In a small mixing bowl, stir together the sugar, paprika, garlic powder, onion powder, and pepper. Using your hands, pat the dry rub all over the turkey legs. Place the legs on the smoker rack. 5. Place the rack with the turkey legs in the smoker.
Using your hands, pat the dry rub all over the turkey legs. Place the legs on the smoker rack. 5. Place the rack with the turkey legs in the smoker. Cook until the internal temperature of the meat reaches 165°F when checked with a digital meat thermometer, approximately 2-1/2 to 3 hours.
Vigorously rub the remaining ½ cup olive oil onto the skin of the turkey and add salt and pepper (about 3 Tbsp of each). Slow smoke until the turkey reaches a safe internal temperature. Master it.
In a large mixing bowl or soup pot, whisk together the water, salt, honey, bay leaves, allspice, and peppercorns until well combined. Place the turkey legs in 2 separate gallon-sized plastic bags. Pour half the brine in one bag and half in the other.