Roasted Smoky Turkey Legs

• 1 cup Morton Tender Quick salt
• 1/2 cup brown sugar
• 2 tablespoons liquid smoke
• 1/2 gallon water (or enough water to cover pieces)
• 10 turkey legs (turkey wings, whole turkey or whole chicken)

1. Mix the salt, brown sugar, liquid smoke and water together until all is dissolved and pour the briny mixture over the turkey legs.
2. Store in a covered container in the refrigerator for 24-hours to 72-hours.
3. Rinse the brine off the turkey, pat dry with paper towels and roast at 350u0b0F for about 45 minutes.
4. By this time, the turkey will almost be done, but the skin will still have a pale color, so I crank the oven up to 500u0b0F and roast the legs/wings until they are a rich mahogany color, then I flip them over and roast the other side until it is also deep brown.

morton tender quick salt, brown sugar, liquid smoke, gallon water, turkey

Taken from www.food.com/recipe/roasted-smoky-turkey-legs-93463 (may not work)