A basic wet brine for cured turkey legs uses roughly 5% kosher salt, 10% brown sugar, and 0.25% pink curing salt (Prague powder #1) by total weight of the meat and brine combined.
In a pot, bring to a gentle simmer until the solids are dissolved:
- 1000 milliliters water
- 200 grams kosher salt
- 400 grams brown sugar
- 12 grams pink curing salt #1 (Prague Powder #1, 6.25%)
- Fresh poultry herbs (thyme, sage, rosemary, bay leaves)
- 2 teaspoons black peppercorns
- 6 garlic cloves, smashed
Transfer to a food-safe storage container, and ensure the liquid is below 40 F:
- Brine
- 3000 grams ice / cold water
Once the liquid is below 40 F, fully submerge (weigh down if necessary):
- 9 turkey legs*
Refrigerate overnight.
Remove the turkey legs from the brine and rinse them thoroughly. Pat dry. Place onto a wire rack on a sheet pan. Allow to air dry in the fridge for 1-4 hours.
Preheat smoker to 265-275 F.
Smoke until internal temp reaches 180 F (about 2-3.5 hours).
Rest about 20 minutes while the smoker comes up to 450 F.
Roast for 5-8 minutes until skin is lightly crisped.