In a medium bowl, combine kosher salt, Prague powder, brown sugar and worcestershire into distilled water. Stir until dissolved.

Loosen the skin away from the flesh on each leg.

Using a flavor injector, inject some of the mixture into several spots on the turkey legs.

Place three legs each into two plastic storage bags.

Pour half of the mixture into both bags. Toss a bay leaf into each bag and seal pushing put all excess air.

Place bags onto a baking sheet to shield fridge from any leaks.

Place in fridge and marinate for 24 hours.

Discard marinade and rinse each turkey leg under cold water. Pat dry.

In a small bowl, combine brown sugar black pepper, cayenne pepper, chili powder, cumin, garlic powder, onion powder and paprika. Mix well.

Season each leg liberally with the seasoning mixture.

Using a smoker, smoke the legs on the highest grate over soaked hickory chips and charcoal for 3-5 hours or until the internal temperature on both sides of the bone reaches 170 degrees. Say grace and enjoy!