Instructions

1. Rinse the turkey legs under cold water and pat them dry thoroughly with paper towels.
2. In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create a flavorful dry rub.
3. Generously rub the dry rub mixture all over the turkey legs, ensuring an even coating for maximum flavor.
4. Cover the seasoned turkey legs and let them marinate in the refrigerator for at least 2 hours, or overnight for optimal taste and tenderness.
5. Prepare your smoker according to the manufacturer's instructions, preheating it to 225°F (107°C).
6. Remove the turkey legs from the refrigerator and allow them to come to room temperature while the smoker is heating up.
7. Drizzle the turkey legs with olive oil, which helps the spice rub adhere better and adds extra moisture.
8. Place the turkey legs on the smoker rack, ensuring they have enough space for smoke circulation.
9. Soak the wood chips in water for at least 30 minutes, then add them to the smoker box or directly onto the charcoal.
10. Close the smoker and smoke the turkey legs for approximately 4 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
11. Once cooked, carefully remove the turkey legs from the smoker and let them rest for at least 10 minutes before serving to allow the juices to redistribute.
12. Serve the smoked turkey legs hot, and relish the smoky, spicy goodness!