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Smoked Turkey Legs Video Recipe With Reed

To create the perfect brine using Malcolm's recipe, start by dissolving salt and sugar in water. Then, add in the herbs and spices of your choice. This is where you can get creative and tailor the brine to your taste preferences. Some popular additions include garlic, rosemary, thyme, peppercorns, and bay leaves.

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Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity. Leave the meat probe inserted in the.

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Malcolm Reed's smoked turkey recipe is a delicious and easy way to cook a turkey for your next holiday gathering. The key to this recipe is to brine the turkey for several days before smoking it, which helps to keep the meat moist and flavorful. The smoking process also adds a unique smoky flavor that is sure to please your guests.

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Step 1: Brine the Turkey Legs. Before cooking, Malcom brines the turkey legs overnight. The brine is made with a half cup of sugar, a quarter cup of Killer Hogs The AP Seasoning, three bay leaves, and two quarts of water. The legs should be in the brine overnight or at least six hours. To make brining easier, get a brining bucket here.

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Place the turkey on a wire rack over a sheet pan and air dry in the refrigerator for 2 hours. Prepare Traeger pellet grill for smoking at 300 degrees using the Turkey Blend pellets for flavor. Stuff the cavity with celery, onion, lemon, garlic, fresh herbs and 1 stick of butter. Tie the legs together using butcher twine.

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Seal the bag and place it in a large cooler. Refrigerate the turkey for 24 hours, turning the bag occasionally. 4. Remove the turkey from the brine and pat it dry with paper towels. Brush the turkey with the melted butter and season with the smoked paprika, garlic powder, onion powder, salt, and pepper. 5.

Smoked Turkey Legs Video Recipe With Reed

Mix 1 cup Bird Brine to 1 gallon of water. (double the recipe for large birds). Place the bird (turkey, chicken, goose, duck, etc.) in a Meat Bag or container of your choice and pour Malcom's Bird Brine mixture over the top. Make sure the bird stays submerged - weigh down with a plate if necessary. Store the bird in a refrigerator or cooler.

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Turkey Brine Recipe. How To Brine a Turkey This is a great recipe for a turkey brine. You can use this brine for any turkey or whole chickens as well. Turkey Brine Recipe: 2 gallons water 1 cup salt 1 cup sugar ¼ cup additional seasoning of your choice* fresh herb bundle of sage, rosemary, thyme 2 lemons halved 2 bay leaves 4-5..

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Top the turkey off with an additional gallon of water and the entire bird should be covered. Close the bag and lay a bag of ice on top (this will help keep the turkey submerged). Let the turkey soak for 24 hours replacing the ice as needed. The next day remove the turkey from the brine and rinse under cool water.

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Cajun Turkey Brine: Bring 2 quarts of water, sugar, salt, & Cajun seasoning to a boil in a large pot over medium high heat. Stir to dissolve and pour into gallon pitcher. Add remaining ingredients along with 2 more quarts of water and steep for 1 hour or until mixture cools to room temperature.

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Place the brine container in the refrigerate or into a cooler with ice for 48 hours. Make sure the turkey stays submerged and cold the entire time. Remove the turkey from the brine solution and rinse gently. Place the turkey on a raised cooling rack over a sheet pan and pat the outside dry with paper towel.

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Smoked Turkey on Big Green Egg For more barbecue and grilling recipes visit: http://howtobbqright.com/How to smoke a turkey on the Big Green Egg. First you n.

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Smoked Turkey Recipe - Classic "Norman Rockwell Style" Thanksgiving Turkey Recipe #smokedturkey #thanksgivingturkey #howtobbqright Smoked Thanksgiving Turke.

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Step-by-Step Guide to Prepare Malcom's Bird Brine. Step 1: Calculate Brine Volume. Determine the amount of brine needed based on the size of your poultry and the brining container. After that, in a large pot, combine approximately 1 cup of kosher salt and 1/2 cup of brown sugar. Step 2: Add Aromatics and Spices.

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Place the turkey in Meat Bag or large container and pour in the bottle of Bird Brine. Add 2 gallons of water (enough to completely submerge the bird) and place in the refrigerator or in a cooler on ice for 24-48 hours. Remove turkey from brine and allow to drain. Place on a wire rack over a sheet pan and place in the refrigerator for 2 hours to.

Smoked Turkey Legs Video Recipe With Reed

Directions. Thaw in refrigerator for 3 to 4 days. Mix salt, cayenne pepper, granulated garlic, ground black pepper, chili powder, paprika, onion powder, dried oregano, dried thyme and dried parsley in a bowl for Creole seasoning. Pour 1 gallon of water into a pot and bring to a boil. Add salt and sugar and stir until dissolved.