1 C. Morton Tender Quick salt
1/2 C. brown sugar
2 Tbsp. liquid smoke
1/2 gallon water (or as needed)
8 turkey legs
In large bowl or pan, combine the water, quick salt, brown sugar, and liquid smoke. When salt and sugar have dissolved, pour mixture over turkey legs.
Cover and refrigerate for 24 to 72 hours. Drain brine from turkey legs and discard used brine. Gently pat turkey dry with paper towels.
Preheat oven to 350 degrees F. Place drumsticks in lightly greased and bake uncovered for 45 minutes.
Turn oven temperature up to 500 degrees F and legs until they reach a deep, dark brown color. Flip drumsticks and roast other side til equally browned.
Note: DO NOT substitute regular or kosher salt for the tender quick salt (which is a mix of salt, sugar, and other curing agents), or you will end up with a too-salty, inedible mess. If you can't find the tender quick salt, look for a curing salt. If in doubt, ask your butcher.