Web if you are using a gas grill, turn off the burners immediately under the turkey legs.

Turkey leg brine. Create two foil pouches and place 3 turkey legs in each one. Pour brine into a heatproof bowl and cool to room temperature, stirring occasionally. Remove from heat and cool slightly.

Soak for two days before smoking or roasting. Completely open the bottom vent of a charcoal grill. Stir in the rest of the spices.

Ensure turkey is fully submerged in brine. Remove turkey legs from brine and pat dry. Tie legs together with kitchen twine.

Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity. Smoke the turkey legs for about one to one and a half hours at 225 °f or until they reach 150 °f internally. Web brining a turkey using the wet or dry method — though the dry is favorable — is still a good practice to achieve that goal.

Web a sugar and salt brine is the secret to the most tender turkey legs. Add oranges, onions, sprigs of thyme, and garlic cloves inside the cavity. Spread the softened butter all over the turkey, under the skin, around the legs and breasts, as evenly as possible.

Carefully submerge turkey in brine. Do not rinse the turkey legs because they will contaminate your surfaces. Add some dry brine to a large ziploc bag and place a turkey leg inside.seal it up and give it a good shake to coat the brine evenly.