Brining question

Captainjimpark · December 2017

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

Richard Fl · December 2017

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

BizGreenEgg · December 2017

180F is a bit high IMO. I don't go much more than 160-165F.

Richard Fl · December 2017

nm

dmourati · December 2017

I'd do a dry brine with salt and baking powder for 24-48 hours.

StillH2OEgger · December 2017

BizGreenEgg said:

I don't go much more than 160-165F.

Even for legs and thighs?

lkapigian · December 2017

StillH2OEgger said:

BizGreenEgg said:

180F is a bit high IMO. I don't go much more than 160-165F.

Even for legs and thighs?

I take my legs and thighs to a higher temp and they fall off the bone

Captainjimpark · December 2017

Thanks for all the help

BizGreenEgg · December 2017

StillH2OEgger said:

BizGreenEgg said:

I don't go much more than 160-165F.

Even for legs and thighs?

Yep. Personal preference is ~165 for thighs and legs.

Eggsakley · December 2017

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.

Captainjimpark · December 2017

BizGreenEgg said:

180F is a bit high IMO. I don't go much more than 160-165F.

Got it ,thanks so much

bgebrent · December 2017

Pull at 160-165. I brine 12-24 hours which has served me well. Then I dry overnight in the fridge.

Brining question

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