Bring the 3 cups of water to a simmer in a medium pot.
Turn the burner off and mix in brown sugar and salt until fully dissolved.
Once dissolved, mix in ice and allow to melt then put the brine and turkey legs in a gallon zip top bag.
Brine for at least 2 hours, up to 8.
Drain turkey legs and pat dry with paper towels.
Preheat oven to 400 ℉ with an empty half sheet pan inside.
Mix oil, savory, peppercorns, celery salt, and thyme in a clean gallon zip top bag then add turkey legs and coat fully with herb mixture.
Pour out herbed turkey legs onto heated half sheet pan and roast for approximately 1- 1 1/2 hours, rotating every 10-15 minutes until 175 ℉ internal temperature.
Allow to rest for 20 minutes then tuck in!