Maple Bourbon Brined Turkey Legs

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

In the video, Guy says 2 1/1 quarts of water, not pints. Typo perhaps?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree. There is too much salt in the brine for the amount of water called for. I used 1 gallon of water with 1/2 c. salt. I boiled the brine until the salt was dissolved and there was no alcohol left from the bourbon. Also, I smoked the legs with applewood chips over low heat (250 degrees. It took about 3 hours. The legs had a great flavor and were very tender. There were nice smoke rings, too. The combination of bourbon, maple and applewood worked very well. I made this for a pre-fall season cookout and everyone loved the results.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i was going to make this and read the reviews and re-read the recipe. ratio is way off for the brine. its normally 1 cup kosher salt or 3/4 table salt to 1 gallon of water and 1 hour per pound of meat. if you use 1 gallon of water instead of 2 1/2 pints (or 5 cups i that would solve the salt problem but not the flavor issues.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Way too saltly, the brine was also an odd mix of flavors. I won't be trying this one again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

instead of 3/4 cup salt - 1/4 cup salt is fine
instead of Maple Syrup - Changed to Honey

everything else is the same

but i added 1 teaspoon of chili powder for more heat (i like it spicy

The 1.5 hour cook time is too long and can dry out a bit, so it goes for 1 hour in my oven. Or 1.5 hours at 325


But these are the "best" Turkey "legs" :

Thanks Guy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't know if the receipe is inacurate or if the turkey legs should've been rinsed but the meat was too salty to eat. I would like to try this again with less salt and see how it tastes. The concept seemed reasonable.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

followed the directions to a t. way too salty, and the brine tasted awful. odd combination. took out mustard used less salt. added vanilla syrup, cinammon, brown sugar, all spice made this a lot sweeter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Like others, I felt the combination of maple, salt, and bourbon resulted in a very unusual and unappetizing taste. I will not make this again. I do NOT recommend this recipe at all.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Although I make and love a lot of recipes from foodnetwork.com this is the first I have taken the time to review a recipe. These looked very good on the show, however, we made them today for the superbowl and everyone hated them. Couldn't even eat it, people were spitting it out. I double checked the recipe, followed it to a t. Was told these were the worst thing they ever ate.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the brine recipe to the letter and oven roasted the turkey legs in a "smoking bag". I opened the bag for the last 20 minutes of cooking to brown up the legs and they were amazing! Thanks Guy!