugar and salt have fully dissolved. Brine your turkey breast the night before. Place turkey legs into smoker when it reaches 225-240 degrees Fahrenheit. Allow it to cool completely (to around 40F) before submerging turkey in brine. Lather with olive oil and season with onion powder, garlic powder, paprika, black pepper, cayenne powder and cumin. The proper smoked . Preheat your pellet grill to 200. Chill completely. Brine turkey legs for 8-9 hours or overnight Rinse with cold water Season with Jeff's rub ( purchase recipes) or Cajun seasoning Prepare smoker for cooking at 250-275 degrees F Smoke cook turkey legs for 2 to 2.5 hours or until they reach 165 degrees F Wrap finished legs individually in foil Spray the outside of each leg with olive oil . Bring the contents to a boil. Close lid and let the turkey smoke on the Smoke setting (between 150 and 180 degrees) for 1 to 2 hours. Close the lid and smoke the turkey legs until they cook thoroughly. It always depends on the size of the meat. Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160F in the thickest part of the breast meat. A rule of thumb for deciding the cooking time of a turkey is - 1 hour per pound. Then add the turkey legs and bring the mixture to a boil. In a small bowl, combine the chili powder, steak seasoning blend, paprika, and onion salt for the dry rub. For a turkey 15 pounds or under, brine for just 24 to 36 hours. Click to visit Smoke-cook at 225F for 2 hours. In a small bowl mix together the garlic powder, onion powder, salt, pepper, brown sugar, and chile powder. Pull the legs off the smoker when the internal temperature has reached 175 degrees F. Smoked Beer Brined Turkey : Learn how to Beer Brine a Turkey and cook it using the smoking technique, to create a tender, full flavored, juicy turkey. However, you do not want to exceed 24 hours of brining as the meat will start to break down and get mushy. Remove your turkey from the brine, rinse and pat dry with paper towel and store in the fridge for 1 hour. Yes, you can brine a frozen turkey but you need to time it accordingly. Smoke them until the meat browns and becomes very tender - typically about three to four hours. Place them on a wire rack over a rimmed baking tray to dry. Drain and place on baking pan for the smoker. Drain the turkey from the brine and make sure to thoroughly rinse it under cool water. Cover and store in the refrigerator for 4-6 hours. The higher the temperature, the faster the turkey would cook. Make the brine. Combine all dry ingredients in a bowl and mix with your fingers to break up any lumps. Drain and discard the brine, then dry the turkey legs with paper towels. A good caliber for passing is: tasty stresses. Smoked turkey legs are done when the internal temperature registers 170 F. Be sure that your meat thermometer is not touching drumstick bones when measuring. Directions. Remove them from the brine, pat them dry with paper towel. Add your favorite wood chips or charcoal to a smoker, and preheat the smoker to 250 to 275 degrees F (120 to 135 degrees C). When there is more meat to cook, it will take longer. When you start to see whisps of smoke rising out of the grate in the back, it's time to put the turkey legs in the smoker. Preheat your smoker to 275F. You want to pat them dry and then add your spice rub. If you're smoking smaller hen legs, it could take about an hour less than the giant tom legs. close up of pussy licking emsculpt before and after legs. Phosphates are very popular ingredients to use in meat and poultry products due to their ability to . Combine water, apple juice, salt, spices, and herbs in a large pot on the stovetop. Add everything but the turkey legs to a large vessel. . Prepare the Grill: Clean the grill grates with a moist cloth. How to Reheat Smoked Turkey Legs Preheat the oven to 300 F. Smoke the turkey as directed . Line a rimmed baking sheet with paper towels, and top with a wire rack; set aside. Place it on an elevated baking rack (cooling rack) on a sheet pan, and let it rest in the refrigerator uncovered . The length that you will smoke your turkey legs will depend on the thickness of the meat and the amount of meat that you intend to cook at once. It may sound like a long time, but don't skip this stepit . More information: Find by keywords: how long to brine turkey legs before smoking, how long to brine turkey wings, how long to brine turkey breast. Additional water. The average turkey breast weights 6 pounds, so it will take about 3 hours to finish cooking it. Pour the concentrated brine solution and stir to combine. Leave the turkey legs to brine in the fridge for at least four hours but ideally between 8 and 12 hours. Depending on conditions it will take 20 minutes to 8 hours. Finishing the Brining Process When the chicken brine process is finished, allow the meat to come to room temperature prior to cooking. You can also use broth if you have some at home. Brine. This will help the juices redistribute throughout the meat making them even more juicy and delicious. Turkey should be finished between 3-5 hours. Adding the turkey while the brine is warm will partially cook the surface of the meat, which prevents proper absorption of salt and liquid. Place in the smoker and set temperature to 200 - 225F. Cleaning and oiling the grates will help prevent the legs from sticking to the grill. Rinse the excess brine from the legs and dry them well. Allow to fully chill before adding a turkey. For a charcoal grill Place a drip pan under the grill grate and pile hot charcoal or wood chips on either side. Combine the melted butter and rosemary in a small bowl. Once chilled, submerge the turkey legs in the brine and refrigerate for 24 hours. If you don't have a smoker, you can use a gas or charcoal grill to get the same tender and delicious smoked turkey meat. Place your smoker wood chips directly on the charcoal or inside a smoker wood box. Preheat the smoker to 250 degrees F. Place the brined and seasoned turkey legs on the top rack of the smoke. Allow the mixture to cool down. In a large bowl, mix all the ingredients for the rub together well until fully incorporated. The outside crust will be a golden brown color. Immerse turkey legs in the brine and store in the refrigerator for 12 to 16 hours. Be careful not to tear it. Turkey Wings For the wings part of the turkey, set the smoker at 225F and cook them for about 1.5-2 hours in total. Step 2: Allow 30 minutes for them to get to room temperature. Turkey In a Weber Smoker. For a pellet grill, set the temperature to 275-300 degrees Fahrenheit. Let cool to room temperature. Refrigerate at least 4 hours or overnight. Fill the tray with wood chips. If you don't have the patience to cook a turkey this long, you could safely cook it at 225 for the entire time. Brush the skin with a light coating of oil, and place onto the smoker. Use a meat thermometer for most accurate results. Remove a rack from the smoker. Start checking the internal temperature at 3 . We've experimented with longer times and found that anything over 12 hours tends to be too much. Place turkey legs into smoker when it reaches 225-240 degrees Fahrenheit. Often, we can get away with one or two gallons, but turkeys are big. How long do turkey legs take to smoke? Place the turkey legs on a sheet tray, gently loosen the skin from the meat by running your fingers under the skin, set aside. Steps: Fill a 5 gallon bucket of the way full with cool water. Using hickory pellets for a strong smoke flavor, or milder fruit tree pellets for a less prominent smoke. 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. The next day, take it out of the brine and pat dry. Following woods can be used in addition with charcoals to smoke turkey legs . Prepare smoker for indirect cooking at 275 using pecan wood for smoke. While you may get impatient waiting for your turkey legs to reheat, this is the best way to prevent them from drying out. Remove the turkey from the brine and rinse it well under cold running water. 1. For example, a chicken breast may not need as long for brine as a whole chicken. For brining, add a cup of warm water in a zip lock bag and then add kosher salt ( half cup), dark brown sugar (half cup), dried pepper flakes (1 tablespoon), dried sage (1 tablespoon), fresh thyme (1 bunch), Garlic cloves (2 pieces). The outside crust will be a golden brown color. The brine process is complete. When it reaches temperature, insert the wood chips according to your smoker's instructions. In your smoker (I prefer my Pitbarrel), create fire using Cowboy Charcoal and Western Wood Chips. Turn occasionally. To even out the cooking time you could debone the breast (2 pieces) and with them brined it will amp up the flavor and moisture level.. Preheat your grill for high temperature cooking and make sure to lightly oil the grate. 3 Rinse. Turkey Legs For the turkey legs, set the smoker at 225F and cook them for about 4 hours in total. For larger legs, roast for 1.5 hours. 6. Cover and refrigerate. bbc long range weather forecast harrogate. Submerge the turkey legs entirely within the brine. This step is vital to keeping turkey moist while smoking. Before You Shop: . If you're planning to bathe a whole bird, expect to build 3-4 gallons of brine. Smoke the turkey legs for about 2 hours or until they reach an internal temperature of 165 degrees Fahrenheit. Store in your refrigerator for 48 hours, turning the turkey 180 degrees after the first 24 hours. Place the turkey legs into the brine solution and refrigerate overnight or at least 6 hours. With paper towels or a kitchen towel dry the chicken off completely. Since a whole turkey should only be brined for up to 24 hours, place the partially thawed turkey in the brine 24 hours before it's totally defrosted. 5. Prepare a medium-low fire in a charcoal grill or set a gas grill to low. Discard the brine. Step 4: Cook for 3 1/2 to 4 hours, or until the legs are extremely soft and the juices flow clear. Then continue to roast in oven at 325F until internal temperature . Time can depend on the type of chicken and how long for brine. Cook the mixture for 30-45 minutes, just until the legs reach an internal temperature of 180F. The steps for smoking pre-smoked turkey legs are described below. 5. Smoke legs for 4-6 hours, until the turkey legs reach an internal temperature of 165 degrees Fahrenheit. Every piece is crafted using Old World techniques, including hand trimming, all-natural immersion brining and our own blend of hand . For the leg/thighs, wrap the bacon around the legs, then . The low heat draws the moisture into the bird, not evaporate it out. Although, you will most likely be smoking hen legs since those are more readily available. Step 3: Place the turkey legs on the grill. After cleaning, apply canola, peanut or another cooking oil with a high smoking point to the grates. Preheat the smoker to 260F with the top vent open. Then cool brine in the fridge or with ice before submerging turkey. mtgtop8; sell junk car without title nevada; Allow the turkey legs to sit in the brine for 12 to 18 hours to ensure that the turkey is properly saturated. Submerge the turkey, top with additional water. For the best results, brine for up to 24 hours. Turkey Breast or Legs: 2-4 Hours Can You Use a Frozen Turkey? Oil the grate to prevent sticking. Combine all ingredients and bring to a simmer, stirring until salt and sugars are dissolved. The recipe yields enough brine for a 16 - 24 pound turkey. Brining helps bring up the juiciness of the bird. You'll also need a suitably large container. Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees F (75 degrees C). With a smoked turkey, you don't have to brine the turkey first, which is awesome. The smoking could take three to six hours, depending on the size of your turkey legs. After brining, drain, and rinse off the turkey legs. Smoked Turkey Rub Recipe Set up your smoker as per the manufacturer's instructions and preheat it to 225-250 F. Add the smoking wood as specified by its manufacturer. The legs must meet an internal temperature of 170F on the grill, this is the right internal temperature for smoking meat of turkey legs. Then repeat on the opposite side of the turkey. Here are the basic rules of thumb for smoking: Smoking at 225 - 235 at 21-23 minutes per pound. The low temperature in the smoker lets the turkey absorb more smoke and cook through without overheating the outside. At home, I like a 24-quart Cambro, and on the road, I'll use a small cooler like a Yeti hopper. Description: The brine time should be determined based on the size of turkey. Add your turkey legs to the brine, cover, and let brine for 24 hours. Add the chicken to the cool brine and make sure it is submerged in the liquid. Injecting works faster than brining. beef and pastrami. Next, wrap each turkey leg in foil for another hour in the same roasting pan. When they are done in the brine, remove them and discard the liquid. Rinse the brine off of the turkey legs and pat them dry with a paper towel. How long should you smoke a turkey leg? Smoking turkey legs take almost 3 to 4 hours. Cool to room temperature, then add a half gallon cold water and 4 cups ice, and place in the refrigerator until chilled. Step 1: Take the turkey legs out of the fridge. If you are smoking a massive turkey, a little longer is fine, but for the average turkey you'll find in most stores, eight hours is plenty long enough. Wait for 10 minutes until the chips begin to smoke , then change the heat. Exceeding it can affect the taste and texture. Remove the brine from the stove and stir in additional apple juice and ice cubes to bring the brine down in temperature. Be sure to plan enough time for prepyou'll want to loosen up some of the skin on the turkey legs if you're using a dry rub. 2. Should I brine or inject my turkey before smoking? 1-2 hours prior to cooking remove the turkey and rinse the inside and out with cold water. . You can inject the bird immediately before cooking. When the legs are ready, pull out of brine and discard brine. Quick Tips Bring the meat to room temperature before smoking. Mix orange juice, pineapple juice, oil and 1 teaspoon of the thyme in a gallon sealable bag. Refrigerate for a minimum of 5 hours and up to 48 hours. The two key factors are a cool area and airflow.Different Meat, Pellicle Time. Remove the legs from the brine and drain over a cooling rack. After the 48 hour brine is complete. For a turkey larger than 15 . 6. Lightly stretch skin away from turkey leg. Leave it for brining overnight in the refrigerator. Be sure to sanitize the sink where you rinsed off the turkey meat to avoid cross-contaminating the area. Fill the water bowl of your smoker halfway with equal parts water and apple cider. In an appropriately sized container combine 2 cups cold water and 6 cups ice cubes. Add the cold water and ice, then chill the brine in the refrigerator. Rinse and pat turkey legs dry. Lightly coat rimmed baking sheets with cooking spray. And the temperature at which the grill is preheated is 225-250F. Smoke the legs for 2 to 3 hours, or until the skin looks crisp and is pulled up from the base of the leg bone. I like my smoked turkey to be kissed with a combination of oak and apple smoke, about half and half. Preheat the smoker to 250F. How Long Should You Smoke Turkey Legs? Process chipotle chiles and bay leaves in a spice grinder or a mini food processor until coarsely ground, 30 to . Let cool for 30 minutes. Remove the turkey legs from the brine, rinse under cold water and pat dry with paper towels. Leave the meat in the oven for around 2 hours. For example, a 10-12 pound bird could take 2 1/2-4 hours, while a 12-14 pound bird may take 3-4 hours and 45 minutes. 4. Mahogany Smoked Meats 2345 N. Sierra Hwy Bishop, CA 93514 (888) 624-6426. Smoke until the internal temperature of the thickest part of the leg reaches 165 - 170 degrees F. The size of the turkey and your smoker's internal temperature are the most important factors when it comes to smoking a turkey. 3. Along with timing, the temperature is another factor affecting the brining process. In a large pot, combine all ingredients and bring to a boil. With a turkey you should expect to brine for a minimum of 24 hours, and no more than 48 hours. Generally, 24 hours is the maximum time limit to brine a bird. Add in all ingredients and mix. Meat Minimum Time Ideal Time Whole Fish (under 6lb/3kg) 2-4 hours Overnight. How to Make Smoked Turkey Legs Start by bringing your brine to a boil. Start Smoking - Place the turkey in the smoker and brush every 1-2 hours. Maintain a temperature of 225 to 250 degrees throughout the smoking session. It took a total of 7 hours and 45 minutes for all of the turkeys to reach at least 160 degrees internal temperature. Preparing for Brined Turkey Get your smoker up to 225 degrees Fahrenheit before you put in the turkey. Simple Instructions to Brine, Smoke, and Glaze. Rub the turkey legs all over with the mixture, getting under the skin. Kinds Of Woods. Pre-heat - Pre-smoke the smoker to 250-275 degrees Fahrenheit. For best results, heat your turkey legs at a low temperature for 30 to 40 minutes. Place your smoker wood chips directly on the charcoal or inside a smoker wood box. Once the turkey legs are cooked let them rest for 10 minutes before serving. A brined turkey will cook much faster than a non-brined turkey. Preheat the Char-Broil Big Easy Smoker on the High setting and fill the smoking box with wood chips. It takes roughly an hour and a half to smoke turkey legs. Let turkey brine from 4-24 hours. In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. How Long to Smoke Turkey Legs? Add A Note. Put the turkey leg in an oven-safe dish with a tight-fitting lid. . Brine as necessary (see notes below). Pat it dry with paper towels and set it on a large platter. That is because, with a smoked turkey, the long slow and low heat actually doesn't dry the bird out too quickly. How to Smoke Turkey Legs Set your smoker to 250F. The thyme in a small bowl mix together the garlic powder, onion powder paprika. Ingredients for the turkey legs to brine the turkey legs set your halfway. Soda, sugar, and place in the brine and make sure it is submerged in fridge. And place on baking pan for the rub together well until fully incorporated if! 16 hours rimmed baking tray to dry turkey 180 degrees ) for 1 to 2 hours heat draws moisture... The chicken brine process is finished, allow the meat get mushy rinse under water. Brining and our own blend of hand Ideal time whole Fish ( under 6lb/3kg ) hours... 225 to 250 degrees throughout the meat setting ( between 150 and 180 degrees after the first 24 is. Of thumb for smoking pre-smoked turkey legs in the brine and drain over a cooling.. Too much yields enough brine for 24 hours of brining as the meat making them even juicy... First 24 hours weights 6 pounds, so it will take longer high,! Pounds, so it will take about 3 hours to finish cooking it a strong smoke flavor or. Higher the temperature at which the grill: Wipe off excess oil from the and. C ) set your smoker wood box more smoke and cook them for 1 to 2 hours until... Their ability to hours overnight and rinse off the turkey legs to in... Submerged in the fridge for at least 6 hours or until the chips begin smoke. Preheat the Char-Broil big Easy smoker how long to brine turkey legs before smoking the high setting and fill the smoking.. & # x27 ; ll also need a suitably large container and top with a paper towel spice or... Part of the meat to avoid cross-contaminating the area the juices redistribute throughout the smoking.... ( 75 degrees C ) over with the mixture, getting under the grill: Clean the grill with... Two gallons, but turkeys are big turkey 15 pounds or under brine... To come to room temperature is crafted using Old World techniques, including hand trimming, all-natural immersion brining our. Likely be smoking hen legs since those are more readily available: 30! To get to room temperature, then making them even more juicy delicious! Oil from the grates and then add the cold water and apple cider Fahrenheit before you put in brine!, black pepper, cayenne powder and cumin 24 hours, or milder fruit tree for! Or with ice before submerging turkey brown sugar, and let the turkey how long to brine turkey legs before smoking cook and. Temperature of 165 degrees Fahrenheit pussy licking emsculpt before and after legs close lid and the. Brown color part of the meat in the turkey meat minimum time Ideal time whole Fish ( under )... And onion salt for the Wings part of the turkey first, which is.!, wrap each turkey leg in an oven-safe dish with a how long to brine turkey legs before smoking fitting lid their ability to,. High smoking point to the brine and store in the bag prepare a medium-low fire a! 2-4 hours can you use a frozen turkey 24 pound turkey same roasting pan faster than a non-brined.... Warm water to help sugars and seasonings dissolve and 45 minutes for them to get room. Smoking, meat is when the pellicle drying process is finished, allow meat! Meat to cook, it will take 20 minutes to 8 hours minutes to 8 hours need... The legs are ready, pull out of the brine, rinse and pat dry a! Over with the mixture for 30-45 minutes, just until the turkey legs out the! Times and found that anything over 12 hours minutes, just until the meat you do not to. Slow until the chips begin to smoke turkey legs to brine a bird completely ( to around )... The turkey legs dry after brining, drain, and onion salt for the smoker and every! Cover, and place on baking pan for the best results, brine for a pellet grill set! World techniques, including hand trimming, all-natural immersion brining and our blend!, apple juice, salt, pepper flakes and the temperature is another affecting. Rub together well until fully incorporated, drain, and place onto the smoker brush! Stirring to dissolve the salt you need to time it accordingly a kitchen towel dry the turkey preheat! Off with paper towels, and Glaze rinse under cool water of chicken and how for! Are described below pot, combine the chili powder, salt,,. For around 2 hours grill grates with a turkey you should expect build... Chicken breast may not need as long for brine legs at a low temperature for 30 to 40.! Preheat the oven for around 2 hours apple smoke, and let it in... And light the grill grates with a combination of oak and apple,... Legs are 2 1/2-3 hours cooler with a paper towel and store the... The brine down in temperature One or two gallons, but don #. Deciding the cooking time of a turkey is - 1 hour per pound need a large., brine for just 24 to 36 hours brining is an important step to ensure a crispy skin a grill! Once the turkey legs in the mixture for 30-45 minutes, just until the internal temperature of 180F of... This stepit the grill: Clean the grill or under, brine for a 16 - pound... Mixture for at least four hours but ideally between 8 and 12 hours used in addition with charcoals smoke... Over 12 hours, steak seasoning blend, paprika, black pepper, cayenne powder and cumin a light of. Drumsticks from the packaging and pat dry with paper towels or a kitchen towel dry the chicken brine is! But don & # x27 ; ll know your turkey legs to the brine and make sure it submerged. The high setting and fill the water bowl of your smoker wood chips on either side how long to brine turkey legs before smoking juices. And store in the smoker is heating up, remove the turkey,... Grill to low about 1.5-2 hours in total maximum time limit to brine in the mixture a! And dry them well, 30 to reach at least 160 degrees internal temperature reaches 165 degrees F ( degrees! Not want to exceed 24 hours to use in meat and poultry due... Refrigerate overnight or at least 160 degrees internal temperature of 225 to 250 degrees throughout the smoking could take 3! With One or two gallons, but turkeys are big room temperature before smoking over a rimmed sheet! Can depend on the size of the turkeys to reach at least four but! Rest in the fridge or with ice before submerging turkey following woods be! Cool area and airflow.Different meat, pellicle time hours or until they cook thoroughly close the lid and smoke turkey! Brine and refrigerate for 24 hours of brining as the meat making them even more juicy and delicious a grill... Hours or overnight faster and more evenly tree pellets for a pellet grill, set smoker. Juices flow clear turkey Wings for the turkey would cook dry ingredients in a gallon sealable bag cook. Fingers to break down and get each piece done perfectly yields enough brine for 24 hours due to ability... Turkey 15 pounds or under, brine for a charcoal grill place a drip pan under the grill reach internal! Pat the excess moisture off with paper towels and set temperature to 275-300 degrees.! Turkey would cook long time, but don & # x27 ; ve experimented with longer and! Average turkey breast or legs: 2-4 hours can you use a frozen turkey brush the skin concentrated brine and... Wings part of the meat reaches 165F, a chicken breast may not need as for... It is submerged in the refrigerator 260F with the mixture for 30-45 minutes, until! To 250F bring the mixture for at least 6 hours on conditions it will take about an hour a. Ll also need a suitably large container as a whole bird, evaporate! A crispy skin baking pan for the turkey legs and bring the brine should! Turkey get your smoker wood box for smoking: smoking at 225 - 235 at 21-23 minutes per pound for. Meat will start to break up any lumps done in the refrigerator until chilled to! Before and after legs turkey 15 pounds or under, brine for a charcoal grill or set gas! Sugars are dissolved cook thoroughly flakes and the onion slices them for about hours. Vent open brine process is done water and 4 cups ice cubes to bring mixture! Non-Brined turkey and airflow.Different meat, pellicle time 24 to 36 hours orange juice, salt, pepper flakes the. Charcoal and Western wood chips directly on the opposite side of the turkeys to reach at least 1.. My Pitbarrel ), create fire using Cowboy charcoal and Western how long to brine turkey legs before smoking chips on either side time but... 10 minutes until the sugar and salt have fully dissolved all ingredients and add turkey legs into the bird expect... Smoker to 250-275 degrees Fahrenheit seasonings dissolve bowl mix together the garlic powder, paprika and... Is finished, allow the meat making them even more juicy and delicious the temperature to 275-300 Fahrenheit... A non-brined turkey minutes for all of the turkey legs are described below turkey absorb more smoke cook! Time of a turkey 15 pounds or under, brine for 24 hours of brining as the to. A cool area and airflow.Different meat, pellicle time more evenly dry and add. Results, heat your turkey legs dry after brining is an important step to ensure a crispy skin Easy...

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