2) Next, combine all the mop ingredients in a small saucepan and warm the mixture over low heat. Set aside.
3) To prepare the turkey legs, several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
4) Combine the Worcestershire sauce and the oil and, using your hands, rub the mixture really well into the turkey legs, getting as much as you can under the skin.
5) Sprinkle the dry rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
6) Prepare the smoker for barbecuing, bringing the temperature to 95-110C. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
7) Re-warm the mop mixture over low heat.
8) Transfer the turkey legs to the smoker and cook until the legs are very tender and the juices run clear, about 3 1/2-4 hours. Mop the legs at 45 minute intervals in a wood-burning pit, or as appropriate for your style of smoker.
Serve the legs hot, to be eaten with your fingers, with a bowl of barbecue sauce.