I'm just finishing the batch that I grew two summers ago (habaneros and cayenne). I had them in the freezer all this time and they're fine. Don't expect the crunch of a fresh one, but I've been using them in salsas and sauces and my family is still around exclaiming how hot they still are. They're definitely a good storage commodity. Love em. Be well, Elliot

Found this doing a search, hope this helps ----------------------------- Brine for Smoked Turkey Legs 1 gallon water 1 cup kosher or unionized salt 1/2 cup sugar 6 fresh tarragon leaves or 1/4 cup dried tarragon 1 teaspoon black pepper The water you use should be unclorinated. If you don't have easy access to good spring water. Boil it first, let it cool and then add all other ingredients. Mix thoroughly. Place turkey legs in large non - metallic dish and cover completely with brine. Let sit in refrigerator for 24 hours or overnight. Remove turkey legs from brine and dry. Coat with olive oil. Place in Smoker -------------------------- SMOKED TURKEY LEGS BRINE 1. In a saucepot, mix together the sugars, salt, water, spices and herbs. Bring to a simmer, stirring until the sugars and salt are dissolved. Remove from the heat and allow to cool. 2. Pour the cooled brine over the turkey legs, completely covering the turkey. 3. Place in the refrigerator and allow to marinate for at least 12 hours but no more than 14 hours. 4. Remove turkey legs from the brine and quickly rinse off the herbs and spices under cold water. 5. Smoke the turkey legs at 300 degrees F for 1.5 hours with light applewood smoke (or according to the manufacturer's directions), or until the turkey legs are cooked through to an internal temperature of 180 degrees F. If a smoker is not available, use pecan or mesquite wood with a wood burning grill and replenish the wood as needed to maintain a 300 degree F heat. ----------------------- Grilled Turkey Legs Makes 6 servings " These spicy turkey legs are sweet and hot - just like the smoked turkey legs you get at the fair or theme park! " Ingredients 1 (2 liter) bottle lemon-lime flavored carbonated beverage 2 tablespoons sugar 2 tablespoons hot sauce 1 tablespoon crushed red pepper flakes 1 tablespoon black pepper 1 large sweet onion, sliced 4 turkey legs 2 tablespoons honey 1 tablespoon steak seasoning Directions 1 Preheat an outdoor grill for high heat, and lightly oil grate. 2 In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C). 3 Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.

You've started the "how to cook anything turkey related" debate months before Thanksgiving! Ha, no worries. I'll start the ping pong match. Cooking time varies on size and sizes vary so for me, cooking any meat in an oven or BBQ requires a thermometer. Preheat the oven to 375 degrees, start checking the internal temp every 5 minutes at about one hour, and figure anywhere from 1-1.5 hours of total cooking time. When the internal temp reaches 155-160 degrees, it's ready to take out and be tented with aluminum foil for 10 minutes of rest before being carved. If you want to be real spiffy, before slicing, use a boning knife to separate the meat from the ribs, then slice the now boneless hunk of meat vertically. Very nice presentation and the pieces are juicier than if sliced thinly the traditional way. If the breast isn't already brined, you have time to give it a bath in a bowl of salted water before cooking. Doing this will insure moist meat that won't dry out. Google "brine turkey breast" and you'll find out how. Many suggest a variety of ingredients but the important ones can be used alone, water and salt. Rinse it well and dry before cooking. Very easy and very significant results. Even if you only have a few hours to brine the breast, it will make a difference. Remember to put the bowl into the fridge (or put in ice cubes) to keep the meat cold. For an easy path to moist turkey breasts, Trader Joes sells kosher turkey breasts. Apparently, brining is a step used in making it kosher so these need no further treatment and always come out juicy (when not overcooked).

watch a couple of these : https://duckduckgo.com/?q=smoke+bush+renovation+pruning&t=ffcm&iar=videos&iax=videos&ia=videos with no insult to a healthy root mass ... you might be surprised how aggressively it can come back .. these things are beasts ... you really should get a dwarf version if it really doesnt fit the spot ... they are also what i can run it over with the truck plants ... you arent going to kill it by pruning.. and in fact.. not much dies from pruning alone ... and you could probably run it over.. and it will still come back ... you dont want to do it at height ... because multiple sprouts at each cut at height.. will sorta make a new bush at height.. and they sometimes bend over form all that weight up there. .. ken