1. To make the brine, place 2 gallons of water and all of the salts, herbs and seasonings into a large stock pot over high heat. Bring the mixture to a boil, reduce heat and simmer for 5 minutes, or until salt is dissolved.
2. Remove from the burner, let cool to room temperature.
3. Add in the ice and cold water, and place into the fridge until cooled down.
4. Add your turkey legs to the brine, cover, and let brine for 24 hours.
5. Preheat your grill to 200°F with flame diffuser closed to smoke.
6. Rinse the excess brine from the legs and dry them well. Brush the skin with a light coating of oil, and place onto the smoker.
7. Let smoke for 3-5 hours, turning periodically, until the internal temperature is 165-180°F and the exterior is golden brown.
8. Remove and serve hot.
● Optional: For additional flavor and to prevent drying, add water or a preferred marinade
Mesquite, Hickory, Lychee, Cherry
