To me, turkey (and most non-duck poultry) is pretty boring. I rant about this often, and maybe you’ve noticed I don’t cook it very often, because in my world: cow beats chicken & pig beats cow. Every. Time. Period.
But today, I think I’ve finally got a cheater’s fix to making, at least turkey legs, deliciously moist and yummy. We’re taking leftover pickle juice and using it like a convenience food. If you think about it, pickle juice is really just a readymade brine. So let’s start using it like one. Toss a couple monster turkey legs in, let the brine do its thing and then roast the beasts until they’re crispy.
Andddddddd, don’t forget to enter our US Wellness Meats $100 Carnivore Contest.
- 2 turkey legs
- 1 jar pickle juice (use anything but bread ‘n butter/sweet), preferably naturally fermented pickles like Bubbies
For each 2 turkey legs, you’ll want one jar of leftover pickle juice.
Place ingredients in a large zip-top bag. Seal and place inside a pan/casserole dish with high sides (just in case there’s some spillage…there will be spillage, don’t get cocky).
Let marinate in the fridge for at least 12 hours, but no more than 24 hours, or the pickle flavor may be too strong. I don’t mind that, but you may, so just sayin’.
Get your oven to 400ºF.
Remove the legs from the brine (pickle juice), rinse and pat dry with a paper towel, like really dry…make sure you press down on the legs.
Place the legs on a lightly oiled/greased sheet tray.
Sprinkle with some type of seasoning blend if you’d like…lemon pepper, cajun, whatever.
Bake until the skin is crispy. You may have to turn the legs over halfway through cooking. I lost track of time on this one (oops), so start checking for doneness at about 30 minutes.