OK. So the first run of Smoked Turkey Legs was a big hit. Even a few of
the neighbors who had already eaten dinner couldn't resist the smell of
smoky, tangy goodness.

Here's how I did that batch:

Put food grade plastic bag in cooler
Added 1.5 gallons of water
½ can of frozen orange juice concentrate
1 cup kosher salt

Rinsed/cleaned the 15 drumsticks I got from Kroger's
Let them sit overnight in the brine mixture
Rinsed and patted dry
Injected with a mix of melted butter and hot sauce
Rubbed with my homemade dry rib rub – salt, sugar, chile powder, asst'd
spices
Smoked them for 5 hours in a windstorm of 35+ mph wind gusts
Finished on grill with a mop of BBQ sauce

I could have done them the whole way on the smoker were it not for the
hurricane like winds. My only observation was I'd cut back on salt. I
like salt but they could have used less. In any case they were tender,
juicy, smoky and delicious.

This time I have 12 much larger legs from my butcher which are larger.
They include the thighs which appear to have a good deal of meat too.
I'll likely remove the thighs and pretty much repeat the last process
cutting back on some salt along the way.

My question is what to do with the thighs? I might do 1-2 with them on. I
might just smoke some of them too. They would of course make great base
for stock/soup base. I could bone them out and grind the meat.

Any other thoughts? I'm sure I'm missing some good options.