Sprinkle the turkey thighs with kosher salt. Place in the refrigerator uncovered and refrigerate to dry brine.
Remove the turkey thighs from the refrigerator. Brush each turkey thigh with a coating of olive oil.
In a small bowl, stir together the spices. Rub the spice all over the turkey thighs. Make sure you coat the skin as well as the meat underneath.
Place the turkey thighs directly on the grates of a smoker. Insert a meat thermometer into the thickest part of the thigh. Close the lid and smoke.
When the turkey reaches 130-140 degrees F, brush with olive oil again. Close the lid and continue to smoke until the turkey reaches an internal temperature of 175-180 degrees F.