I have never brined turkey legs. They seem to smoke up just fine. BUT, if you have bunch of them brine some and cook the rest without. That should tell you how you want them. As for time, overnight in a brine should be about right.
I've never bothered to bring turkey legs either. It sure couldn't hurt tho... The legs, being dark meat, always seemed to do just fine without a brine. When I brine other poultry, it is mostly, along with adding some flavors, as a bit of insurance against the white meat drying out.
I have another brining question...If I can't fit the bucket in the fridge, should I pack the bucket on ice?
I looked in the brining section, but it doesn't really say... could be Jeff was assuming that is a given, but I thought I would ask before I didn't pack it on ice and gave everyone a case of food poison.
Given my druthers I would always opt for the refrigerator. If you could place that bucket in a large cooler which is iced down that would be better. Putting a bucket on ice does not guarantee that all the product in it will remain inside the "safety zone" of temperature. This is especially important to poultry, fish and raw dairy products.
That's my $.02 on the subject. Perhaps two smaller buckets?
Never heard of Fairway Food. Is that a local store or on-line source? I see you're from Iowa...my wife spent some years near Des Moines - she says she doesn't recognize Fairway Food, either (but she's almost as old as me and her memory's going almost as fast as mine!)
Heck, Ya ought to go to any supermarket chain and look in the poultry sectionâ€¦turkey has become very popular as an option to chicken, Krogerâ€[emoji]8482[/emoji]s, Giant Eagle, Shop nâ€[emoji]8482[/emoji] Save, I never have to look for them.
The bigger stores seem to have all kinds of parts, like turkey wings, Yum!