I’m a dark meat over white meat girl through and through and that applies to my turkey, too. Turkey legs trump turkey breasts every single time. They only need 1 hour in the oven, you get super crispy skin and juicy, succulent meat (even if you accidentally overcook it!) and they’re so much cheaper. Moreover, 14 million turkey legs go unsold every year due to consumer demands for turkey crowns, so opting for turkey legs is a great way to fight against food waste. It’s a win win!
Brined and Roasted Turkey Legs are a fantastic alternative to the traditional whole turkey, offering rich flavours and juicy meat with less cooking time and effort. This recipe ensures super crispy skin and succulent meat, making it perfect for festive occasions or Sunday roasts. By brining the turkey legs, you enhance the flavour and tenderness of the meat, while the roasting process brings out the best in this underrated cut. Let’s dive into the ingredients and techniques used to create this delicious dish.
Brining turkey thighs is a great way to ensure they turn out incredibly moist tender and full of flavor. But exactly how long should you brine turkey thighs to get the best results? In this article we’ll provide a detailed guide on brining times for turkey thighs, as well as tips for brining success.
Why Brine Turkey Thighs?
Brining is the process of soaking meat in a saltwater solution before cooking. For turkey thighs, brining offers several benefits:
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Infuses flavor – The brine penetrates deep into the meat adding extra flavor.
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Increases moisture – Brining helps turkey thighs retain more moisture during cooking, ensuring a juicier final result.
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Improves texture – Salt from the brine helps break down muscle fibers, making the meat more tender.
So if you want turkey thighs that are seasoned throughout, incredibly moist, and beautifully tender, brining is a must!
How Long Should You Brine Turkey Thighs?
The ideal brining time can vary depending on the size of the thighs and personal preference. But here are some general guidelines:
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For small turkey thighs (1-2 lbs), brine for 4-6 hours.
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For medium turkey thighs (2-3 lbs), brine for 6-8 hours.
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For large turkey thighs (over 3 lbs), brine for 8-12 hours.
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For an extra flavor boost, brine for up to 24 hours.
Brining for less than 4 hours may not allow the brine enough time to fully penetrate and tenderize. Brining longer than 24 hours can result in overly salty meat.
Step-by-Step Guide to Brining Turkey Thighs
Brining turkey thighs is simple to do. Just follow these easy steps:
1. Make the Brine
In a large bowl or pot, combine:
- 1 gallon water
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- Aromatics like garlic, peppercorns, herbs (optional)
Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool completely before using.
2. Submerge Turkey Thighs
Place thawed turkey thighs in a container or sealable plastic bag. Pour the cooled brine over the top, ensuring thighs are fully submerged.
3. Refrigerate
Seal the container and refrigerate for the desired brining time (4-24 hours). Occasionally flip bag to evenly brine.
4. Rinse and Pat Dry
Once brined, remove thighs from brine and rinse under cold water. Pat dry with paper towels.
5. Cook as Usual
You can now bake, grill or roast the brined turkey thighs using your favorite recipe. Enjoy the juicy results!
Turkey Thigh Brining Tips
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Chill the brine before adding thighs to prevent bacteria growth.
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Use a non-reactive container like plastic or glass. Metal can react with the brine.
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Inject brine into large thighs using a syringe for even better flavor distribution.
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Add spices, herbs, citrus, wine or soy sauce to the brine for extra flavor.
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Don’t reuse brine as it can harbor bacteria. Make a fresh batch each time.
Sample Brined Turkey Thigh Recipes
Once your turkey thighs are brined, you can cook them in a variety of delicious ways. Here are just a few recipe ideas:
Oven Roasted – Roast brined thighs at 400°F for 1-1 1/2 hours until browned and cooked through.
Grilled – Get nice char marks by grilling over medium-high heat for 12-15 minutes per side.
Air Fried – For crispy skin, air fry brined thighs at 400°F for 18-22 minutes, flipping halfway.
Smoked – For incredible flavor, smoke brined thighs at 225-250°F for 2-3 hours.
Braised – Braise thighs in broth, wine or barbecue sauce for fall-off-the-bone meat.
For juicy, well-seasoned turkey thighs, brining is crucial. Allow 4-12 hours of brining time depending on the size of the thighs. Brine longer for a more intense flavor. Add spices to the brine, rinse thighs after brining and cook using your preferred method. Follow these tips and you’ll enjoy mouthwateringly tender and delicious turkey thighs!
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Cooking the Turkey Legs
Roasting turkey legs to perfection involves a few key steps. After brining, let the turkey legs sit at room temperature for 30 minutes before roasting. This ensures even cooking. Preheat your oven to 200°C / 180°C fan. Place the shallots, carrot, celery, and garlic in a large roasting tin, seasoning with salt and pepper and adding the chicken stock. Top with a wire rack and place the turkey legs on top. Roast for 50 to 60 minutes, or until the meat is cooked through and the juices run clear. Let the turkey rest for 10 minutes before carving to allow the juices to redistribute.
The Art of Brining
Brining is a crucial step in this recipe that ensures your turkey legs remain juicy and flavourful. The process involves soaking the meat in a solution of salt, sugar, and water, which helps to break down muscle proteins and retain moisture during cooking. This method not only enhances the natural flavours of the meat but also allows it to cook more evenly.
Brining has ancient origins, used historically to preserve meat before refrigeration. Sailors on long voyages brined their meat to ensure it remained edible for months. Today, brining is a popular technique in both home kitchens and professional settings, particularly for poultry and pork.
For this recipe, combine the salt and sugar until well-incorporated. Pat the turkey legs dry with kitchen towel and sprinkle the salt mixture all over, ensuring even coverage. This dry brine method is efficient and effective, requiring a minimum of 12 hours and up to 2 days in the refrigerator. This technique is particularly beneficial for turkey legs, which have a tendency to dry out if not properly prepared.
How to brine turkey thighs
FAQ
How long is too long to brine chicken thighs?
Can you leave a turkey in brine too long?
Should I brine my turkey legs before cooking?
How do you brine a turkey thighs?
Pour brine into an extra-large heavy zip-lock plastic bag. Submerge turkey thighs in brine, adding cold water if necessary to cover turkey. Seal bag and place in a large food-safe container. Refrigerate for 4 hours. Remove turkey from brine; discard brine, thyme and bay leaves. Rinse turkey under cold running water and pat dry.
How long do you brine turkey legs?
For the best results, leave the turkey legs in the brine solution for a minimum of 4 hours. For me, it’s easier to prepare the brine and let the turkey soak in it overnight. Do not brine them for more than 24 hours, though. How do you know the turkey is done?
How do you brine turkey thighs in a crock pot?
Bay leaves, sage, cut orange wedges, or lemon wedges would be good additions to the wet brine. Add the turkey to the brine solution, then add enough cold water to cover the thighs. Cover the container with cling wrap and place in the refrigerator for at least four hours (overnight is best). Preheat your smoker to 275 degrees.
What can I use a turkey leg brine for?
This simple turkey leg brine recipe can also be used for turkey wings, chicken legs or drumsticks, or even turkey thighs or a turkey breast if you like. Why you’ll love this Turkey Legs Recipe!