Instructions
- Combine all Brine ingredients in a large container. Submerge the turkey leg in the brine and refrigerate for 12-24 hours.
- Remove the turkey leg from the brine and pat dry.
- Preheat oven to 275°F (135°C).
- Place the turkey leg in a roasting pan and add 2 cups of chicken broth to the bottom of the pan.
- Cover the roasting pan tightly with foil and bake for 4-5 hours, or until the turkey leg is extremely tender.
- While the turkey leg is baking, prepare the Bourbon-Peach Glaze. In a saucepan, combine all Bourbon-Peach Glaze ingredients. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the glaze has thickened.
- Remove the turkey leg from the oven and increase the oven temperature to 425°F (220°C).
- Brush the turkey leg generously with the Bourbon-Peach Glaze.
- Return the turkey leg to the oven, uncovered, and bake for another 10-15 minutes, or until the glaze is caramelized and bubbly.
