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In a large stockpot, combine one gallon of warm water, water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves, and liquid smoke.
Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature.
Add cold water and ice; chill in the refrigerator. 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. Brush off any clinging solid spices.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 250F and preheat, lid closed, for 10 to 15 minutes.
Lay the turkey legs directly on the grill grate. Smoke for 4-5 hours, or until the internal temperature reaches 165F on an instant-read meat thermometer. (Make sure the probe doesn't touch bone or you'll get a false reading.)
The turkey legs should be deeply browned. Don't be alarmed if the meat under the skin is pinkish: That's a chemical reaction to the cure and the smoke. Serve immediately.