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

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    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.

    #2
    whole bird...

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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.

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        #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.

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

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            #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?

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              #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.

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