Ingredients

The following ingredients have 4 Servings
  • 6 turkey legs
  • ½ cup kosher salt
  • ½ cup sugar
  • 4 cups warm water
  • 10 oz soy sauce
  • ½ cup Worchestershire sauce
  • 2 tsp dried celery seed
  • 2 tsp Penzeys Country French herb mix (or Poultry Seasoning)
  • 2 Tbsp approx poultry seasoning

Instruction

  • In a large stock pot dissolve salt and sugar in warm water.
  • Add soy and Worchestershire sauces along with celery seed and Country French herb mix.
  • Place thawed turkey legs in pot and cover with water.
  • Refrigerate for 24 hours.
  • After brining, remove turkey from brine and rinse off with water.
  • Place turkey legs in slow cooker and cook on low until internal temperature reaches 170 degrees (about 6-8 hours on low).
  • Optional step: For those that want to eat the legs with skin-on, you may want to place your legs on a cookie sheet and place under a broiler for a few minutes, watching very closely and rotating as necessary to brown up the skin.
  • Serve and enjoy!