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Turkey Legs - in brine now, but how should I grill them?
Great sale at whole foods for Turkey Legs, so I grabbed some. My wife is going to sh*t her shorts when she sees the size of them! I started a brine this morning (salt/brown-sugar/white-sugar/bay-leaf/seasoning/worcestershire) and should be cool by lunch, so they should have a good 6 hrs in the brine tub.
Never done them before, so wondering if you guys recommend a raised direct or a low-and-slow to soak up more smoke flavor?