In a large pot, combine the water, salt, brown sugar, thyme, garlic powder, onion powder, sage, pepper, and cloves and bring to a boil over high heat. Remove the pot from the heat and let cool.
Place the turkey legs in a large bowl and pour the cooled brine over them; they should be completely submerged. Cover the bowl and refrigerate overnight, or for 5 to 6 hours.
When you are ready to cook the turkey legs, preheat the smoker to 300°F (149°C).
Place the turkey legs in the smoker and cook for 3½ to 4 hours until golden brown and the internal temperature reaches 203°F (96°C) and the meat is falling off the bone. Slow smoking is key, so periodically check the legs and the smoker temperature, turning the legs occasionally.