Place turkey legs into large zip-top bags 2-3 legs per bag, depending on the size.
Combine all the ingredients for the brine in a pitcher and stir well to combine. Stand up the bag and pour the brine into each bag to completely cover the legs. Try to get all the air out of the bags and seal them closed.
Place the into a large aluminum pan or a large mixing bowl just in case the bag leaks.
Place it in the refrigerator and let it brine for 12-18 hours.
Prepare the smoker:
To smoke turkey, use apple, cherry, or maple wood.
Set up your smoker for a shorter smoke time and get it to a steady 225°. Place an aluminum roasting pan with water or the water pan that comes with the smoker on the level below the meat grate or next to the meat (placement will depend on your smoker).
Mix all the seasoning ingredients together as set it aside.
Take turkey legs out of the brine and pat them dry with a paper towel. Season turkey legs generously and evenly all over with the seasoning mix and pat it in, don’t rub.
Insert a probe of the digital thermometer through the top into the thickest part of the thigh diagonally, along the bone but not touching the bone. If you touch the bone, move it over just a little bit.
Once the smoker is at a steady temperature, place seasoned legs onto the grate and place the ambient thermometer probe on the grate next to the meat (if using, but I highly recommend one).
Close the lid immediately and let it cook until internal temperature reaches 170°. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.)