I always hear my brine up before putting the turkey off. Of course you want to make sure it's super chilled add ice if needed to cool the brine before putting your meat in.
They have turkey legs available at Albertsons or Vons. I worked in both meat departments and we would sell them. They are usually in the end section of packaged cold meats. Next to the smoked meats.
Do American Turkeys not have any flavour of their own, or is a horrible taste that you have to disguise it with so many and so much of other things? What's wrong with just roasting the turkey and enjoying it for what it is?
