Do You Have to Brine Turkey Legs Before Smoking?

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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 when done right. However, skipping an important preparatory step – brining – can lead to dry, bland turkey legs. So do you really have to brine turkey legs before smoking them? The answer is a resounding yes.

Why Brining is Crucial

Brining, which involves soaking turkey legs in a saltwater solution, provides multiple benefits that are key to maximizing the taste and texture of smoked turkey legs.

Infuses Moisture

One of the biggest risks of smoking meat is it drying out, Brining helps counteract that by allowing the turkey legs to absorb extra moisture This keeps them incredibly juicy even after hours in the smoker,

Enhances Flavor

Brining enables the turkey legs to soak up seasoned water that permeates deep into the meat. This amps up the overall flavor compared to unbrined turkey legs.

Promotes Tenderness

The brining process helps break down tough muscle fibers. This leads to more tender and smoother textured meat.

Improves Smoke Absorption

Moist brined turkey legs absorb more smoke during the smoking process compared to unbrined meat.

Encourages Browning

Soaking in a brine solution promotes better browning and crisping of the skin when cooked

Clearly, brining addresses multiple potential pitfalls when smoking turkey legs. It’s easy to see why it’s so highly recommended.

How Long to Brine

To fully realize the benefits of brining, turkey legs need to soak for 8 to 12 hours. This gives enough time for the solution to completely penetrate and seasoning to set in.

Brining for the full 12 hours results in the most flavorful, juicy outcome. But if you’re pressed for time, 4 to 6 hours can work as a minimum brining time.

Creating the Brine

A basic brine contains just three components:

  • Water – The liquid base that the turkey legs soak in. Use cool water, not warm.

  • Salt – Necessary for flavoring, moisture retention and aiding smoke absorption. Kosher salt is recommended.

  • Sugar – Helps counteract harsh saltiness and promotes browning. Brown sugar is ideal.

Beyond those three essentials, you can add other ingredients to the brine to complement the flavor of the turkey legs:

  • Aromatics – Garlic, onions, citrus, bay leaves, whole peppercorns, fresh herbs.

  • Spices – Chili powder, cumin, coriander, mustard, cinnamon, allspice.

  • Acids – Vinegar, citrus juice, wine. Help tenderize meat.

  • Umami boosters – Soy sauce, fish sauce, Worcestershire sauce.

Take care not to overcomplicate the brine. A simple blend of salt, sugar, and a few aromatics is often all you need.

Step-by-Step Brining Method

  1. Make the brine solution. Heat up any aromatics first to intensify their flavor. Then combine all ingredients in water and stir until fully dissolved.

  2. Submerge turkey legs. Place legs in a container and cover fully with the brine. Weigh down if needed to keep submerged.

  3. Refrigerate. Store container in the fridge and brine for 8-12 hours.

  4. Rinse and pat dry. Once done brining, rinse off the turkey legs and pat very dry. Discard used brine.

  5. Apply rub. Season the turkey legs all over with your favorite spice rub.

  6. Smoke as desired. The brined legs are ready for low and slow smoking.

Brining Essentials

  • Use a non-reactive container like plastic or glass. Avoid metal.

  • Make sure legs stay fully submerged the entire time.

  • Rinsing after brining is important to prevent overly salty meat.

  • Pat the legs very dry before smoking for proper smoke absorption.

  • Chill brined legs in the fridge up to 2 days before smoking.

Brining requires minimal effort but yields huge flavor rewards when smoking turkey legs. Don’t skip this invaluable step. Your taste buds will thank you.

do you have to brine turkey legs before smoking

Here’s what you’ll need

  • 6 Turkey Legs (or more)
  • Extra Virgin Olive Oil (EVOO)
  • 1 batch of Jeffs original rub
  • Foil

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).

do you have to brine turkey legs before smoking

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!

do you have to brine turkey legs before smoking

Smoked Turkey Legs Recipe

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.

Do you have to brine a turkey before smoking?

Do you have to brine a turkey breast before smoking? No. You don’t have to, but it is highly recommended to keep the turkey breast from drying out. Before smoking a turkey breast, brining is a necessary step because it helps absorb extra moisture.

Is brining a turkey really necessary?

The short answer is yes, you definitely need to brine a turkey. Turkeys are naturally lean and because they are quite large, it’s really difficult to cook them through without the meat becoming tough. The definition of brine is water that has been strongly saturated with salt.

Why are my smoked turkey legs tough?

Why are your smoked turkey legs tough? If your turkey legs are tough, you’ve overcooked the meat and/or the heat is too high while cooking. To prevent this in the future, cook the turkey legs low and slow at 225 °F and keep track of the internal temperature with a thermometer.

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