Brine For Smoked Turkey Legs
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INGREDIENTS 1 gallon water 1 cup Kosher or unionized salt 1/2 cup sugar 6 fresh tarragon leaves or 1/4 cup dried tarragon 1 teaspoon black pepper The water you use should be unclorinated. If you don't have easy access to good spring water then boil the water first, let it cool and then add the other ingredients. Mix thoroughly. Place turkey legs in a large non-metallic dish and cover completely with the brine. Let sit in refrigerator for 24 hours or overnight. Remove turkey legs from brine and dry. Coat with olive oil. Place in Smoker.