Turkey - Best turkey leg brine recipe
Author: Joseph Duffield
You don’t need to cook enough meat to serve a small army to enjoy the taste of turkey. These turkey brine recipes will make your bird so delicious and flavorful!
Brined and Roasted Turkey Legs
Not only are Brined and Roasted Turkey Legs fun to eat, they are perfectly tender and juicy on the inside with a little kick from a homemade chili spice rub on the outside.
Provided by: Sheila Thigpen
Total time: 295 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 11
Provided by: Sheila Thigpen
Total time: 295 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 10 whole turkey legs
- 4 quarts water
- 1 cup kosher salt
- 1 cup sugar
- 1 cup brown sugar
- 2 tablespoons steak seasoning blend (or Emeril's Essence)
- 1 bay leaf
- 2 tablespoons chili powder
- 2 teaspoons steak seasoning blend
- 2 teaspoons paprika
- 2 teaspoons onion salt
Nutrition:
- Serving Size: 1 Servings
- Calories: 209 kcal
- Carbohydrate: 40 g
- Protein: 8 g
- Fat: 2 g
- Saturated Fat: 1 g
- Cholesterol: 31 mg
- Sodium: 12988 mg
- Fiber: 1 g
- Sugar: 38 g
- Unsaturated Fat: 2 g
- Brine
- In a large pot over high heat, bring water, salt, brown sugar, seasoning blend, and bay leaf to a boil. Stir to make sure the salt and sugar has completely dissolved, then remove from the heat source and let cool.
- Fill a large container with ice. Pour in the brine and swish it around until it is chilly. Submerge the turkey drumsticks in the brine and refrigerate overnight, or at least a minimum of 4 hours.
- Roast
- Preheat the oven to 400 degrees. Lightly coat rimmed baking sheets with cooking spray.
- In a small bowl, combine the chili powder, steak seasoning blend, paprika, and onion salt for the dry rub.
- Drain and discard the brine, then dry the turkey legs with paper towels.
- Sprinkle the dry rub all over the turkey legs and place on the prepared baking sheets.
- Roast for 20 minutes, then reduce the heat to 325 degrees and roast for another 15 to 20 minutes, until the turkey is cooked through and reaches an internal temperature of 165 degrees.
10 Top Turkey Brines (+ Recipe Collection)
These turkey brine recipes will make your bird so delicious and flavorful! We'll also give you tips on how to brine a turkey for the best holiday meal you've ever had.
Provided by: insanelygood
Yields: 0 servings
Number of ingredients: 10
Provided by: insanelygood
Yields: 0 servings
Number of ingredients: 10
Ingredients:
- Easy Turkey Brine
- Smoked Turkey Brine
- Cranberry Citrus Brine
- Vinegar Poultry Brine
- Citrus Turkey Brine
- Herb Brined Turkey
- White Wine Citrus Brine
- Maple Turkey Brine
- Hawaiian Turkey Brine
- Apple Cider Brined Turkey
How to cook:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a turkey brine in 30 minutes or less!
BRINED TURKEY THIGHS
You don’t need to cook enough meat to serve a small army to enjoy the taste of turkey. These grilled turkey thighs are just right for a family dinner and the meat is nice and moist thanks to a quick brining. Don’t forget to pass our Mustard Barbeque Sauce around the table!
Total time: 35 minutes
Cook time: 35 minutes
Yields: 6 servings
Number of ingredients: 13
Total time: 35 minutes
Cook time: 35 minutes
Yields: 6 servings
Number of ingredients: 13
Ingredients:
- 4 cups water
- 1/4 cup kosher salt*
- 1/2 cup granulated sugar*
- 12 sprigs fresh thyme
- 3 bay leaves
- 6 bone-in turkey thighs with skin (about 4 lb/2 kg)
- 1 tsp sage, crumbled
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp freshly ground pepper
- Mustard Barbecue Sauce*
Nutrition:
- Calories:
690 calories, 32.6 g fat, 92.3 g protein, 0.9 g carbohydrate, 0.2 g fibre, 1330 mg sodium
*Ingredient not included in nutritional analysis.
- To prepare brine, combine water, salt, sugar, thyme and bay leaves in a medium saucepan. Bring to a boil.
- Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and cool slightly.
- Pour brine into a heatproof bowl and cool to room temperature, stirring occasionally. Refrigerate until cold.
- Pour brine into an extra-large heavy zip-lock plastic bag. Submerge turkey thighs in brine, adding cold water if necessary to cover turkey. Seal bag and place in a large food-safe container. Refrigerate for 4 hours.
- Remove turkey from brine; discard brine, thyme and bay leaves. Rinse turkey under cold running water and pat dry. Combine sage, mustard, garlic powder, coriander, cumin and pepper; spread mixture over both sides of turkey thighs.
- Grill turkey over medium heat on natural gas barbecue until a meat thermometer inserted into thickest part of thighs registers 180 - 185ºF, about 15 - 20 minutes per side.
- Serve with Mustard Barbecue Sauce.
Turkey brine
Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas
Provided by: Adam Bush
Total time: 15 minutes
Prep time: 15 minutes
Yields: 10 servings
Number of ingredients: 7
Provided by: Adam Bush
Total time: 15 minutes
Prep time: 15 minutes
Yields: 10 servings
Number of ingredients: 7
Ingredients:
- 200g coarse sea salt
- 100g light brown soft sugar
- 2 bay leaves
- handful of thyme sprigs
- 10 peppercorns
- 1 orange, zest pared into strips
- 2 tbsp coriander seeds, toasted
How to cook:
- Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
- Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.
