Smoked Turkey Legs

Combine water, kosher salt, sugar, onion powder, garlic powder, chili powder, paprika, pepper, cumin, and sage for brine in a large pot. Bring to boil, making sure salt is completely dissolved. Remove from heat, cover, and let cool to room temperature, 20 to 30 minutes. Pour into a container and refrigerate brine until cold, or to 35 to 40 degrees F (2 to 4 degrees C).

Rinse turkey legs in cold water and pat dry. Place legs into cold brine, cover and refrigerate, 4 to 6 hours.

Remove legs from the brine, rinse well in cold water, and dry with paper towels. Discard brine.

Combine oil, onion powder, paprika, garlic powder, pepper, cumin, and sage for spice rub in a small bowl; mix with a fork until well combined. Generously rub legs with spice rub until covered. Let legs sit on a cooling rack for about 1 hour.

Preheat a smoker to 225 degrees F (110 degrees C).

Place turkey legs, unstacked, onto wire racks. Place the racks into the preheated smoker. Smoke until meat is falling off of the bone, 4 to 6 hours. Remove from smoker and let rest, 20 to 30 minutes.