For easier clean up and to keep the turkey moist, place a baking tray under the turkey legs filled with water. This will also catch the drippings.
- 24 hours before smoking, marinate turkey legs in a sealed bag with kosher salt, curing salt, dark brown sugar and filtered water. Make sure the sugar is dissolved and remove as much air as possible, making sure the turkey legs are fully submerged. Optional: rotate the bag after 12 hours for full contact/coverage.
- Fill a smoker box with wood chips and set over direct heat on BBQ. Preheat BBQ until 275°F and smoky.
- Place turkey on the upper grill, indirect heat, and smoke until internal temperature hits 165°F, about 2 hours. Maintain the BBQ temperature at 275°F and refill wood chips in the smoker box as needed.