Brining Turkey Legs And Thighs

Carefully slide your hands underneath the skin to loosen it.

Brining turkey legs and thighs. Place the turkey in a baking dish and roast uncovered for 45-50 minutes or until the internal temperature taken in. Preheat the oven to 350. Season with Jeffs rub purchase recipes or Cajun seasoning.

Season with Jeffs rub purchase recipes or Cajun seasoning. To add more flavor to your chicken thighs use complementary seasonings in the brine. Add a dash of water or broth to the a baking pan or dish.

Pat the turkey legs dry with paper towels. Amount depends on how many legs. After brining coat the turkey legs with the spice rub and roast them in the oven until cooked through.

Rinse with cold water. Start with a sweetening agent to balance the salt. When this salt is reabsorbed back into the meat it dissolves muscle proteins allowing for better moisture retention.

Push the leg out away from the breast until the hip socket. Brine turkey legs for 8-9 hours or overnight. Prepare smoker for cooking at 250-275 degrees F.

After brining for approximately 8-10 hours remove the turkey thighs and let them rest in fresh cold water for 15 minutes. Pour brine into a heatproof bowl and cool to room temperature stirring occasionally. The salt method is a simpler process by placing the salt between the skin and the meat of the turkey which is the way I prepared these turkey thighs.