Combine ½ cup beef stock, and all ingredients but the turkey legs into a saucepan over medium-high heat. Stir well as the butter melts. Once the mixture starts to boil, remove it from heat. Let cool for 10 minutes.
Bring to a boil for 3 minutes. Remove from heat and place into a bowl for basting. Set smoker to 250°F and preheat for 15 minutes with the lid closed. Fill auger ½ full with cherry wood pellets. In a small mixing bowl combine the ½ cup of marinade set aside in step 2 with ½ cup beef stock.
Store any leftovers in an airtight container in the refrigerator. Enjoy them within four days!