We have all been to a fair or a Renaissance festival and had a giant smoked turkey leg. Well you don’t have to wait for the next one to come to town, you can make these bad boys yourself! I picked a couple fresh turkey legs up at the meat market and smoked them. These were tasty!Season the legs up, I used olive oil, salt and pepper. Next time I think I will create a brine and soak them overnight. I think that will add more flavor. Get your grill going and get the temperature to 225 degrees. I used hickory pellets for these on the traeger. Smoke for 3-4 hours, depending on the size of the leg. These were about 1 pound a piece and took 3 hours. Grill to a temp of 165 in the thickest part of the meat and you are ready to go. Enjoy!