Do You Have to Brine Turkey Legs Before Smoking?

Smoking turkey legs results in juicy, flavorful meat with a lovely smoky aroma But do you need to brine the legs first for the best results? The short answer is no – brining is optional. However, brining does make a positive difference in the final texture and taste.

What is Brining?

Brining is the process of soaking meat in a saltwater solution before cooking. The brine is made by dissolving salt and sometimes sugar in water along with aromatics like spices, herbs and citrus.

Meat is placed in the brine and soaked for a set period, usually 1-24 hours depending on the size and type of meat. The salt in the brine penetrates the meat, altering its cellular structure. This allows the meat to retain more moisture during cooking, resulting in a juicier final product.

The sugar and aromatics also infuse into the meat, enhancing its overall flavor. Common brines include apple cider, wine, citrus juice, herbs, and spices.

Benefits of Brining Turkey Legs

Brining offers several advantages when smoking turkey legs

• Prevents drying out – Turkey legs contain less fat than other cuts like thighs. Brining ensures they stay moist and don’t dry out during the lengthy smoking process.

• Enhances flavor – The brine infuses seasoning throughout the meat, not just the surface. Herbs, spices, sugar, and other aromatics penetrate deep into the muscles.

• Tenderizes the meat – Salt dissolves some of the proteins in the turkey, partially breaking down the muscle fibers. This makes the meat more tender and easier to chew.

• Allows seasoning to adhere – The brined surface better accepts rubs and seasoning blends compared to unbrined meat.

• Lengthens shelf life – Brined meats retain moisture longer after cooking, so they stay juicy for several days. The salt acts as a preservative.

Potential Drawbacks of Brining

While brining has many advantages, there are a few potential drawbacks:

• Extends prep time – Brining requires planning in advance and can add several hours to a couple days to your prep schedule. The meat must be completely submerged in the chilled brine.

• Can make meat too salty – It’s easy to overdo the salt in a brine. Use caution and carefully measure ingredients. Overbrining leads to an unpleasant saltiness.

• Alters texture – The brine breaks down muscle fibers, resulting in a softer, less dense texture. For some, this is desirable. Others prefer the dense, chewy texture of unbrined smoked meats.

• Requires space – You need a container large enough to fully submerge the turkey legs in the brine. Fitting this in the fridge can be challenging.

Brining Guidelines for Smoked Turkey Legs

If you do choose to brine, here are some tips:

• Use 1 cup salt and 1 cup sugar per 1 gallon of water. This creates a nicely balanced brine. Add other flavorings like garlic, peppercorns, citrus, and herbs.

• Chill the brine completely before adding turkey. Place it in the fridge until cold or in an ice bath. Meat should never soak in warm brine.

• Plan for 1 hour of brining per pound of turkey legs. Legs usually range 1-2 lbs each.

• Submerge the legs fully in the brine. Weigh them down with a plate if needed. All surfaces should be in contact with the liquid.

• Rinse legs after brining and pat dry. Discard used brine. It’s not safe for reuse.

How to Smoke Turkey Legs Without Brining

You can absolutely skip brining if you prefer. The legs will still absorb smoke flavor and develop a lovely, caramelized exterior. To prevent dryness:

• Choose plump, meaty legs with ample fat. The fat bastes the meat and keeps it moist. Avoid scrawny legs.

• Rub legs all over with olive oil before smoking. Oil helps retain moisture.

• Smoke at 225-250°F. Low, indirect heat prevents drying.

• Spritz legs periodically with apple juice or broth. This adds moisture to the surface.

• Wrap legs in foil during the last 1-2 hours of smoking. This steam-roasts them to tender perfection.

• Limit smoking time to 4-6 hours. Check for doneness early and remove once sufficiently tender.

• Serve legs immediately after smoking or wrap well and refrigerate. Reheat gently to serve.

Sample Brine for Smoked Turkey Legs

If brining, here is a simple brine recipe for up to 5 lbs of turkey legs:

Ingredients:

• 1 gallon water
• 1 cup kosher salt
• 1 cup brown sugar
• 1 head garlic, smashed
• 2 bay leaves
• 1 tablespoon black peppercorns
• Zest of 1 orange
• Handful of fresh thyme and rosemary

Instructions:

1. Bring 1 gallon of water to a boil. Add salt and sugar, stirring to dissolve. Remove from heat.

2. Add smashed garlic, bay leaves, peppercorns, orange zest, thyme, and rosemary. Allow to steep and cool completely.

3. Place turkey legs in a container and pour in chilled brine. Legs should be fully submerged.

4. Refrigerate 1 hour per pound, up to 8-12 hours.

5. Remove turkey from brine and pat dry. Discard used brine.

6. Apply rub and smoke as usual, until internal temperature reaches 165°F.

Brining isn’t strictly necessary but it does impart noticeable benefits when smoking turkey legs. The meat retains more moisture, absorbs more seasoning, and develops a juicier texture. While brining requires extra time and planning, many feel the effort is worthwhile.

If opting to skip the brine, focus on selecting plump, well-marbled legs. Maintain low heat, spritz with juice, and wrap legs at the end to ensure they stay succulent. Rest assured that turkey legs develop wonderful smoky flavor whether brined beforehand or not.

So brine or don’t brine – the choice is yours. Both approaches will yield delicious smoked turkey legs. Brining helps buffer against overcooking but is not required. Follow your preferences and enjoy the smoky, grill-kissed flavor either way.