• Remove the turkey legs form their packaging and rinse under cold running water.

Brine the Turkey Legs Overnight

• Bring 1 cup water to a gentle simmer in a stovetop pot. Add salt and brown sugar and whisk until dissolved.
• Add bay leaves, garlic, pepper, and cold water and remove from heat.
• Once cooled, pour the brine mixture over the turkey legs in a covered baking dish or sealable plastic bag.
• Place in the refrigerator overnight or for at least 4-6 hours.

Rinse and Dry the Brined Turkey Legs

• After the turkey legs are finished brining, take them out of the mixture and rinse them off really well under cold running water.
• Pat the turkey legs dry with paper towels, and place them on a wire rack over a baking sheet to air dry.
  
• Generously sprinkle your favorite BBQ rub all over the turkey legs on all sides.
  

Set up your Grill or Smoker

• Light or turn on your smoker, grill or pellet grill and set up the temperature to 300°F. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking
• Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.
• Once smoke is being produced and the grill or smoker is at 300°F, put your turkey legs on the indirect side and close the lid.
  

Smoking the Turkey Legs

• Continue smoking the turkey legs, turning occasionally, until the internal temperature reaches 175°F internally. This may take 2-3 hours.
  
• Remove the smoked turkey legs from the smoker and serve immediately.