In a medium pot, combine all the ingredients for the brine. Bring the mixture to a boil and remove from heat. Allow the mixture to cool to room temperature, about 1 hour. Add the ice cubes in the mixture to cool faster if needed. Transfer the mixture to a large container.

Pat the turkey legs dry with paper towels. Submerge the turkey in the mixture. Cover and brine in the fridge for 4 – 10 hours.

Preheat the oven to 400˚F. Cover a baking sheet with foil and lightly greased the surface.

In a small bowl, combine the chili powder, smoked paprika, 1 teaspoon steak seasoning, onion powder, and salt.

Remove the turkey legs from the brine and rinse them under cold water. Pat them dry with paper towels. Rub the chili powder mixture all over the turkey legs, getting under the skin if possible. Place the turkey on the prepared baking sheet and cook for 25 minutes. Reduce heat to 300˚F and roast for another 15 – 20 minutes or until turkey is cooked through. The internal temperature for a cooked turkey leg should be 175˚F. Remove the turkey from oven and serve immediately.