Pat turkey legs dry
Trim excess skin or loose fat if needed
Mix a dry brine of kosher salt, brown sugar, black pepper, garlic powder, onion powder, paprika, and cayenne if desired
Rub the seasoning evenly over the turkey legs
Refrigerate uncovered or loosely covered for 4 to 24 hours
Remove turkey legs from the refrigerator and let them sit at room temperature for 20 to 30 minutes
Preheat the smoker to 225°F to 250°F
Add wood chips or chunks such as hickory, apple, cherry, or pecan
Place turkey legs in the smoker
Smoke until the internal temperature reaches 165°F in the thickest part
Baste with melted butter or oil during smoking if desired
Wrap in foil if the skin darkens too quickly
Remove from smoker and rest for 10 to 15 minutes
Serve warm