Rinse the turkey legs and place them in a large container.
Add bay leaves, cloves, mustard seeds, peppercorns, and ice cubes.
In a saucepan, combine brown sugar, coarse salt, and curing salt. Add water and bring to a boil. Cool down the prepared brine and pour it over the turkey legs. Refrigerate for 12 hours.
Preheat your smoker to 225-250F with your favorite hardwood.
Remove the turkey legs from the brine and pat them dry. Rub the turkey drums with olive oil.
In a bowl, combine brown sugar, coarse salt, black pepper, garlic powder, and smoked paprika.
Rub the turkey with the prepared spice mix and place them on the smoker. Smoke the turkey legs for 3 hours or until the inner temperature reaches 165F.
Notes
TO STORE. Allow the turkey legs to cool, and refrigerate them in a sealed box for three days. TO FREEZE. Making a large batch to enjoy for later? Freeze them without another thought. Use resealable bags, press the air out, and freeze for three months!TO REHEAT. Reheat smoked turkey legs in the oven, covered. Or steam them to prevent them from drying out.