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Brining question
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Captainjimpark
Posts: 299
hello everyone
im trying brine for the first time,I’m using the basic brine recipe in the BGE cookbook. How long should I brine turkey legs and thighs? My plan is to cook them low and slow until an internal temp of 180, does that sound right? Sure be thankful for pointers
im trying brine for the first time,I’m using the basic brine recipe in the BGE cookbook. How long should I brine turkey legs and thighs? My plan is to cook them low and slow until an internal temp of 180, does that sound right? Sure be thankful for pointers
Comments
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I do turkey breasts overnight in the solution, rinse a few times then cook. Would think overnight would be plenty of time. https://amazingribs.com/tested-recipes/turkey-recipes/disney-style-smoked-turkey-legs
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180F is a bit high IMO. I don't go much more than 160-165F.Large BGE & mini stepchild & a KJ Jr.The damp PNW
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I'd do a dry brine with salt and baking powder for 24-48 hours.Mountain View, CA
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BizGreenEgg said:I don't go much more than 160-165F.Stillwater, MN
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StillH2OEgger said:BizGreenEgg said:180F is a bit high IMO. I don't go much more than 160-165F.Visalia, Ca @lkapigian
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Thanks for all the help
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StillH2OEgger said:BizGreenEgg said:I don't go much more than 160-165F.Large BGE & mini stepchild & a KJ Jr.The damp PNW
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I usually wet brine overnight, but seldom more than 12 hrs. As has been stated here already, 180 is a little above the recommended level of 165 for a moist leg or thigh, but I have not tried 180 so I do not know what it would be like. Try and pull some at 165 and some at 180 and see what you prefer. Enjoy the cook regardless.
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BizGreenEgg said:180F is a bit high IMO. I don't go much more than 160-165F.
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Pull at 160-165. I brine 12-24 hours which has served me well. Then I dry overnight in the fridge.Sandy Springs & Dawsonville Ga
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