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.

Not to mention a combination of High and turned to Low - or Low and turned to High towards the end. What are the other ingredients? Is it being stewed in a liquid base or baked with other ingredients like rice, stuffing mix, potatoes or other vegetables? I don't often cook in a slow-cooker, but the one chicken recipe I do use (especially in the summer) is for Baked Chicken and it is a dry cooking method. So as islay_corbel, perfectly put it, "I think it depends". There isn't just one method or temperature better than another, it depends what you want the end result to be, AND to be used for -- shredding, slicing, dicing, soup/stew, casserole, or directly from the slow-cooker to your plate as a single serving of meat. Crock-Pot Baked Chicken Put several wads of foil in the bottom of the Crock-Pot. Place seasoned chicken pieces (I usually use thighs or breasts) on top of the foil. Heat 1 hour on High and 6-8 hours on Low. The chicken will be browned like chicken baked in an oven rather than stewed in liquid. The foil keeps the chicken raised out of the liquid. -Grainlady

This may be one to save for when the kitchen is re-assembled but I just had to share it. It's from W-S so they skew it to fit their tools. Feel free to adapt as desired. Cassoulet Ingredients: 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Kosher salt and freshly ground pepper, to taste 2 Tbs. canola oil 1 cup panko 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips 4 cups coarsely chopped yellow onions (about 3 medium onions) 2 cups dry white wine, such as Sauvignon Blanc 1/4 cup tomato paste 1 can (35 oz.) peeled Italian plum tomatoes, drained and coarsely chopped 2 cups chicken broth 12 cups cooked Great Northern beans or other small white beans, drained 1 1/2 lb. fresh chorizo sausage, each halved on the bias 1 garlic head, halved crosswise 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 lb. baguette, cut into 1/2-inch-thick slices Extra-virgin olive oil for brushing Coarse sea salt, such as sel gris, for garnish Directions: Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10. Here is a link that might be useful: Link to the recipe

Christmas day we were 12...6 of the twelve teenagers...well but for the 22 year old...but... I fixed 1 1/2 poun ds of shrimp, 2 pounds of meat made into meatballs, a ring of Dutch baloney fixed as snackers, 4 kinds of cheeses, crackers, rye bread, herring in sour cream and veggies and dip and about a pound of cubed prime rib with dipping sauce....AND 2 pounds of little smokies in Sweet Baby Ray's.....the smokies went POOF!...I never had one! They ate all the shrimp and all the beef and lots of cheese.... But the smokies were gone first! I heated them on the stove top and kept them warm over a candle warmer. Linda C