From the moment you set foot in a Disney park, you will be greeted with beautiful sights and smells that make you feel like you are walking through a magical world.
Cure. Put the water, salt, Prague powder #1, and sugar in a 1 gallon (3.8 l) zipper bag after dissolving them all in the water. Add the meat and let it cure in the refrigerator for no more than 24 hours; any longer could make the meat overly salty. Move the items around a few times while they are curing to make sure the liquid has reached every area.
Rinse. Take the meat out of the cure, give it a quick rinse to remove excess salt, and then pat the skin dry with a paper towel. When you're ready to smoke them, you can remove them from the cure and keep them in the fridge uncooked for one or two days, but I wouldn't go any farther than that.
Turn on. Light your smoker or prepare the grill for two-zone smoking. On the indirect side, aim for 325°F (162.8°C).
Smoke. To ensure that the thickest section of the meat on the turkey leg gets at least 160°F (71.1°C), smoke it for about an hour.