Brine


On the smoker/grill and when done



Legs in the UDS, and when done



Everyone loved the turkey, it tasted fabulous. The legs on this were also very juicy, a Chinese friend claimed one the minute I started slicing.

The extra legs were intentional. They are huge, all about 1kg each. They were brined in a HAM brine (which basically means a portion of the regular salt is replaced with pink curing salt (make sure you get the right one))... they soaked over night, and then an hour in fresh water in the morning... Only took about 2 hours to cook up to 175F at 232F, not overcooked at all.

I used the last of the meat last night to make a grilled ham and cheese sandwich... goodness me...