For the brine:
- Gold Monk fruit sweetener
- Black peppercorns
- Bay leaves
For the turkey legs:
- Turkey Legs
- Worcestershire Sauce
Brine the turkey:
Bring half the water to a boil. Remove from heat. Whisk in the brine ingredients and remaining cold water.
Allow the liquid to cool 1 hour. When cool, pour the brine over the legs in resealable bags. Chill in the fridge overnight, 8 to 10 hours.
Prep the turkey legs:
Remove the turkey legs from the brine. Discard the brine. Pat the turkey dry, arrange on a wire rack and let dry for 1 hour.
Carefully fold the skin back from the turkey legs. Mix the oil and Worcestershire and brush the turkey's legs all over with the mix.
Season the legs with half of the Girl Carnivore Chick Fest Poultry rub and Maple Bourbon rub. Carefully fold the skin back up and season the outside of the skin as well.
Dutch Oven Mac and Cheese