2tspPenzeys Country French herb mixor Poultry Seasoning
2Tbspapprox poultry seasoning
Instructions
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.