brine turkey legs?
 

anyone ever do it? thinking about trying it out on the guys at camp this week end. pretty sure i've got the brine down, but how long should i cook the legs in a barrel pit at say 225-250 degrees. all help is appriciated!

Make sure you pat the legs dry after you rinse the brine off of them. 3 to 3 1/2 hours cook time. I usually turn mine 3 or 4 times.

I like to take a few and stuff with garlic, onions and butter.

I soften some butter and mix in onions and garlic. Cut some slits in the turkey leg and stuff the mixture in them and wrap with foil and throw on the pit. Enjoy.... Let us know how it goes.

Damn Bluechip, that sounds delicious!

It is..... People are always requesting for me to cook them. It's so simple but it all just goes together. I sprinkle the outside with Tony's or whatever.....

And if I have a bunch of picky eaters I put the onions and garlic in a small food processor until it's a paste them mix with butter. Give it a try. Works great in the oven too.

thank Blue chip. i'll give it a go. i'd like to do 3 or 4 one way and 3 or 4 another way. anyone else got a recipe or method to the madness?

Question- how long do you brine??


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yeah, good question. i was thinking about 5 hours?

This is kinda on the same discussion. I was at a LSU tailgate the other day and they were cooking turkey wings. They boiled the wings in a crab boil then went straight to the fryer. Came out crisp and delicious. Ever tried this one?

Figured the topic being turkey and water...

Not enough, you need at least 8, 12 is better. I brine my turkey whole for Thanksgiving, for that it gets at least a 12 hour soak. 1/4 cup of salt to a 1/2 gallon of water as a base and you can add whatever seasoning you see fit.

As far as cook time get a from Amazon and cook it to 170. Probably about 2 1/2 hours at 250

We use to boil the legs in crab boil for 30 minutes then finish them on pit. We cooked 1000s of these for Duck Festival.

well, i used big chicken legs instead of turkey(couldn't find any). did 6 in the foil and slipped a pad of butter under the skin of each, and did 14 the same way with out the foil. brined for 24 hrs, washed, patted dry and seasoned. the foil is the ticket! the others were OK, but really couldn't tell the brine did much. the ones in the foil were very juicy and tender. will still try it with turkey when i get my hands on some. used my newest little wood burner/smoker.

Thats a cool smoker. Does it hold the heat good?

i was really surprised how well it did. i could peg the thermometer at 800. if i shut down the flue damper and intake, i could get it down to 150 and hold it. i put it in the corner of the shed and it sort of reflected the heat outward. the real test will be in the 30 ish degree winter.
thinking about building another and putting some thru hull tubes in the top bottle and seal welding the ends to the tank, making a heat exchanger with a small compartment on the end, like a wind box, with a little fan in it to force the heated air out the other end.
we'll see?

Where did you get that thermometer?

robbed it out of an old gas grill at the camp. i hate to buy stuff, get a kick out of utilizing junk.

If you buy turkey breast they are already brined.