Brine

• Brine adds moisture to meat before it's cooked. Mix one cup of salt, 1/2 cup of brown sugar, one bay leaf and one tablespoon of peppercorn in a large pot. Bring to a boil, then simmer for 15 minutes. Pour cooled brine over legs, covering completely. Refrigerate for 12 hours.

  Place hickory, apple, mesquite or other wood chips in enough water to cover.

Grilling

• Grill turkey legs over indirect heat. Light one side of a dual-element gas grill or place charcoal to one side of a charcoal grill. Place meat on the other side. Loosely bundle drained wood chips in aluminum foil. Place over flame. Grill legs with lid closed until internal meat temp reaches 180 degrees.

County-Fair Grilled Turkey Legs

• Simmer turkey legs until cooked through in lemon-lime soda with thickly-sliced vidalia onion, two teaspoons of sugar, red pepper flakes, hot chile sauce and black pepper added. Finish on grill by topping a bed of boiled onion slices with turkey legs and grilling until skin browns.