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Submitted by: SmokerBill

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If you brine the turkey sausage, keep the salt level low. Try a concentration of 1/2 cup salt per gallon. Try a test batch of a pound or so of sausages. Mix up a quart of water with 2 tablespoons of salt. Add spices or herbs you like to boost the flavor of the sausage. Depending on our taste, you could try different kinds of pepper(black or red), onion or garlic powder, oregano etc., at about 1/4 to 1/2 teaspoon each. After 4 hours, pull out half the sausages, and leave the others in overnight. Try to keep the smoker temp at 180F. It shouldn't take too long to smoke them...maybe a couple of hours. Check the internal temp with a thermometer. When they reach 160F, they're done. Compare the flavor of the 4 hr and the overnite brined sausages, and use that info to decide how long to brine next time. And if you need more or less seasonings. Sounds like an interesting project! For the turkey legs, you can look at my page about <a href="http://www.smoker-cooking.com/smokedturkeylegs.html" target="_blank"> smoked turkey legs</a> to get the general idea. Feel free to adjust the seasoning types and levels to so the legs compliment the dishes you'll be putting them in (beans, etc)

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