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How to debrine turkey legs?

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    How to debrine turkey legs?

    After a protracted search I was able to find and acquire 4 turkey legs. I put them into a brine Friday night. Because of distractions they spent 40 hours in a salt and Prague #1 brine bath instead of 24. I took them out and rinsed them off and decided to smoke one to see how it was.

    One word description: SALTY

    I would like to de-salt the other three. Will soaking them in clear water dilute the salt? Is there any way to save these legs?

    #2
    Soak in clear water, change every ~8 hours. For a day, maybe. Ive done that (beef, not turkey, but...)

    Comment


      #3
      Do you know if the turkey legs were pre-brined in a solution when you received them?

      Comment


      • LDimick
        LDimick commented
        Editing a comment
        NO, they were not. Thye instructions said to soak for 24 hours and warned they would bf left in too long.

      #4
      Yep soak the hell out of them.

      Comment


        #5
        Soak and change the water. Repeat

        Comment


          #6
          RO water will work better as it has had MOST of everything taken from it. Pure water will absorb more that tap water.

          Comment


            #7
            Decided to share a follow up.

            I soaked the turkey legs in water for 3 days to dilute the over brining.

            Put them on a Camp Chef smoker with Pecan and Cherry pellets. 1 hour at Hi Smoke and 30 minutes at 400.

            IT was 185 all the way around (even in the cured pink areas).

            Skin could have been a bit crisper but was still delicious.

            The flavor was great! Tasted just a touch like ham and not a trace of being overly salted.



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              #8
              Oh jeez, ya did have to show us the one you were chomping on! 👍🕶

              Comment


              • LDimick
                LDimick commented
                Editing a comment
                Had those for lunch and sent the picture to my wife. She made me save the other two for dinner. She was pleased!

              #9
              I wouldn't have expected desalinating for 3 days, I would've suggested 8-12hrs, but good to know they tasted good. Success! Also, next time be very cautious of too much nitrite. Curing too long and overdoing nitrite can be risky.

              Comment


                #10
                I haven't found information for the measure of salt to use when curing. I made an extremely salty ham using a different site's recipe that called for six cups salt for twenty pounds. The Dr. Blonder calculator addresses Prague #1 only. I cured four pork shanks, eight pounds, using one cup of salt...those were just right. I cured six pounds of venison using 3/4 cup salt.

                Comment


                  #11
                  Originally posted by ddmcwhirter View Post
                  I haven't found information for the measure of salt to use when curing. I made an extremely salty ham using a different site's recipe that called for six cups salt for twenty pounds. The Dr. Blonder calculator addresses Prague #1 only. I cured four pork shanks, eight pounds, using one cup of salt...those were just right. I cured six pounds of venison using 3/4 cup salt.
                  Use Blonder's calculator for the Prague #1/aka nitrite /aka curing only. Use Meathead's ham recipe for the regular flavoring salt. Can't comment on another website's ham recipe of course, other than 6 cups seems quite high. "Curing" is only when nitrite (Prague 1) is used. When it's simply table salt or kosher salt that is brining. I want to make sure we use the correct terminology to avoid oopses.

                  Comment


                  • LDimick
                    LDimick commented
                    Editing a comment
                    That was EXACTLY what I did. When I see a recipe that has a LOT more Prague I remove that site from future use. The six cups wss the combined 'soup' that I used in 4 different bags.

                    Good point and info on the terms.

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