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