Prep 30 mins
Cook 26 hrs
My husband and I absolutely LOVE the smoked turkey legs that are available at the nearby theme parks. This is a close, smokeless, version of those turkey legs that hold a very special place in our hearts. The passive cooking time includes the brining time.
- 1 cup Morton Tender Quick salt
- 1⁄2 cup brown sugar
- 2 tablespoons liquid smoke
- 1⁄2 gallon water (or enough water to cover pieces)
- 10 turkey legs (turkey wings, whole turkey or whole chicken)
- Mix the salt, brown sugar, liquid smoke and water together until all is dissolved and pour the briny mixture over the turkey legs.
- Store in a covered container in the refrigerator for 24-hours to 72-hours.
- Rinse the brine off the turkey, pat dry with paper towels and roast at 350°F for about 45 minutes.
- By this time, the turkey will almost be done, but the skin will still have a pale color, so I crank the oven up to 500°F and roast the legs/wings until they are a rich mahogany color, then I flip them over and roast the other side until it is also deep brown.
WAAAYY too salty! It could be that I used the wrong salt. I couldn't find Morton Tender Quick Salt, so I used Pickling salt--no additives-- so I thought it would be okay, but apparently not! It also took a very long time to brown (about 20 min a side at 500 degrees) and the meat was a bit dry.
These were great! However, I did use the suggested (and you should find this too, if making this recipe - it really does make a big difference) Morton Tender quick salt, and those legs turned out beautifully crisp, and so delightful. No problem with it being to salty, and used the charcoal grill to finish them off by smoking them for the required time. Heavenly! Thanks for posting! Made for Outdoor cooking ~ Diabetic Forum 2011
Woweee, these were awesome. I didn't have the Morton Tender Quick salt, so I used sea salt. I had to use a lot less sea salt though. I didn't really measure, just poured some in and tasted the brine. It was too salty so I diluted the mixture until I had a brine that was a little sweet and smoky and still pretty salty, but not overwhelmingly so. I poured the brine into a ziplock with my 3 turkey legs, double bagged it, and put it in the cooler to take on our camping trip. The next evening, Dh seared the legs in a cast iron pan over the campfire and then we wrapped them in foil and put them into the hot coals. I was surprised how wonderful they turned out. This made for a perfect campfire Thanksgiving dinner. Thanks for my first brine recipe!