What is the smoked Turkish leg?

Smoked turkey leg is a turkey dish made by soaking the bird's legs into an aromative brine before cooking in a smoker, grilled grill or oven. This method of preparing turkeys often brings richer tastes than other ways of cooking turkeys. While traditional recipes for smoked turkey legs require the use of wood from wood, other recipes are modified so that home cooks without one can also enjoy a smoked turkey leg. The brine used for each turkey leg can be made of a mixture of aroma, salt, brown sugar and any number of possible spices.

The average Turkish leg is larger and stronger than those of other birds such as chickens. This is usually projected into a longer brine period and cooking. Many recipes have instructions for soaking fresh turkey legs in the prepared solan for at least four hours on average. Some experienced chef brine on turkey legs for six to nine hours to soak the liquid as much as possible into the meat.

ingredients used to make smoked brine on turkey legs can include garlic salt, red pepper, onion powder and hot sauce. Brown sugar is considered a terminal for many brine recipes, because it gives every smoked turkey leg just the right balance of sweet and salty tastes. Depending on the number of Turkish legs to be smoked, the average recipe for brine requires 1 gallon (about 3.8 liters) of liquid to ensure that the turkey is fully covered during the process of soaking. Some chefs use water for their brine recipes; Others report that chicken or vegetable stock has better taste results.

As soon as the brine components are mixed together, the liquid is usually brought to a boil in a large pot to the top of the stove. The mixture is then cooled in the refrigerator until it reaches around 40 ° F (about 4.4 ° C). Each turkey leg is immersed in the brine for the time of the prescribed time and the cook fails every leg and rinses the remaining spices on its surface.

inThe smoked batch of turkey legs in the smoker means that the heat source reaches approximately 240 ° F (about 115.5 ° C) before placing the leg in the grate above the smoke source. The average cooking time for this method is about three to four hours for most Turkish legs. Smoked turkey legs cooked in a standard kitchen oven are usually done after about 45 to 60 minutes.