Tommy,
If you like those Carnival-Style Smoked Turkey legs, here's the secret of how they do them: They're brine cured overnight, like a ham.
Here's a link to some that we did:
County Fair Style Smoked turkey legs - Let's Talk BBQRecipe:3 Quarts Cold filtered (or distilled) Water .
6 1/2 TBS Pickling Salt
2 tsp. Curing Salt #1 (also know as Prague Powder #1 - contains 6.25% Sodium Nitrite)
2/3 Cup Brown Sugar
Inject each turkey leg with 3 liq. oz of the brine. Immerse turkey legs in the rest of the brine and soak overnight in the fridge.
The next day, remove from brine and pat dry. Smoke at a low temp (165° - 185°) for about 45 minutes, then raise temp to 350° - 400° and cook until an internal temperature of 165° is reached.