Combine the brine ingredients and bring to a boil over high heat. Mix throughly until the sugar and salt is dissolved. Let brine cool.
Add the turkey legs and let brine overnight or for at least four hours. Remove turkey legs from the brine, rinse and pat dry.
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 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
Rub the drumsticks with the garlic-salt mixture, rub with a tablespoon each of olive oil, and lay them directly on the grill grate. Smoke for 2 hours.
While the drumsticks are smoking, prepare the brown butter glaze. Add a half stick of butter to a heavy-bottom pot and heat on medium-high heat until butter solids start to brown.
Add the chopped rosemary and stir for a minute before adding the bourbon and maple syrup. Stir the mixture on low until it’s reduced by half and is syrupy (this should take approximately 5-6 minutes).
When the turkey drumsticks have finished smoking, remove them from the grill and turn the grill temperature up to High.
When grill reaches temperature, add the drumsticks back to Traeger and cook, basting occasionally with the brown butter glaze, until deeply caramelized and the legs have reached an internal temp of 165 degrees F.
Remove, drizzle with a little more of the glaze, and serve with the chopped herbs, a pinch of chiles and lemon wedge. Enjoy!
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