I went to the Iowa St fair Saturday and after seeing all the people walking around with smoked turkey legs I decided it was time to do my own with my ST1400. I smoked 3 legs and 2 leg/wing sections and followed keith13b's recipe. I did however add apple juice and Worchestire sauce to the 24 hr brine. Boy o boy, where they good! I smoked for 5 hours at 225 and here are the pics
You bet I have.. Think I even put a post here a year or two ago. It's EASY!! Dust your turkey legs with your favorite dry seasoning. I prefer Head Country's Championship seasoning. Smoke at 225, uncovered for about 1 hour. Now, wrap the turkey legs in foil and allow to continue cooking for an additional 4 hours. You might want to check them after 3 more hours for doneness... Four hours sometimes gets them 'fall off the bone' tender. These are better than any you've had at fairs, etc. and... more tender!