In a large pot, bowl or bucket, add four 32oz containers of chicken broth.

Add 1 cup brown sugar, 1 cup kosher salt and 1/2 cup Worcestershire sauce. Stir until dissolved.

Next, add 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 tablespoon dried sage and 1 tablespoon dried marjoram. Stir until the herbs are dispersed.

Finally, add 8 cups of cold water.

In a large bucket or pot lined with a cooking bag, place the turkey legs up.

Pour the brine over the turkey and brine for 12 to 24 hours. Make sure to keep the brining turkey in a refrigerator.

When ready to cook, remove the turkey and drain. Pat the turkey dry and cook according to your favorite method.