In a medium pot combine the maple syrup, salt, orange peel, onion, rosemary, peppercorns, bay leaves and one quart of the water and heat until the salt is dissolved, stirring once in a while, but don’t bring to a boil. Once the salt is dissolved turn off the heat and let cool ten minutes. Add in the bourbon and the remaining water. Let cool completely. Place the turkey legs into a resealable gallon sized bag and pour the brine into the bag. Seal and let brine a minimum of 4 hours up to 24 hours. Preferably 12-14 hours for best flavor.

When ready to cook, bring the turkey legs still in the brine to room temperature. Preheat The Big Easy to medium-high heat. Remove the turkey legs from the brine and place on a baking sheet. Pat dry with a paper towel then lightly season with salt and pepper. Wrap the ends of the legs with foil. Place the turkey legs into The Big Easy frying basket and lower into the cooker. Cook for 45-55 minutes, rotating the legs for even cooking, until the internal temperature reaches 165 Deg F. Once fully cooked remove the turkey legs and let rest for 5 minutes before serving.