Smoked Turkey Legs

Directions:

Brine:

1. In a large pot, toast the spices on medium heat for 1-2 minutes or until fragrant.
2. Add the 5 qts of water, the salt and the sugar and bring to a boil. Stir until the salt and sugar are dissolved.
3. Turn off the heat and add the ice.

Spice Rub:

1. Mix all ingredients in a bowl. Make sure to break up any lumps.

Turkey Legs:

1. Make a few small incisions in your turkey legs to let the brine penetrate deep into the meat. Use a thin paring knife and go as deep as you can without creating a large tear in the skin.
2. Submerge the turkey legs in the chilled brine in the refrigerator for at least 24, but no more than 48 hours.
3. Take the turkey legs out of the brine and dry with a paper towel.
4. Allow to air dry in the refrigerator on a sheetpan with a wire rack for at least another 2 - 3 hours.
5. Remove from the refrigerator and sprinkle with the spice rub.
6. Preheat gas smoker or set grill for indirect grilling with smoker box to 225°F.
7. Smoke the Turkey legs for about 5 hours, or until the internal temperature is around 155℉.
8. At this point, turn the temperature to 275℉ in the smoker and continue to smoke the turkey until the internal temperature is 170℉ - 175℉.
9. Remove from the grill.
10. Serve and enjoy.