This Thanksgiving, I’m sharing my favorite go-to turkey recipe, Smoked Turkey Legs. I don’t fry a whole bird in my backyard; instead, I smoke this easy recipe for a giant turkey leg.
The giant turkey legs stay moist and tasty while they’re cooking thanks to a sweet and salty brine that they soak in overnight. The best part is that no one will ever complain that the smoked turkey meat is too dry!.
There are a lot of similarities between this smoked turkey leg recipe and the Disney turkey leg recipe. However, this recipe takes the flavor to the next level with a hot honey glaze and a spicy seasoning rub.
Brining turkey legs before roasting or smoking is a great way to ensure they turn out incredibly moist, tender and bursting with flavor. But how long should you brine turkey legs to get the best results? Here’s a complete guide to brining times for foolproof juicy and delicious turkey legs every time.
Why Brine Turkey Legs?
Soaking turkey legs in a saltwater brine solution provides some major benefits
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Retains moisture – The salt allows the turkey to absorb and hold onto more moisture as it cooks keeping it super juicy.
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Enhances flavor – Salt, sugar and aromatics infuse deep into the meat to season it throughout. This significantly boosts the overall flavor.
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Tenderizes – Brining helps break down muscle fibers in the meat, resulting in more tender and velvety turkey legs after cooking.
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Promotes browning – Brined turkey legs brown better in the oven or smoker for crispy, golden skin.
How Long Should You Brine Turkey Legs?
The ideal brining time for bone-in turkey legs ranges from 8 to 24 hours. Here are more specific brining times based on size:
- Small turkey legs (1-2 lbs each): 8-12 hours
- Medium turkey legs (2-3 lbs each): 12-18 hours
- Large turkey legs (3-4 lbs each): 18-24 hours
As a general rule of thumb, the larger the turkey legs, the longer the brining time needed. Smaller legs require less time for the brine to fully penetrate and season the meat.
Step-by-Step Brining Method
Brining turkey legs is simple to do:
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Make the brine. Dissolve salt, sugar and any aromatics like garlic, onions or herbs in water over heat. Let cool completely.
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Place turkey legs in a container large enough to hold them and the brine. Pour cooled brine over legs until completely submerged.
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Cover and refrigerate for the recommended brining time based on size.
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Remove turkey legs from brine, rinse off and pat dry. Discard used brine.
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Roast, smoke or cook the brined turkey legs as desired.
Brine Ingredients
The basic brine requires just three ingredients dissolved in water:
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Salt – Usually 1/2 to 1 cup kosher salt per gallon of water. The salt seasons the meat and helps it retain moisture.
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Sugar – Typically 1/2 to 1 cup sugar per gallon, often brown sugar. Sugar balances out the harshness of salt and promotes browning.
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Water – Enough cool water to completely submerge the turkey legs, usually 1 gallon.
You can also add extra flavor to your brine with aromatics like:
- Garlic
- Onions
- Peppercorns
- Bay leaves
- Fresh herbs
- Citrus slices
- Spices
But the salt, sugar and water are the essential components.
Brining Tips
Follow these tips for best brining results:
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Use a nonreactive container like plastic, stainless steel or glass. Avoid aluminum.
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Make sure legs are fully submerged in brine. Weigh them down if needed.
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Rinse thoroughly after brining and pat very dry before cooking.
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Chill brined legs in the fridge up to 2 days before cooking.
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Save leftover brine for brining chicken, pork or other meats.
Cooking Brined Turkey Legs
Brined turkey legs can be cooked many different ways including:
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Roasted in the oven at 350°F until internal temperature reaches 165°F.
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Smoked low and slow over indirect heat at 300°F for 1-2 hours.
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Grilled over medium heat for about 10-15 minutes per side.
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Deep fried at 350°F for 5-7 minutes per side depending on thickness.
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Cooked sous vide sealed in bags at 165°F for 2-4 hours.
The brining makes the turkey legs incredibly versatile to cook using your preferred method.
Serving Tips
Brined turkey legs pair wonderfully with lots of Thanksgiving and holiday flavors:
- Roast with potatoes, carrots and onions
- Serve with cranberry sauce or chutney
- Make sandwiches with stuffing and gravy
- Fry for game day finger food
- Pair with roasted autumn vegetables like Brussels sprouts, squash or sweet potatoes
However you choose to cook and serve them, brining is guaranteed to take your turkey legs to the next level of flavor, moisture and tenderness.
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For the juiciest, most flavorful turkey legs, brining is a must.
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Allow at least 8 hours of brining time, up to 24 hours for large turkey legs.
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Keep the brined turkey legs fully submerged in the liquid brine in the fridge.
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Thoroughly rinse after brining before cooking as desired via roasting, smoking, grilling or frying.
With this simple process, you’ll never have to suffer through dry, underwhelming turkey legs again. Brining truly unlocks their full potential for taste and texture.
- how long do you brine turkey legs: 5 times
- turkey legs: 22 times
- brine: 18 times
- brining: 7 times
- brined: 4 times
- salt: 4 times
- sugar: 3 times
- water: 5 times
- flavor: 5 times
- aromatic: 1 time
- onion: 1 time
- garlic: 1 time
- herb: 1 time
- citrus: 1 time
- spice: 1 time
- retain moisture: 2 times
- tenderize: 1 time
- enhance flavor: 2 times
- promote browning: 2 times
- roast: 2 times
- smoke: 2 times
- grill: 1 time
- fry: 1 time
- sous vide: 1 time
- juicy: 3 times
- tender: 2 times
- flavorful: 3 times
- crispy: 1 time
- golden: 1 time
- skin: 1 time
- velvety: 1 time
- burst: 1 time
- delicious: 1 time
How to Make Smoked Turkey Legs
This recipe could not be any easier, so let’s get this holiday dinner started. After following a few simple steps, you’ll be well on your way to turkey leg bliss!.
To make the best smoked turkey legs, you must make the brine the night before you smoke the legs. This is because the turkey legs need to soak in it overnight. Read my article The Benefits of Brining to learn about all the good things about brining.
You’ll want to use warm water, not cold water so that the brown sugar dissolves easily. All the brine ingredients should be mixed together in a big bowl, container, or Ziploc bag. Then put the turkey legs inside. Place covered or sealed in the fridge, preferably overnight.
Take the smoked turkey legs out of the brine three hours before Thanksgiving dinner. Discard the liquid. Place the legs on a sheet pan and pat the legs completely dry with paper towels. Sprinkle my BBQ rub generously over the turkey legs.
Preheat your smoker to 250 degrees F, cooking indirectly. Add your favorite wood chips or wood chunks to help develop the smoky flavor. Cook the turkey legs for about 2-2. 5 hours or until the internal temperature of the turkey reaches 175 degrees F.
About 30 minutes before the turkey meat is cooked, warm your local honey in a small cast iron pan. Add the chili flakes and my FYR Red Hot Sauce. Mix well and with a pastry brush glaze the outside of the turkey legs 2-3 times just before pulling them off.
After about 5 minutes, the smoked turkey legs are rested and ready to enjoy. Don’t forget to finish with a sprinkling of those tasty sesame seeds and chopped chives!.
Why You’ll Love My Smoked Turkey Legs Recipe
I know that most people cook the whole turkey for the holidays, but this recipe for smoked turkey legs might make you change your mind. Who needs a dry turkey breast buried under the mashed potatoes and gravy? The turkey legs are all the same size, so the dark meat cooks perfectly and evenly.
First things first, the key to making these juicy, fall-off-the-bone turkey legs is the simple brine. Once you brine once, you’ll never go back. Undoubtedly, it turns any smoked turkey meat into a delectable feast for your senses!.
Now, let me show you the simple things you’ll need to make smoky turkey meat that is tender, juicy, and has crispy skin.
How to brine Turkey Legs
FAQ
Is it necessary to brine turkey legs?
Do you have to rinse a turkey after brining?
What is the downside of brining turkey?
How long do you brine a big Turkey?
You can find super big turkey legs out there—they range in size from 1 to 2.5 pounds! If you have extra large turkey legs, brine them for the full 24 hours, and inject the brine directly into the turkey legs before the brining process begins to make sure the salt and seasoning penetrates. What kind of turkey are you using?
How long do you brine turkey legs?
To cook and cool the brine quickly, boil the brine in 2 quarts water, then immediately cool it down with 64 ounces of ice for 1 full gallon of brine. You can also inject the brine into the turkey legs before submerging them in the rest of the liquid, and then brine for 5-6 hours rather than the full 24 hours.
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.
What happens if you brine a turkey leg?
The brining process may therefore reduce some of the protein content in the turkey legs. Brining also increases the sodium content of the meat, so opt for fresh meat over brined meat as far as possible.
How long do you cook a 1 pound turkey leg?
The legs will visibly puff up and get bigger. Put the turkey legs on a tall wire rack set in a deep roasting pan. Fill the pan with 1/2 inch (1-2cm) of water. This prevents any drippings from burning. Cover with foil and put in a 325°F (160°C) oven for 1 hour for small 1 pound (450g) turkey legs or 1.5 hours for larger turkey legs.
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.