INSTRUCTIONS
1. Combine all brine ingredients in a large saucepan over medium-high heat. Stir to combine and bring just to a boil. Remove from heat and allow to cool to room temperature.
2. Place the turkey legs in a large resealable plastic bag and pour the brine over the turkey legs. Seal the bag and place in the refrigerator (I usually put the bag inside a baking pan just in case it ever leaks). Allow the meat to marinate for 12 hours or longer.
3. Preheat oven to 350F. Rinse the turkey legs, pat dry and set aside.
4. In a small mixing bowl, combine the olive oil and seasoning and stir to combine.
5. Take each turkey leg and gently pull up the skin and rub some of the oil mixture onto the meat with your hand, and then coat the skin with some of the mixture as well. Place the turkey legs on a wire baking rack over a baking pan (to catch any drippings), and place in the oven.
6. Cook the turkey legs for about 45 minutes, turn over and cook another 45 minutes (or until the center reaches 180F on a meat thermometer). If the skin is not as crispy/brown as you want it, you can set them under the broiler for a couple minutes on each side. Serve and enjoy!
