In a large pot over high heat, bring water and all the other brine ingredients to a boil.
Stir to ensure that the salt and brown sugar have completely dissolved.
Remove from the heat source and let it cool completely. I like to refrigerate, so it cools down faster.
Pour the chilly brine into a Ziploc bag or a large container.
Immerse the turkey legs in the brine, and seal the bag. Refrigerate overnight or at least a minimum of 2 hours.