We start by making a wet brine. To do this, boil water, kosher salt, brown sugar and peppercorns. Once the salt and sugar dissolve, add cold water to cool.
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When the water is at least room temperature and no cooler, submerge the turkey legs. Place in the refrigerator to brine.
2
Remove legs from brine, rinse and pat dry. Stir together the spices. Rub all over the turkey legs to season well.
3
Place the turkey legs in a 250-degree F smoker with a water pan. Insert a leave-in meat thermometer in the thickest part of the meat. Close the lid.
4
When the turkey legs reach an internal temperature of 120-130 degrees F, brush with olive oil. Close the lid again and continue to smoke until the turkey reaches 180 degrees F.
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