Prep Brine: Take a small saucepan and add 1 cup water and salt. Place on stovetop and bring to medium heat.  Stir until the salt has dissolved (the water shouldn't need to get TOO warm to accomplish this). Remove from heat and let cool completely. 

Brine Turkey Legs: Meanwhile, place turkey legs on a plate and pat dry with a clean paper towel. Place the turkey legs in a food-safe container (a reusable silicone bag, casserole dish or mixing bowl). Pour the cooled salt mixture over to the turkey legs and then add the remaining Brine ingredients into the same container (apple, onion, lemon, rosemary, thyme, bay leaf and peppercorns). Stir to fully combine and ensure turkey legs are fully submerged. Cover and place in refrigerator for a minimum of 30-45 minutes or up to overnight. Remove and pat dry. Discard the brine.   

Preheat: Preheat smoker to 225 degrees F. 

Herbed Butter: In a small bowl combine softened butter, 1/2 teaspoon kosher salt, dried thyme leaves and pepper. Stir to combine. Place turkey legs on a plate and pat dry with clean paper towel. Rub the herbed butter all over each turkey leg ensuring you get into every nook and cranny. 

Smoke Turkey Legs: Place turkey legs directly on the grill grates and close the lid. Let cook until the internal temperature reaches 155 degrees F (approximately 3-4 hours). Baste every 30-40 minutes with melted butter.   

Sear: once turkey legs reach an internal temperature of 155 degrees F (use an instant-read thermometer), carefully transfer the turkey legs from the smoker and sear all sides about 60 seconds or so (or until there is a nice char) on a hot grill or cast iron skillet on the stove top. 

Rest: move the turkey legs to a plate and let rest for 10 minutes during which time the internal temp will continue to rise to 165 degrees F. (option to tent with aluminum foil).  Serve and enjoy!