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To begin brining turkey thighs, you'll need a large non-reactive container such as a food-grade plastic bucket or a stainless steel stockpot. Next, prepare the brine by dissolving salt, sugar, and any herbs or spices in hot water. Once the brine has cooled to room temperature, add the turkey thighs to the container and pour the brine over.
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Place the turkey legs in the brine: Immerse the turkey legs into the brine solution. The turkey should be either fresh or completely thawed. Add herbs and spices: You can add sprigs of dried thyme, crushed bay leaves or other herbs to the turkey drumsticks in the brine solution, for flavor. Cover and refrigerate: Cover the container and place.
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For turkey thighs weighing less than 2 pounds (0.9 kilograms), the cooking time will be slightly shorter. Preheat the oven to 425°F (220°C), and cook the thighs for 40 to 50 minutes until the internal temperature reaches 165°F (74°C). Again, using a meat thermometer will provide the most accurate results.
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Prepare the brine concentrate: Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Let the water return to a boil, then remove from heat.
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If the turkey floats, weigh it down with a dinner plate. Cover and place it in the refrigerator. Brine for 12 to 24 hours. Brine the turkey in the refrigerator for 12 to 24 hours. Rinse the turkey in cool water and pat dry. Remove the turkey from the brine and rinse under cold running water. Pat dry with paper towels.
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Brining helps to break down the muscle fibers in the turkey thighs, resulting in a more tender and juicy texture. The salt in the brine also enhances the natural flavors of the meat, making it more flavorful.
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Preheat the oven to 350℉. Brush the turkey skin with the melted butter, or smear it on if you opted to soften the butter. Place the turkey in a baking dish and roast, uncovered, for 45-50 minutes or until the internal temperature taken in the meatiest part of the thigh or leg reads 175℉-180℉.
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Add the turkey to the cold brine in the pot. Press and weight down the turkey with a clean plate or two to guarantee the bird is entirely submerged in the turkey brine. For a 12-pound turkey, cover and marinate in the refrigerator 8 to 12 hours. For a turkey larger than 12 pounds, increase the brine so the turkey will be totally submerged when.
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Refrigerate until cold. Submerge turkey pieces in brine, adding cold water if necessary to cover turkey. Cover container and refrigerate for 4 hours. Preheat oven to 425°F. Line two large rimmed baking sheets with foil and place a rack in each; set aside. Remove turkey from brine; discard brine, onions, lemons, peppercorns and bay leaves.
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How to make Easy Roasted Turkey Legs. STEP 1 | Prepare the brine a day ahead of time. tip. STEP 2 | Soak the turkey legs in the brine. STEP 3 | Preheat the oven and prepare the pan. STEP 4 | Dry and season the turkey legs. STEP 5 | Bake the turkey legs. tips. Must-Have Instant Read Thermometer.
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The basic process involves soaking meat (usually lean meats, like turkey, chicken, or pork chops) in a tub full of heavily salted water overnight. Most brines are in the range of 5 to 8% salt to water by weight. Over the course of the night, the meat absorbs some of that water. More importantly, that water stays put even after the meat is.
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Pat the turkey dry with paper towels. Season with salt and pepper. Lift the turkey skin and stuff it with the softened butter, then pat it down in an even layer (gently). Place the thighs in the baking pan. Roast the turkey thighs for 50-60 minutes or until the thermometer shows the turkey is cooked to 170 degrees.
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Let the turkey legs sit at room temperature for 30 minutes before roasting. Heat your oven to 200°C / 180°C fan. Place the shallots, carrot, celery and garlic in a large roasting tin. Season with salt and pepper, add the chicken stock and toss to combine. Top with a wire rack and place the turkey legs on top.
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Remove turkey from brine; discard brine, thyme and bay leaves. Rinse turkey under cold running water and pat dry. Combine sage, mustard, garlic powder, coriander, cumin and pepper; spread mixture over both sides of turkey thighs. Grill turkey over medium heat on natural gas barbecue until a meat thermometer inserted into thickest part of thighs.
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Cut the lemon and orange and add all ingredients to a large bowl. Add the cans of beer and stir well to dissolve the brown sugar and salt. Add the turkey thighs and make sure they are completely covered by the liquid. Cover the bowl with Saran and refrigerate overnight.
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Step 2: Submerge the Turkey. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.
