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
Brining question
Options
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
-
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
-
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
-
-
I'd do a dry brine with salt and baking powder for 24-48 hours.Mountain View, CA
-
Even for legs and thighs?BizGreenEgg said:I don't go much more than 160-165F.Stillwater, MN -
I take my legs and thighs to a higher temp and they fall off the boneStillH2OEgger said:
Even for legs and thighs?BizGreenEgg said:180F is a bit high IMO. I don't go much more than 160-165F.Visalia, Ca @lkapigian -
Thanks for all the help
-
Yep. Personal preference is ~165 for thighs and legs.StillH2OEgger said:
Even for legs and thighs?BizGreenEgg said:I don't go much more than 160-165F.Large BGE & mini stepchild & a KJ Jr.The damp PNW -
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.
-
Got it ,thanks so muchBizGreenEgg said:180F is a bit high IMO. I don't go much more than 160-165F. -
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
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum