In a large mixing bowl, stir to dissolve the Prague powder, salt, and brown sugar in the distilled water.

Add the turkey legs to a gallon ziplock bag. Carefully pour in the brine and add the bay leaves. Seal the bag shut and refrigerate for 24 hours.

When ready to cook, preheat your smoker to 300F.

Remove the turkey legs from the brine and give them a quick rinse. Pat them dry with a paper towel. Place them on a rack in your smoker and cook until the thickest part of the leg reaches 160F. Depending on the thickness of your legs, this should take anywhere from 60-90 minutes.

Remove from the smoker and serve immediately!