sometimes during the holidays we overextend ourselves. and by sometimes i mean all the time. we buy too much, we eat too much, we go out too much. and it's hard to say no - giving to others and sharing delicious food and drink with friends and family we love is hard to say no to (especially since it only comes once a year!) but the worst can be when you promise too much - you'll host this, you'll bake that - and before you know it you're stressing about cleaning and buying ingredients and picking your dress up from the dry cleaners and didn't you promise that you'd go to the gym since you ate that piece of pie? that's where recipes like this one come in. maple-bourbon brined turkey legs - easier to handle than a whole turkey and still festive. in addition to the turkey, maple, and bourbon, you'll need:
red chili flakes
the reviews of the brine seemed to indicate it was salty, so i went by the old rule when making my brine - one gallon of water for every cup of salt. (there are also differences between using table salt and kosher salt because they have different masses, i.e. a cup of table salt weighs more than a cup of kosher salt. i would use kosher salt. if you use table salt, i would use less than a cup.) the rest of the recipe i followed exactly - throw all ingredients, except the legs, into a pot together and simmer until the salt is dissolved. let the brine cool until pouring it into a bag/bucket/bowl that contains the legs. let the legs sit in the brine for 24 hours in the refrigerator before roasting at 350 farenheit in your oven for 90 minutes.
and there you have it - a much easier, less stressful ad juicier holiday dinner. no dry meat on those bones! and let's be real, eating turkey legs is a lot of fun. while i realize that makes it sound like i rarely get out, whatever. it's true.
enjoy your (hopefully stress-free) holidays!