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In a large stockpot, combine one gallon of water, the rub, curing salt, brown sugar, peppercorns and bay leaves. Bring to a boil over high heat to dissolve the salt and sugar granules. Take off the heat and add in 1/2 gallon of water and ice.
Make sure the brine is at least to room temperature, if not colder. (You may need to refrigerate the brine for an hour or so.) Add the turkey legs, making sure they’re completely submerged in the brine. After 24 hours, drain the turkey legs and discard the brine. Rinse the brine off the legs with cold water, then dry thoroughly with paper towels.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
Lay the turkey legs directly on the grill grate.
For the addition of the bacon, you can either partially cook the bacon (15 minutes on the Traeger at 350 degrees F) and wrap a piece around each leg and finishing cooking them for the last 10 to 15 minutes of smoking or wrap the bacon around the legs for the last 30 to 40 minutes of smoking.
The total smoking time for the legs will be 3 to 4 hours or until the internal temperature reaches 165 degrees F on an instant-read meat thermometer. Serve, enjoy!