This Thanksgiving, I’m sharing my favorite go-to turkey recipe, Smoked Turkey Legs. I don’t fry a whole bird in my backyard; instead, I smoke this easy recipe for a giant turkey leg.
The giant turkey legs stay moist and tasty while they’re cooking thanks to a sweet and salty brine that they soak in overnight. The best part is that no one will ever complain that the smoked turkey meat is too dry!.
There are a lot of similarities between this smoked turkey leg recipe and the Disney turkey leg recipe. However, this recipe takes the flavor to the next level with a hot honey glaze and a spicy seasoning rub.
Brining is a simple but extremely effective technique for producing incredibly flavorful, moist and tender turkey legs. But exactly how long should you brine turkey legs to get the best results? The ideal brining time can vary depending on factors like the size of the legs and the brine ingredients. Here’s a complete guide to determining the perfect brining time for juicy, delicious turkey legs.
Why Brine Turkey Legs
Soaking turkey legs in a saltwater brine solution before cooking provides some major benefits
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Enhances moisture – The salt allows the turkey legs to retain more moisture, preventing dryness.
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Infuses flavor – The brine penetrates deep into the meat, seasoning it throughout.
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Tenderizes – Brining helps break down tough muscle fibers.
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Improves browning – Brined turkey legs brown better for crispy skin.
Brining is especially useful for lean white poultry meat like turkey legs and helps counteract its tendency to easily dry out during cooking.
How Does Brining Work
A brine is simply water mixed with salt, sugar, herbs and spices. The turkey legs soak in this seasoned liquid anywhere from 30 minutes to a few days. During this time, the brine components get absorbed into the meat in two key ways:
Diffusion – The salt and seasoning particles dissolve and diffuse into the turkey legs.
Osmosis – The salt draws moisture out of the cells while forcing the seasoned liquid back in.
These effects flavor, tenderize and help retain moisture in the meat.
Ideal Brining Time for Turkey Legs
8 to 24 hours is the recommended brining time range for high quality results with turkey legs.
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8 to 12 hours gives enough time for full penetration and proper seasoning.
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12 to 24 hours for maximum impact if you want very intense flavor.
Factors like leg size, brine ingredients and concentration also affect required brining time.
Minimum Brining Time for Turkey Legs
While more time is better, 4 to 6 hours can work in a pinch. With quick brining, the effects are more surface level and the meat won’t be as thoroughly seasoned.
For food safety, do not brine raw turkey legs for less than 4 hours. Always refrigerate during brining.
Does Brine Time Affect Flavor?
Yes, the longer the brining time, the more pronounced the flavor will be. Short 30 minute to 2 hour brines only mildly season the surface. But given enough time, the brine will fully penetrate to deliver well-seasoned meat.
Can You Over Brine Turkey Legs?
It is possible to over brine if soaking longer than 24 hours, causing too much saltiness. However, due to their larger size, turkey legs are far more forgiving than smaller cuts of meat when it comes to extended brining.
Tips for the Best Brined Turkey Legs
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Chill the brine before adding the turkey legs.
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Submerge the legs fully in the brine. Weigh them down if needed.
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Rinse and pat the legs very dry after brining.
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Let brined legs rest in the fridge 1-2 days before cooking if possible.
Brining Time Considerations
Turkey Leg Size – Larger, meatier legs need a longer brine than smaller, skinny legs.
Bone-In vs Deboned – Bone-in legs take longer for the brine to penetrate than deboned.
Brine Concentration – More diluted brines require longer times compared to very salty, sugary brines.
Temperature – Colder brines penetrate meat slower than warmer brines.
Aroma – Brines infused with lots of herbs, spices and aromatics need less time.
Brined Turkey Leg Cooking Methods
After soaking in the brine, turkey legs can be cooked using various moist heat or dry heat methods.
Oven Roasting – Roast at 350°F until internal temperature hits 165°F.
Grilling – Grill over medium indirect heat, turning occasionally, for 1-2 hours.
Smoking – Hot smoke at 225°-250°F for 2-3 hours until fully cooked.
Sous Vide – Cook 1-2 hours at 165°F then finish by searing.
Deep Frying – Fry at 350°F for about 5 minutes per side until crispy.
The brining gives you flexibility to cook the turkey legs using your preferred method while still keeping the meat juicy.
How Long Should You Brine Turkey Legs?
For the best flavor and moisture, brine turkey legs for 8 to 24 hours before cooking. If pressed for time, a 4 to 6 hour quick brine can still provide some benefit. Just be sure to factor in brining when planning the meal. Taking the time to properly brine turkey legs guarantees tender, delicious results!
How to Make Smoked Turkey Legs
This recipe could not be any easier, so let’s get this holiday dinner started. After following a few simple steps, you’ll be well on your way to turkey leg bliss!.
To make the best smoked turkey legs, you must make the brine the night before you smoke the legs. This is because the turkey legs need to soak in it overnight. Read my article The Benefits of Brining to learn about all the good things about brining.
You’ll want to use warm water, not cold water so that the brown sugar dissolves easily. All the brine ingredients should be mixed together in a big bowl, container, or Ziploc bag. Then put the turkey legs inside. Place covered or sealed in the fridge, preferably overnight.
Take the smoked turkey legs out of the brine three hours before Thanksgiving dinner. Discard the liquid. Place the legs on a sheet pan and pat the legs completely dry with paper towels. Sprinkle my BBQ rub generously over the turkey legs.
Preheat your smoker to 250 degrees F, cooking indirectly. Add your favorite wood chips or wood chunks to help develop the smoky flavor. Cook the turkey legs for about 2-2. 5 hours or until the internal temperature of the turkey reaches 175 degrees F.
About 30 minutes before the turkey meat is cooked, warm your local honey in a small cast iron pan. Add the chili flakes and my FYR Red Hot Sauce. Mix well and with a pastry brush glaze the outside of the turkey legs 2-3 times just before pulling them off.
After about 5 minutes, the smoked turkey legs are rested and ready to enjoy. Don’t forget to finish with a sprinkling of those tasty sesame seeds and chopped chives!.
Why You’ll Love My Smoked Turkey Legs Recipe
I know that most people cook the whole turkey for the holidays, but this recipe for smoked turkey legs might make you change your mind. Who needs a dry turkey breast buried under the mashed potatoes and gravy? The turkey legs are all the same size, so the dark meat cooks perfectly and evenly.
First things first, the key to making these juicy, fall-off-the-bone turkey legs is the simple brine. Once you brine once, you’ll never go back. Undoubtedly, it turns any smoked turkey meat into a delectable feast for your senses!.
Now, let me show you the simple things you’ll need to make smoky turkey meat that is tender, juicy, and has crispy skin.
How to brine Turkey Legs
FAQ
Is it necessary to brine turkey legs?
Do you have to rinse a turkey after brining?
What is the downside of brining turkey?
How long do you brine a big Turkey?
You can find super big turkey legs out there—they range in size from 1 to 2.5 pounds! If you have extra large turkey legs, brine them for the full 24 hours, and inject the brine directly into the turkey legs before the brining process begins to make sure the salt and seasoning penetrates. What kind of turkey are you using?
How long do you brine turkey legs?
To cook and cool the brine quickly, boil the brine in 2 quarts water, then immediately cool it down with 64 ounces of ice for 1 full gallon of brine. You can also inject the brine into the turkey legs before submerging them in the rest of the liquid, and then brine for 5-6 hours rather than the full 24 hours.
What is brining a turkey leg?
Brining is a crucial step in this recipe that ensures your turkey legs remain juicy and flavourful. The process involves soaking the meat in a solution of salt, sugar, and water, which helps to break down muscle proteins and retain moisture during cooking.
What happens if you brine a turkey leg?
The brining process may therefore reduce some of the protein content in the turkey legs. Brining also increases the sodium content of the meat, so opt for fresh meat over brined meat as far as possible.
How long do you cook a 1 pound turkey leg?
The legs will visibly puff up and get bigger. Put the turkey legs on a tall wire rack set in a deep roasting pan. Fill the pan with 1/2 inch (1-2cm) of water. This prevents any drippings from burning. Cover with foil and put in a 325°F (160°C) oven for 1 hour for small 1 pound (450g) turkey legs or 1.5 hours for larger turkey legs.
What are brined & roasted turkey legs?
Brined and Roasted Turkey Legs are a fantastic alternative to the traditional whole turkey, offering rich flavours and juicy meat with less cooking time and effort. This recipe ensures super crispy skin and succulent meat, making it perfect for festive occasions or even Sunday roasts.