In a large stockpot or heat-safe container, combine hot water, salt and brown sugar. Stir until salt and sugar have dissolved.

Add cup of ice to cool mixture down. Place turkey legs in brine. Add peppercorns, liquid smoke and bay leaves. Add enough ice to cover and submerge the turkey legs. Cover and refrigerate for at least 4 hours or up to overnight to brine.

When ready to cook, preheat oven to 250F. Remove turkey legs from brine and pat them dry.

Combine seasoned salt, garlic powder, and chili powder in a small bowl. Rub turkey legs with half the seasoning. In another small bowl, mix the other half of the seasoning with the Worcestershire sauce, olive oil, honey and soy sauce and set the sauce aside.

Pour broth into a baking sheet or large dish and place on the bottom rack of the oven.

Place a rack inside a roasting pan and place the turkey legs on the rack. Roast the turkey legs on the middle rack, above the broth, for 30-45 min until they reach 160F. Turn the legs over halfway through cooking. Avoid opening the oven repeatedly and remove the broth pan if it evaporates completely. Pour off any turkey cooking liquid into the bowl with the sauce and stir to combine. (If the juices have all evaporated, use ¼ cup broth in the sauce instead).

Begin brushing the legs with the sauce every 10 min, until the skin crisps and browns nicely. Flip and repeat the basting until the legs reach an internal temp of at least 180F.