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Welcome to this edition of the Smoking Meat Newsletter where we will be discussing how to smoke turkey legs.
Every year I see these at the local fair and I cringe like a vampire at sunrise when I see the price since I know how easy it is to make a batch of these and how much better they can be when made at home.
I have a recipe that Ive been using for a while and lots of other folks have used it as well and told me that it is the absolute BEST theyve ever tasted and I plan to share this recipe in great detail right here in this newsletter.
I will admit that the ones I usually find locally in the grocery store and supermarkets are not as big as the big boys that have at the fair but then, I see a lot of those big ones in the trash only half eaten. I think the smaller ones are probably more tender and they are “better” sized for the average person.
I also did this batch at a higher temperature to try and get the skin more crisp which you can always do with poultry and it handles it perfectly.
Smoking turkey legs results in juicy, flavorful meat with a wonderful smoky aroma. However, many people wonder if it’s necessary to brine the turkey legs before putting them in the smoker. Let’s take a closer look at why brining makes a difference and how to do it right.
Why Brining Helps
Brining turkey legs before smoking helps in two key ways
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It adds flavor. The salt and seasoning ingredients in the brine penetrate deep into the meat to add extra flavor. This results in a more intensely seasoned finished product.
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It keeps the meat juicy. Brining increases moisture retention in the turkey legs, preventing them from drying out in the smoker. The salt helps the meat hold onto more of its natural juices.
Without brining smoked turkey legs can turn out rather bland dry and tough. The brining process helps ensure tender, succulent meat that is bursting with flavor.
How Long to Brine Turkey Legs
For ideal results, turkey legs should be brined for 12-24 hours before smoking. This gives enough time for the brine to fully penetrate and tenderize the meat. Legs that are brined for less than 12 hours may not reap the full benefits.
Many experts recommend changing the brine once during the process, such as at the 12 hour mark during a 24 hour brine. This allows for full saturation into the center of the thickest part of the meat.
Best Brine Ingredients
A basic brine for turkey legs contains:
- Water
- Salt
- Sugar or honey
- Herbs and spices
The salt and sugar help tenderize and add flavor. The water acts as the base. Then you can customize with your choice of herbs, spices, garlic, citrus and more.
Popular flavor additions include:
- Rosemary
- Thyme
- Sage
- Peppercorns
- Bay leaves
- Citrus zest
- Garlic
- Onion
Feel free to experiment to create your own signature turkey leg brine!
Brining Process Step-By-Step
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Make the brine: Heat up a pot of water, add salt, sugar, and desired spices and herbs. Stir well until fully dissolved. Remove from heat and let cool completely.
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Submerge turkey legs: Place legs in a non-reactive container like plastic or glass. Pour cooled brine over legs until fully submerged. Use a plate to weigh them down if needed.
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Refrigerate: Cover and refrigerate for 12-24 hours. For extra flavor, change the brine halfway through.
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Rinse: When fully brined, remove legs from liquid and rinse under cool water. Pat dry with paper towels.
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Smoke: Season with any extra spices if desired. Proceed with your normal smoking method until cooked through.
And that’s it! With just a little advance planning, brined turkey legs deliver maximum flavor and moisture when smoked.
Frequently Asked Questions
What if I don’t have time to brine?
If you are short on time, you can “quick brine” turkey legs in just 1-2 hours. Dissolve 1/2 cup salt + 1/2 cup sugar per quart of warm water. Submerge legs and brine for 1-2 hours before a quick rinse and smoke. While quick brining doesn’t achieve the full impact of a longer brine, it still helps boost flavor and moisture.
Can I brine for longer than 24 hours?
It’s best not to brine turkey legs for longer than 24 hours as the meat can become overly salty. If brining longer, reduce the amount of salt in the recipe.
Should I rinse after brining?
Always rinse turkey legs after brining and pat dry. This removes excess surface salt and helps achieve the proper seasoning.
Can I make the brine ahead of time?
Yes, you can make brine days in advance and store it covered in the fridge until ready to use. Be sure to cool the brine completely before adding raw turkey.
What about a dry brine?
Dry brining, which involves rubbing turkey legs with a salt-sugar mix, can work but is harder to get even coverage and flavor penetration. For smoked turkey legs, a wet brine is recommended.
In Summary
While brining smoked turkey legs does require some extra time, the rewards are well worth it. Taking those 12-24 hours to let the turkey legs soak in a flavorful, salty bath results in the juiciest, most flavor-packed smoked turkey you’ve ever tasted. The brining process helps ensure tender meat that retains moisture and grabs onto all the seasonings. For finger-licking smoked turkey legs just like from the faire or ball game, brining is a must.
Preparing The Meat For Smoking
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).
Pour about 1/2 cup of extra virgin olive oil over the turkey drumsticks and shake/roll the bag around a bit to coat the legs with the oil.
Pour about 1/2 cup of Jeffs rub down in the bag and once again, shake or roll to coat the rub all over the turkey.
You can also just lay the turkey legs out into a pan or bowl and oil/coat with rub by hand if that is easier for you. The oil just helps the rub to stick better.
Once the drumsticks are coated with the rub leave them be or place them in a bowl and place them in the fridge if its gonna be a little while before you smoke them. At any rate, they are now ready to be smoked into delicious goodness!
How to Prepare Turkey Legs for Smoking
I love to brine the turkey legs and if youve never done this, its a simple process and Ill explain what it is and how to do it. Needless to say, the resulting product makes it worth the time and the effort. I recommend it for any poultry.
Brining is in its most basic form just the act of soaking meat in a salt/water solution. In an effort to equalize, the salty water will be drawn into the meat. Thus you can add other flavors, spices, fruit juices, etc. into the water and it will be drawn into the meat as well.
But its not just about flavor.. its about the moisture content as well. During the cooking process in the smoker, you have to depend on the fact that there WILL be a certain amount of moisture loss. Less than there would be at higher temperatures but still a loss.
During brining, due to the water being drawn into the meat, this adds extra moisture to the meat and even though there is moisture loss, you are left with more moisture than you would have had if you did not brine.
For this reason, when the meat is brined, it tends to be a lot more juicy and more flavorful.
We could get all scientific about brining but you dont have to understand why it works so well to do it. Just do it!