Step 1

Combine the seasoning ingredients for the turkey leg brine. Adjust to your own personal preferences, if desired.

Step 2

If dry brining your turkey legs, you can rub this mixture directly on the legs now.

Step 3

If wet brining your turkey legs, place the mixture in a large bowl or a container with a lid and add the 4 cups of water.

Step 4

Stir to dissolve the seasoning in the water before adding the turkey legs to the turkey leg brine.

Step 5

Cover and refrigerate overnight, or for at least 2 hours.

Step 6

30 minutes before you are ready to cook your turkey legs, you can remove them from the brine. You can rinse off the brine or leave it on, then place the turkey legs on a clean plate and place, uncovered, back in the fridge. This allows the skin to dry.

Step 7

Preheat your oven to 325ºF

Step 8

Line a roasting pan or casserole dish with tinfoil and place the turkey legs in the dish. If desired, you can rub the turkey legs with some olive oil at this time, to assist with getting a crispy, golden skin.

Step 9

Cook the turkey legs for 20 to 25 minutes per pound, approximately 45 minutes for 4 turkey legs. When an inserted meat thermometer reads at least 155ºF, increase the oven temperature to 400ºF (or set to broil) for the last few minutes of baking, until the turkey legs read 165ºF. This will help crisp up the skin.

Step 10

Allow the turkey legs to rest for about 5 minutes after removing from the oven.