Don’t know how to grill turkey legs? Well you’ve hit the jackpot, because we are here to show you how to grill turkey legs with moist, flavorful meat and crispy skin.
Brining turkey legs before cooking is a simple but extremely effective technique for enhancing flavor and moisture When done properly, brining results in turkey legs that are tender, juicy and packed with seasoned flavor right to the bone.
What is Brining and Why Brine Turkey Legs?
Brining is the process of soaking meat in a saltwater solution known as a brine before cooking. The brine is typically made by dissolving salt and sugar in water along with herbs, spices and other flavorings.
Brining provides several advantages that transform bland turkey legs into a delicious must-have dish
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Enhances moisture – The salt in the brine allows turkey legs to absorb and retain more moisture as they cook, keeping them incredibly juicy and tender.
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Infuses flavor – Salt, sugar and aromatics permeate deep into the meat to season it thoroughly. This significantly boosts overall flavor.
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Promotes browning – Brined turkey legs develop a beautiful browned exterior when roasted for crispier skin.
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Tenderizes meat – Brining helps break down muscle fibers, resulting in more tender and juicy meat.
How Long Should You Brine Turkey Legs?
The ideal brining time for turkey legs is 8 to 12 hours. This gives the brine enough time to fully penetrate the meat and properly season it throughout.
For convenience, turkey legs can be brined for as little as 4 hours. For a more intense, seasoned flavor, brine for up to 24 hours.
Turkey Leg Brining Ingredients
A basic brine for turkey legs contains:
- 1 gallon cool water
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- Aromatics like garlic, onion, herbs (optional)
Kosher salt is recommended since it dissolves easily in water. Feel free to add any extra flavors such as smashed garlic, onion, citrus slices, bay leaves, peppercorns or fresh herbs.
Step-by-Step Guide to Brining Turkey Legs
Brining turkey legs requires just a few easy steps:
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Make the brine – Combine cool water, kosher salt, brown sugar and desired aromatics in a pot. Heat briefly until salt and sugar dissolve. Remove from heat and let cool.
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Submerge turkey legs – Place legs in a container and pour over the cooled brine until completely covered. Seal and refrigerate 8 to 12 hours.
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Remove from brine – Take the legs out of the brine and pat dry thoroughly with paper towels. Discard used brine.
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Cook as desired – Roast, grill, smoke or cook the brined legs using your preferred method until fully cooked.
Cooking Brined Turkey Legs
Brined turkey legs can be prepared using various cooking techniques:
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Roasting – Roast in the oven at 350°F on a rack set over a pan until internal temperature reaches 165°F.
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Grilling – Grill over indirect medium heat around 300°F for 1 to 2 hours until fully cooked.
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Smoking – Smoke at 225-250°F for 3 to 4 hours until 165°F. Use wood chips for extra flavor.
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Deep frying – Fry at 350°F for about 5 minutes per side until golden brown and 165°F.
For ultimate tenderness, brined legs can be cooked sous vide at 150°F for 2 to 4 hours before finishing.
Always cook to an internal temperature of 165°F as measured by a meat thermometer.
Serving Ideas for Brined Turkey Legs
Brined turkey legs pair well with traditional Thanksgiving flavors:
- Roast with sage, thyme, onion, carrots
- Serve with cranberry sauce, gravy, stuffing
- Make turkey leg sandwiches with cranberry mayo
- Dice for soups, casseroles, pot pies
- Chop into salads
- Shred for BBQ pulled turkey sandwiches
Turkey Leg Brining Tips
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Use a non-reactive container like plastic or glass. Avoid metal.
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Make sure legs are fully submerged in brine. Weigh down if needed.
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Rinse off brine thoroughly before cooking.
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Let sit overnight in fridge to dry out skin after brining for ultra crispy skin when roasted.
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Brine a day ahead so flavors have time to permeate.
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Reserve and reuse brine up to 1 month for enhanced flavor.
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Adjust brine strength based on size. Use less salt/sugar for larger legs.
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Add aromatics, herbs and spices to infuse more flavor.
Soaking turkey legs in a well-seasoned brine is a surefire way to deliver exceptionally moist, tender and flavorful results every time. The minimal effort of brining pays off in a big way, making this a worthwhile technique for your next batch of turkey legs.
BEFORE YOUR TURKEY LEGS HIT THE GRILL
Before putting your turkey legs on the grill, you need to prep them. Properly prepping your turkey legs will help reduce the risk of the meat drying out on the grill. It will also flavor the legs and ensure that every bite is savory and moist. Below are the steps needed to prep your turkey legs before grilling.
Wet brining your turkey legs involves submerging the drumsticks in saltwater and placing them in the fridge for 24 to 48 hours.
Brining will soften the turkey meat, ensuring it takes less time to grill. It will also infuse the turkey legs with extra moisture to prevent the meat from drying out while it grills. Lastly, brining allows the salt to penetrate deep into the turkey for more flavor.
If you don’t have the facilities to perform a wet brine, you can dry brine your turkey legs. Dry brining involves evenly coating your turkey legs with salt and refrigerating them for 12 to 24 hours before grilling. Wet brining delivers the moistest turkey legs while dry brining guarantees the most flavorful meat and crispy skin. Learn more about how to wet or dry brine turkey here.
After wet brining your turkey, take it out of the saltwater bath and dry it with paper towels. If you dry brined the drumsticks, wash off the brining salt before drying the legs.
INSTRUCTIONS FOR PERFECTLY-GRILLED TURKEY DRUMSTICKS
After brining and seasoning your turkey drumsticks, it’s time to grill. You can use an electric, gas or charcoal grill. Many people prefer charcoal grills because the wood smoke adds more flavor, but gas grills are more user-friendly.
Regardless of the type of grill you have, follow these steps to grill your turkey legs to perfection:
- Prepare the Grill: Clean the grill grates with a moist cloth. After cleaning, apply canola, peanut or another cooking oil with a high smoking point to the grates. Cleaning and oiling the grates will help prevent the legs from sticking to the grill.
- Light the Grill: Wipe off excess oil from the grates and light the grill. If you have a charcoal grill, after lighting it, let it burn for about 30 minutes before pushing the hot coals to one side. Place a drip pan beneath the grates where there are no coals. If you have a gas grill, preheat half your grill to 350°F.
- Sear the Drumsticks: Put the turkey legs over the hot coals or lit part of your gas grill to sear each side of the drumsticks for three minutes.
- Start Grilling: After searing your turkey legs, move them to the unlit part of your gas grill or the part without coals in your charcoal grill. Doing this will allow you to grill your drumsticks with indirect heat and prevent turkey legs that are burned on the outside but raw on the inside.
- Cover the Grill: Close the grill lid and baste the turkey drumsticks with your wet rub or olive oil mixed with your dry rub every 30 minutes. Keep basting and flipping every 30 minutes until the drumsticks reach an internal temperature of 165°F in the thickest part. You can verify the internal temperature with a meat thermometer.
- Leave to Rest: Once the drumsticks reach 165°F on the inside, take them off the grill and let them rest covered for five to ten minutes before eating them.
How to brine Turkey Legs
FAQ
Is it necessary to brine turkey legs?
The key for juicy turkey legs is brining overnight in a salt and sugar water mixture. Because turkey can sometimes be very dry, brining helps to retain moisture in both white meat and dark meat.
What is the proper way to brine a turkey?
Mix water, salt, brown sugar, Worcestershire sauce, garlic, and pepper together in a food-grade bucket or container large enough to hold your turkey. Carefully submerge turkey in brine. Cover and store in the refrigerator. Soak for two days before smoking or roasting.
What is the downside of brining turkey?
- You need a large vessel to submerge the turkey in brine, like a cooler or a big bucket
- You need to keep the turkey and brine cold, which can take over a couple of days for an extra-large turkey
Do I rinse turkey after brining?
- Why rinse: Rinsing helps prevent the turkey from becoming overly salty.
- How to rinse: Place the turkey in a clean sink and run cold water over it, making sure to rinse both the inside and outside of the bird.
- After rinsing: Pat the turkey dry with paper towels before proceeding with your recipe.
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.
How do you brine a Turkey?
The water should look clear, not cloudy. Place the turkey legs in the brine: Immerse the turkey legs into the brine solution. The turkey should be either fresh or completely thawed. Add herbs and spices: You can add sprigs of dried thyme, crushed bay leaves or other herbs to the turkey drumsticks in the brine solution, for flavor.
How do you brine turkey legs before cooking?
To make the brine: Bring one quart of water to a boil on the stove. Stir in the salt, sugar, aromatics, and seasonings. Turn off the heat and let sit for 30 minutes, then pour it into large brining container along with 3 quarts cold water. Refrigerate until very cold before submerging the turkey legs. Should I brine my turkey legs before cooking?
Do turkey legs need to be brined?
Brined turkey legs pair beautifully with lots of classic holiday flavors: Use a non-reactive container like stainless steel, plastic or glass. Avoid aluminum. Make sure legs are fully submerged in the brine. Weigh them down if needed. Rinse legs after brining and pat very dry before cooking for best crisping.
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.
How long do you cook brined turkey legs?
Brined turkey legs can also be cooked sous vide for ultimate tenderness. Simply seal seasoned legs in bags then cook at 165°F for 2 to 4 hours. Brined turkey legs pair beautifully with lots of classic holiday flavors: Use a non-reactive container like stainless steel, plastic or glass.