In a large pot, combine water, kosher salt, brown sugar, black peppercorns, bay leaves, garlic, onion, and dried thyme. Stir until the salt and sugar are dissolved.

Place the turkey legs in the pot with the brine, ensuring they are fully submerged. Cover the pot and refrigerate for 8-12 hours. This step helps to keep the turkey legs juicy and flavorful.

After brining, remove the turkey legs from the brine and rinse them under cold water. Dry the turkey legs with paper towels.

In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper if using.

Rub olive oil all over the turkey legs. Then, generously coat them with the seasoning mixture, ensuring an even coverage.

Set your Pit Boss smoker to 225°F and allow it to come to temperature. Use fruitwood pellets like apple or cherry for a mild, sweet smoke flavor.

Place the seasoned turkey legs directly on the smoker grates. Close the lid and let them smoke for 3-4 hours, or until the internal temperature reaches 165°F. Use a meat thermometer to check the temperature.

If you want to add a glaze, mix BBQ sauce and honey in a small bowl.

In the last 30 minutes of cooking, brush the glaze onto the turkey legs. This will give them a delicious, sticky finish.

Once the turkey legs reach the desired temperature, remove them from the smoker and cover them loosely with aluminum foil. Let them rest for about 10 minutes to allow the juices to redistribute.

Enjoy the smoked turkey legs with your favorite sides, like coleslaw, cornbread, or grilled veggies.