Prepare dry rub by mixing all the ingredients. Carefully coat the entire turkey leg with rub. Removing the skin will ensure the spices penetrate the flesh of the meat. Refrigerate for 4-8 hours.

Preheat oven at 325 °F (162 °C).

Put turkey in a casserole dish or an oven-safe roasting pan. Add apple juice, cider vinegar and water. Cover and cook for 2 hours, or until meat falls off the bone. Monitor cooking occasionally, and add a little water, if needed, to avoid turkey sticking to the bottom of the dish. Once cooked, remove turkey leg from the oven, and pull meat using two forks. Discard bones. Mix well with drippings.

Garnish brioche bread with your choice of toppings and pulled turkey.