Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Smoked Turkey Leg Success!
Smokin Joe
Posts: 441
Yesterday I smoked 6 large turkey legs and they turned out great! A while back I was searching the forum for info and someone came through with a brine that delivered the goods. Sorry, I forgot who that was, but many thanks to you![p]Brine:
1 gallon water
1 cup kosher salt
1/2 cup honey
pickleing spices (follow label directions for volume to liquid - about 1/2 cup)[p]- Marinated overnite in ziplock bags
- Rinsed the pickling spices off
- Let stand uncovered in the fridge for 2 hours
- Set up BGE indirect & used apple wood chips for smoke
- Smoked indirect at 250* grill temp/270-280* dome temp intil the probe in the largest leg read 175*. I kept the skin on for the first 3 hours and peeled the skin back for the remaining 2 to 3 hours. Cooked between 5 & 6 hours total.[p]They wer just like I remember from the summer festivals in Texas. Had a nice smokey flavor and a "ham" flavor. Yum Yum
}> Joe
1 gallon water
1 cup kosher salt
1/2 cup honey
pickleing spices (follow label directions for volume to liquid - about 1/2 cup)[p]- Marinated overnite in ziplock bags
- Rinsed the pickling spices off
- Let stand uncovered in the fridge for 2 hours
- Set up BGE indirect & used apple wood chips for smoke
- Smoked indirect at 250* grill temp/270-280* dome temp intil the probe in the largest leg read 175*. I kept the skin on for the first 3 hours and peeled the skin back for the remaining 2 to 3 hours. Cooked between 5 & 6 hours total.[p]They wer just like I remember from the summer festivals in Texas. Had a nice smokey flavor and a "ham" flavor. Yum Yum
}> JoeCategories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum