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Disney-Style Turkey (Leg) Cure/Brine for Whole Turkey

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  • szcinski
    Club Member
    • Apr 2016
    • 7
    • Claremore, OK (East of Tulsa)

    Disney-Style Turkey (Leg) Cure/Brine for Whole Turkey

    Meathead (...& associates), can you provide 'scale up' guidance to go from the Disney-style turkey leg cure/brine, to an wire bird? The published recipe for "2 large turkey drumsticks" (2-3 lbs) needs to accommodate a 21 lb turkey. My biggest concern is the Prague Powder.
  • szcinski
    Club Member
    • Apr 2016
    • 7
    • Claremore, OK (East of Tulsa)

    #2
    whole bird...

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10110
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
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      #3
      The Prague powder should be your main concern. I am glad to hear you say that. This is a tough one, because the thickness of the meat is important. One a whole bird, this will be tough to figure out. One of the other mods might be able to help you. I know @Dr.Blonder or @Meathed will be able to help you further.

      My guess is that they will have you break it down, and cure each part individually. The weight is not really a concern, because the calculator has a scale for that. I will pass this on to the powers that be. I am curious to hear what they have to say.

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10110
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
          Assistants
          Dexter (Beagle mix)
          Kinnick (American Foxhound)
          ************************

          Grills/Smokers/Fryers
          Big Green Egg (Large) X2
          Blackstone 36" Outdoor Griddle 4-Burner

          Broil King Keg
          Karubeque C-60
          Kamado Joe Jr. (Black)
          Lodge L410 Hibachi
          Pit Barrel Cooker
          Pit Barrel Cooker 2.0
          R&V Works FF2-R-ST 4-Gallon Fryer

          Weber Spirit Gasser
          ******************.
          Thermometers
          FireBoard (Base Package)
          Thermoworks ThermaPen (Red)
          Thermoworks MK4 (Orange)
          **************

          Accessories
          BBQ Dragon
          Big Green Egg Plate Setter
          Benzomatic TS4000 Torch X 2
          Benzomatic TS800 High Temp Torch X 2

          Bayou Classic 44 qt Stainless Stock Pot
          Bayou Classic 35K BTU Burner

          Digi Q DX2 (Medium Pit Viper Fan)
          Dragon VT 2-23 C Torch
          Eggspander Kit X2
          Field Skillet No. 8,10,12

          Finex Cat Iron Line
          FireBoard Drive
          Lots and Lots of Griswold Cast Iron
          Grill Grates
          Joule Water Circulator
          KBQ Fire Grate

          Kick Ash Basket (KAB) X4
          Lots of Lodge Cast Iron
          Husky 6 Drawer BBQ Equipment Cabinet
          Large Vortex
          Marlin 1894 .44 Magnum
          Marquette Castings No. 13 (First Run)
          Smithey No. 12
          Smokeware Chimney Cap X 3
          Stargazer No.10, 12
          Tool Wizard BBQ Tongs
          Univex Duro 10" Meat Slicer
          ********************************
          Fuel
          FOGO Priemium Lump Charcoal
          Kingsford Blue and White
          Rockwood Lump Charcoal
          Apple, Cherry & Oak Log splits for the C-60
          **************************

          Cutlery
          Buck 119 Special
          Dexter 12" Brisket Sword
          Global
          Shun
          Wusthof
          *******
          Next Major Purchase
          Lone Star Grillz 24 X 48 Offset

        #4
        After talking with Jerod, Meathead said, to another a reader on the free side of the site, not to do it. I suspect there are too many variables for it to be safe.

        Comment

        • szcinski
          Club Member
          • Apr 2016
          • 7
          • Claremore, OK (East of Tulsa)

          #5
          Got it. Ok, well I'll just go with a typ brine. Thanks.
          (...those Disney legs sure are good though)

          Comment

          • bocaboy
            Club Member
            • Mar 2017
            • 18
            • Boca Raton, FL

            #6
            I'm making the Disney turkey leg recipe for the first time and I'm using pink curing salt which I think is synonymous with Prague powder. My issue with the turkey legs is that 1 cup of liquid sure isn't enough to submerge the legs. Is that a typo, or what is the method needed to make sure the entire turkey leg benefits from the brine?

            Comment

            • barelfly
              Club Member
              • Dec 2017
              • 677
              • New Mexico

              #7
              bocaboy I don’t remeber where I found this, but they turn out amazing! I write down most of my recipes I try and like, so have this in my book.

              For our turkey legs, I used a gallon zipper bag. Can also use a container.

              2 cups buttermilk
              2 cups water
              1/2 cup salt
              1/4 demara sugar, or brown sugar.
              Let everything in the brine dissolve.

              10 hour brine time, then smoked a 250*, took just over three hours to get to temp, 175*.


              Ive used this method on a turkey breast as well.

              Comment

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