For 12 turkey legs, thinly slice limes and chopped cilantro - place under skin of legs, then mix brine - 8oz. salt, 8 oz honey, 1/2 cilantro and 2 quarts of water in a pot. All turkey legs go in pot and cover, refrigerate 12-24 hours.
Next, remove and rinse turkey legs, let set to room temp. While setting, start fire in the grill and soak pecan shells in water in same brine pot. After an hour, drain pecan shells and put them in a open foil pouch on top of coals.
Mix a rub of salt, citrus, rosemary and black pepper and rub on legs.
Put legs on grill unwrapped for an hour, then remove and wrap in foil with butter, back on heat for til internal temp is 165 degrees. (baste with olive oil during cooking).
These were really, really good!
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