Oven Roasted Paleo Turkey Legs
BONUS - How to Perfectly Brine Your Poultry
Paleo Roasted Turkey Legs
How to Brine for Perfect PoultryWhite meat sucks. I am definitely a dark meat fan and even then I usually hate it the next day.Chicken and turkey meat tends to be dry and that is why I love my red meat.
With that being said, there are two ways to make poultry taste amazing; Cooking on a Traeger BBQ and/or using a simple brine. Since most people don't have access to a $699 pellet grill, brining is a simple alternative. Simply soaking poultry in salt can drastically improve the taste and ensure the meat retains it's moisture. Nothing is worse than dry white meat. Most people brine their meat anywhere from 5-24 hours in cold water. The process is simple; Submerge the poultry of choice into cold water saturated with kosher salt. A general guideline is 1 Cup of Salt to 1 Gallon of Water. Some people add things like onions, garlic, celery, etc. |
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Ingredients for Paleo Roasted Turkey Legs
-1/2 Cup Kosher Salt
-1/2 Gal Cold Water
-Tablespoon of Traeger's Chicken Rub (mixture of salt, red pepper, garlic, etc)
-1/2 Gal Cold Water
-Tablespoon of Traeger's Chicken Rub (mixture of salt, red pepper, garlic, etc)
How to Prepare
Preheat oven to 400*
1. Brine Turkey Legs for 4-8 Hours in Salt mixture - Brine in fridge
2. After brining is complete, rinse turkey legs
3. Rub dryrub (spices) onto turkey legs
4. Place turkey legs on foiled oven tray. Spray with coconut oil spray
5. Place in oven for 1:15 mins and Enjoy!
1. Brine Turkey Legs for 4-8 Hours in Salt mixture - Brine in fridge
2. After brining is complete, rinse turkey legs
3. Rub dryrub (spices) onto turkey legs
4. Place turkey legs on foiled oven tray. Spray with coconut oil spray
5. Place in oven for 1:15 mins and Enjoy!
