Where can I find the giant turkey legs? Unfortunately, I have not been successful at finding the really big ones like you see at state fairs and amusement parks. The folks who do have them, do not give up their suppliers so, for the purpose of use lowly backyarders, I think we are going to have to stick with the smaller ones found at our local supermarkets.
Should I dry the skin on the turkey legs? Some folks dry the skin (in the fridge) after brining them and before smoking them. This is to make the skin end up more crispy. I don’t normally administer this step but it does not hurt anything if you want to try it out. Simply brine the legs as usual, then pat them dry and place them on a rack. Let them air dry in the fridge for several hours before putting my rub on them and smoking them.
Can these turkey legs be injected instead of brined? Of course you can, but, in my opinion, the flavor is not the same. When I eat a turkey leg, I am looking for a slightly salty and highly flavorful taste. In my opinion, injecting just does not do the job like brining does. The next time you do a batch, inject one of them and brine the rest. You will be able to see the difference and make a decision as to whether injected smoked turkey legs are for you.
Can the turkey legs be smoked at a hotter temperature? Turkey, like most other poultry, does not benefit greatly from low and slow cooking other than the fact that it gets more time in the smoke. If you need to smoke them faster, you can certainly do that just be aware that if you take it past about 260°F, the sugar in the rub will burn and char. I tend to do them lower to give them more smoke flavor and to make sure my rub maintains it’s great flavor without burning.