A smoked turkey leg is a whole turkey leg that's brined, then slow-smoked over hardwood such as hickory or oak for several hours, breaking down connective tissue for a tender, fall-off-the-bone result. It's especially associated with Cajun, Creole, and Southern-style cooking, and with fairs, festivals, and outdoor events across the US, where it's sold as a handheld meal. The brine typically includes salt, herbs, spices, and sometimes sweeteners, seasoning the meat and helping it retain moisture through the long smoke. It pairs well with classic Southern sides such as collard greens, baked beans, cornbread, and coleslaw, and leftover meat can be pulled and added to soups, stews, and casseroles.