Brining Turkey Legs And Thighs
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Add 1 litre cold water and leave the brine to cool completely.
Brining turkey legs and thighs. Smoke cook turkey legs for 2 to 25 hours or until they reach 165 degrees F. In a small bowl combine the rub ingredients. Brine turkey legs for 8-9 hours or overnight.
Preheat the oven to 350. Amount depends on how many legs. Rinse with cold water.
Depending on how much turkey you are cooking you can roast your turkey parts in one or several pans. More than most things you place in your oven turkey needs to be checked in on regularly. Place turkey on racks in prepared pans.
Roast for 45 - 50 minutes or until a meat thermometer. First preheat the oven to 250 degrees Fahrenheit. Brush the turkey skin with the melted butter or smear it on if you opted to soften the butter.
Push the leg out away from the breast until the hip socket. Brined roast turkey crown confit legs Dry brined turkey with the legs cooked separately is an easy way to make a perfect Christmas meal. Rinse turkey under cold running water and pat dry.
4-Day Dry Brine. Brine turkey legs for 8-9 hours or overnight. Roast the turkey legs and thighs for about 60-90 minutes.
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