MOLASSES BRINE ROASTED TURKEY LEGS AND THIGHS

We all know deep fried is better here in the southern mountains .. LOL… so get over it.. we got to post more than just deep fried goodies

One beautiful meal that is PACKED with juicy flavor is your Brine Roasted Turkey Legs and Thighs.. now if it was SUMMER I would be a smokin these babies out doors.. but since we are dead of winter with snow on the ground this is what you do..

MOLASSES BRINE ROASTED TURKEY LEGS AND THIGHS

First make your brine the night before.. you mix it all up  and bring to a full rolling boil.. Take off the stove and let it completely cool to room temp.. put in your turkey pieces.. they must be covered.. if not add water. Then put your plastic wrap over top and into fridge for at least 8 hours or more.

MOLASSES TURKEY BRINE:

1 1/2 gallons water

1/2 cup salt

1 Cup Molasses

1/3 cup brown sugar

tsp garlic powder

Tbsp Soul Seasoning

tsp Crushed Red Pepper Flakes

1 Cup Sugar

2 bay leafs

Bring to boil turn off let cool to room temp or 40 degrees

when completely cooled add turkey pieces

cover with plastic wrap and refrigerate

NEXT DAY:

get your turkey legs out  of brine and pat dry

get a very large sheet  cover in foil and place your turkey pieces on the sheet they need not be touching or crowded.

NOW make yourself a rub of Soul Seasoning, Salt, Pepper, Garlic Powder  Rub all over even in nooks and crannies and under the skin without de-tatching if you can

NOW put in 400 degree oven un covered for 20 minutes

take out and start your basting process..

you have olive oil mixed with a Tbsp of Hickory Liquid Smoke..

brush on legs and thighs put back into the oven at 400 degrees and time for another 20 minutes

take out   repeat the olive oil and liquid smoke.. then shake more soul seasoning and salt on turn over turkey pieces  . another 20 minutes

Take out and repeat the olive oil and liquid smoke  put back in oven  another 20 minutes.

NOW it has been a total of 80 minutes (an hour and 20 minutes) put onto broil for 3-4 minutes take out and let rest ..

use meat them to test doneness. should register 180 degrees.. and mine is PERFECT.. mmmmm

DELICIOUS and SOOOOOO Flavorful.. I served mine with garlic mashed potatoes, sweet yellow corn and a side of rice vermicelli parmesan.