Buttermilk Brined Turkey Legs

Place drumsticks in a resealable plastic bag and pour over marinade.

Buttermilk brined turkey legs. Place turkey down in the brine and use a heavy plate bowl or even a bag of ice to weigh down the turkey if it tries to float. Rinse turkey well and pat dry with paper towels. Place the turkey inside the bag.

Refrigerate for at least 24 and up to 36 hours turning occasionally. If not you may have to turn. Buttermilk Brined Turkey Recipe.

Carefully shake and turn bag to coat turkey. First you need to dissolve the salt in a quart of hot water and let it cool before adding it to the buttermilk to ensure the salt is fully incorporated. Place the turkey inside the bag add 2 quarts of cold buttermilk the last quart of cold water and the salty herbal infusion.

Place turkey breast side up on a rack in a heavy roasting pan. Add turkey to brine. In a large bowl whisk ½ cup buttermilk salt thyme garlic onion powder and black pepper until the salt is dissolved.

You may need 4 for a. The enzymes in the milk tenderize while the salt in the brine allows the muscles to absorb more liquid offsetting any drying out during cooking. Remove turkey from brine.

Add the remaining 3½. Once up to the temperature right before placing turkey legs onto the grill oil the grill grates. Secure the top of the bag and squish to combine the.