Prepare the turkey by removing the neck and giblets and patting the bird authoritatively.

Turkey leg brine for oven. Immerse turkey legs in brine, cover, refrigerate for 24 hours. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. If you only have table salt at home, reduce the amount of salt to 3 tablespoon of table salt.

Season the turkey legs, getting under the skin wherever you can. Web extra virgin olive oil (evoo) 1 batch of jeff's original rub foil how to prepare turkey legs for smoking i love to brine the turkey legs and if you've never done this, it's a simple process and i'll explain what it is and how to do it. Preheat the oven to 450 degrees f (230 degrees c).

Place the rack low enough for the bird to fit without touching the top or sides of the oven. Cover and refrigerate at least 12 hours or up to 24 hours. Smoker and oven instructions included.

In a food processor, blitz half an onion with 2 tablespoons of oil until it becomes a paste. Discard the bag and brine. Heat 2 cups of water to a boil.

Reduce heat and simmer, stirring, until salt and sugar are dissolved. Let the water return to a boil, then remove from heat. Web heat the oven to 350ºf.

Stand turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Cook in a 275°f oven until warmed through.