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.

I make tamales once or twice a year. Actually, I'm not sure that tamalies have a good consistency for dressing. I ALWAYS make cornbread dressing for Thanksgiving. Obviously that isn't the taste you want, but it sure is good! Good luck with your search.

I've done it - I cut up the turkey into parts, just like I would a chicken (save the back, neck, etc to make stock for your gravy). Then I baked it just like I would a chicken - the great thing was I could take the breast out when it was done before the thighs and legs. I sliced it and put it in 9x13 glass pans and poured a little broth over to keep it moist. On Thanksgiving it reheated in the oven just fine - just keep it covered with foil and pour a little more broth over if it looks dry. We don't carve the turkey at the table either (who has room?!) so it worked really well for us, and definitely cut down on time in the kitchen on Thanksgiving. Becky Lompoc, CA

Maureen, I know the type of thing you are talking about. There are a few extra steps that they do commercially that we can't do at home. The deli meats are all chunked and formed, even the best ones which have larger chunks. But one thing I've noticed is that some are injected with the flavors. This was very evident on a Buffalo Style Turkey Breast I looked at. The lines from the injection were real evident because of the red color. Outside coatings like sun dried tomatoes and basil or lemon pepper are put on pretty thick, almost like they are pasted on. I would keep the oven heat on the low side so that your rub doesn't burn. I keep sampling these new flavored turkey breasts and hams they are pretty good. There's even a London Broil Turkey Breast now. Nancy