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.

Sharon, Elery says to be sure you brine it, it'll be delicious! He still uses the smoker, but he's been playing with the new grill. My little $59 gas grill that I bought a couple of years ago finally gave up the ghost, although I think I got my money's worth out of it. Since Elery's house was for sale, he didn't replace his old gas grill either, somehow it seems that a gas grill, no matter the price, lasts about 5 years before it rusts, the burners need replacement, whatever. So, Elery had to decide whether he wanted a gas grill or a charcoal grill. He looked at the Big Green Egg but it's heavy, can't be easily moved around, costs nearly a grand. The imitators are a few hundred less, but still costly. On one of the BBQ forums, he found this: They were first made in Arkansas in the early 1950s and some posters still had the original models, they say they'll last a lifetime. Elery loves it. He uses a hardwood charcoal that we get locally and a chimney starter so no lighter fluid is necessary. It's light enough to move into the garage with the door open if it rains and we can keep it out of the weather. Elery really thinks we should have let the turkey go another hour, it would have been more tender, but it's the first time we've done a whole turkey and it was too cumbersome for the smoker. I thought it was perfect. Lars, that garlic bread looks delicious, what a great idea, I'll definitely do that next time. Elery says we need a cookoff, you can come and visit us when we get the farmhouse done, you can bring Kevin along and finally get to visit Michigan! It was nicely smokey, not overpowering but still a very definite smoke. Elery says you could easily do it partially in the smoker too. Anyone leaning toward doing it (you listening, c?) should definitely give it a try, it was fairly simple and delicious, and gives you lots of leftover turkey. Islay, I don't think it travels THAT well, LOL, you may have to come along too. dcarch, gotta do something with all those garlic scapes, they're really good flavored with smoked turkey. Yeah, I'm a lucky girl.... Annie

Turkey necks are my standard for making homemade stock. I just simmer, no pre-roasting. Sadly, last year the major commercial poultry processor stopped offering retail packages of turkey necks. Apparently the pet food mfgs pay more so it all goes to them now. I was stumped until I realized an artisanal turkey producer probably offered them. It's two counties over, but we visit that area every few months anyway. So I stop in and pick up 5 or 6 bags of frozen necks to bring home. Lots of natural gelatin so the stock gels. Makes a killer demi-glace, too.

Thanks, plllog, I was hoping you would chime in. I've read so many of your posts between the kitchen and the cooking forums. The reheat mode starts with steam and convection heat, and after about five or so minutes, the steam stops (vented out, I think), but the oven cavity stays moist. I've used the reheat mode for brisket, roast, chicken, even salmon, etc., with great results... and my gut tells me that it would work great with the turkey... but Thanksgiving seems a high risk time to be trying something new! The turkey is 14 lbs, and is fully smoked/cooked/packaged. It's supposed to be a good brand from a high end grocery store... so I think I'm starting with a good turkey... and hopefully I can do it justice. I do have a probe. Once the turkey reaches temperature, it will be going into my car for a 30 minute drive to where we will be eating. So... it won't be really hot when we eat..., but I don't want it cold either. I looked again at the user's manual. The convect humid mode doesn't add steam, it just doesn't vent humidity that is generated. So, this doesn't feel right for my turkey. There is a convection steam mode... which combines steam with the convection heating at whatever temperature I set. The steam doesn't cut off automatically, but I can stop the steam whenever I want. This is the mode I actually used to roast a whole turkey last year... which turned out superb. Turkey was super moist, and the skin was perfectly browned and crispy. (It was magic...) I'll look at the turkey when I unwrap it to see if I think I could disassemble it without mangling it. I do kind of want it to look pretty, though, so I think I'd rather leave it looking like a turkey if I can get comfortable with my approach to reheating.