Smokin Monkey Posted February 13, 2018 Share Posted February 13, 2018 Ingredients 1 Turkey Leg 4 Litres Of Water 200g Kosher Salt 160g Brown Sugar (Darker the better) 2TBS Garlic Powder 2TBS Onion Powder 2TBS Red Chilli Flakes 2TBS of your favorite Poultry Rub 1TBS of Hot Sauce Fill a bowl with 2 Litres of water. Add the kosher salt and stir until salt is dissolved and water is clear. Add brown sugar and stir until it is dissolved. Put 1 Litre of water into a sauce pan and add the garlic/onion powder, red pepper flakes, Poultry rub, and Tabasco to the water. Stir to mix then heat until it is very hot (not necessarily boiling). The heat will bring the oils out of the pepper flakes and help to meld the other flavors together. Allow the mixture to simmer just shy of boiling for about 15 minutes or so. Add the heated mixture to the 2 Litres of water. Either cool with a good handful of ice cubes or add an extra 1 Litre of Cold Water, place in the fridge until cool. The brine should be cold enough to use now. Place the turkey legs into a very large ziploc bag or a large bowl with a lid will also work. Pour the brine over the turkey legs making sure that they are completely covered. Refrigerate and Brine for 8-10hours or overnight. Set Smoker up for indirect cooking @ 105’C (225’F). I used a GMG pellet smoker with Texas Blend Pellets. Cooked for approximately 4 hours until IT was 74’C (165’F), then rest for 30 minutes. Back to The Smokin Monkey Cook Book 2 1 Quote Link to comment Share on other sites More sharing options...
GlasgowSmoke Posted February 13, 2018 Share Posted February 13, 2018 Cheers for the recipe. Will give it a go this weekend hopefully. Need to remember to take some photos. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 14, 2018 Author Share Posted February 14, 2018 Or you could use MadCow’s Brine, MadCow’s Brine Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted March 5, 2018 Share Posted March 5, 2018 SM, do you have to brine, I have two defrosted and want to smoke them tomorrow, any further tips ? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 5, 2018 Author Share Posted March 5, 2018 Hi Martyn, it makes a slight difference with the moisture content once cooked, have a look at @Wade test http://www.woodsmokeforum.uk/topic/55-comparing-chicken-home-brining-methods-is-it-a-science-or-an-art/?tab=comments#comment-1312 Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted March 5, 2018 Share Posted March 5, 2018 I dont have time to brine, I'll report back later 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 5, 2018 Author Share Posted March 5, 2018 Personally I do. To think it makes that much of a difference. Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted March 8, 2018 Share Posted March 8, 2018 Legs in brine as I type ready for the smoke in the morning ? 1 Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted March 9, 2018 Share Posted March 9, 2018 Smoking ...... 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 10, 2018 Author Share Posted March 10, 2018 @Martyn Catanach, how was the Turkey Leg? Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted March 10, 2018 Share Posted March 10, 2018 Yummy, as was the pulled pork done at the same time Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 10, 2018 Author Share Posted March 10, 2018 Surprising how much flavoursome meat is on one of those Legs. Quote Link to comment Share on other sites More sharing options...
Wade Posted March 13, 2018 Share Posted March 13, 2018 It is a little like the chicken legs and thighs... Many people avoid them in favour of the breast meat however they are the tastiest parts. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted May 5, 2018 Share Posted May 5, 2018 Just picked up from Morrisons on the butchers counter a turkey leg and thigh combination, Costs me £4.60 for for the 2 items weigh 1.6kg and so much meat. I brine them together in Madcows solution for 24 hours and slow cook them. Did some last month and they were delicious, Ridiculous amount of meat for the price. There are only 2 of us and the thigh alone does turkey and slaw cobs a salad and a stew the next day and the neighbour gets the leg as you have to buy the 2 and they don't split it. I personally prefer it cold as well 24 hours late,r the flavour from the brine and the cherry wood smoke really shine through. I personally think they are definitely better if brined than not 1 Quote Link to comment Share on other sites More sharing options...
Fabregas Posted August 14, 2019 Share Posted August 14, 2019 Thanks for the recipe ! https://www.geoffreyscafebar.com Quote Link to comment Share on other sites More sharing options...
Simon Posted August 14, 2019 Share Posted August 14, 2019 That looks good. I cooked a turkey leg with bacon wrapped around it from Parks and Recreation for a made of mine. If you’ve watched the show you’ll know what I’m on about. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 14, 2019 Author Share Posted August 14, 2019 3 hours ago, Simon said: That looks good. I cooked a turkey leg with bacon wrapped around it from Parks and Recreation for a made of mine. If you’ve watched the show you’ll know what I’m on about. ? Parks and Recreation? Quote Link to comment Share on other sites More sharing options...
Simon Posted August 15, 2019 Share Posted August 15, 2019 An American comedy. A bit like The Office. Quote Link to comment Share on other sites More sharing options...
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