6 lg turkey legs
1/2 C. brown sugar
1/2 C. kosher salt
6 tsp. liquid smoke
water, as needed to cover
Rinse turkey legs and place in a large pot or non-reactive bowl. In separate bowl, dissolve brown sugar in about three cups of water. Pour over drumsticks. In same bowl, dissolve salt in another three cups of water. Pour over drumsticks. Add water to pan, using just enough to cover drumsticks. Remove drumsticks. Add liquid smoke. Stir brine til well combined.
Return turkey legs to pan and cover. Let sit in brine overnight in refrigerator.
To grill, spray cold rack with vegetable oil spray (make sure rack is not over flame). Place used brine in grill-safe pan, and place pan on a rack between the charcoal (or the flame is using a gas grill) and the rack with the drumsticks. If you don't have an extra rack, place the pan with brine on the rack alongside the drumsticks. This will help to keep turkey moist while grilling. Grill drumsticks about seven minutes per side, til lightly browned. Turning often, grill about 1 hour more, or until tender. Add more water to brine pan as needed.