• 2 boneless turkey legs
• 1 litre of water
• 100g salt
• 100g sugar
• 2 bay leaves
• 1 tbsp peppers
• 600ml buttermilk
• 2 tbsp sweet paprika
• 1 tbsp warm paprika
• 2 tbsp garlic powder
• a pinch of salt
• a pinch of black pepper
• 170g mixed stuffing
• 250g plain flour

1. Bring the brine ingredients to the boil, then allow to cool right down.
2. Place turkey legs in brine and leave for 24 hours.
3. Take legs out, pat dry and marinade in the buttermilk for at least 12 hours.
4. Mix all flour coating ingredients together, take out the turkey leg and coat well in the flour mix.
5. Deep fry the legs at 180°c for approximately 5 minutes.
6. Finish them off in the oven at 180 for 5 minutes.
7. For the slaw, mix the veg together and then mix in the yogurt and mayo.
8. Serve with the turkey.

Recipe originally featured on Prynhawn Da.

Recipe by Shane James.