Smoked Turkey Legs

Introduction

If you’ve ever been to a renaissance fair or theme park and found yourself mesmerized by those giant, mouthwatering smoked turkey legs, you’re in for a treat. I’m excited to share my foolproof method for creating these succulent, smoky delights right in your backyard. These Smoked Turkey Legs aren’t just delicious; they’re a showstopping centerpiece that brings together the perfect balance of tender meat and crispy skin, all infused with an irresistible smoky flavor that’ll have your guests thinking you’re a smoking pro.

Ingredients

• 4 large turkey legs (about 1.5 lbs each)
• 2 tablespoons kosher salt
• 1 tablespoon brown sugar
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 4 cups water (for brine)
• Wood chips (hickory or apple wood recommended)

Instructions

1. Create the brine by combining water, 1 tablespoon salt, and brown sugar in a large container. Stir until dissolved.
2. Submerge turkey legs in the brine and refrigerate for 8-12 hours.
3. Remove legs from brine and pat dry thoroughly with paper towels.
4. Mix remaining salt and spices to create your rub.
5. Coat each leg generously with the spice rub, ensuring even coverage.
6. Preheat your smoker to 250°F (121°C).
7. Add wood chips according to your smoker’s instructions.
8. Place turkey legs on the smoker grates, spacing them evenly.
9. Smoke for 3-4 hours, or until internal temperature reaches 165°F (74°C).
10. Let rest for 10-15 minutes before serving.

Cook Time and Serving Size

Prep Time: 20 minutes (plus 8-12 hours brining)
Cook Time: 3-4 hours
Servings: 4 people (1 leg per person)

Recipe Notes

– Don’t skip the brining process – it’s crucial for keeping the meat moist during the long smoking time.

– If your turkey legs are smaller or larger than 1.5 lbs, adjust cooking time accordingly.

– Maintain a consistent smoker temperature throughout cooking for best results.

– If the skin starts to darken too quickly, wrap the legs loosely in foil.

– For extra smoky flavor, spritz the legs with apple juice every hour during smoking.

– Store any leftovers in an airtight container in the refrigerator for up to 4 days.

– To reheat, wrap in foil and warm in a 325°F oven until heated through, about 20 minutes.

Smoked Turkey Legs

A foolproof method for creating succulent, smoky smoked turkey legs right in your backyard. These aren't just delicious; they're a showstopping centerpiece that brings together the perfect balance of tender meat and crispy skin, all infused with an irresistible smoky flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings 4 servings

Calories 700 kcal

Ingredients

  

• 4 large turkey legs about 1.5 lbs each
• 2 tablespoons kosher salt
• 1 tablespoon brown sugar
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 4 cups water for brine
• Wood chips hickory or apple wood recommended

Instructions

 

• Create the brine by combining water, 1 tablespoon salt, and brown sugar in a large container. Stir until dissolved.
• Submerge turkey legs in the brine and refrigerate for 8-12 hours.
• Remove legs from brine and pat dry thoroughly with paper towels.
• Mix remaining salt and spices to create your rub.
• Coat each leg generously with the spice rub, ensuring even coverage.
• Preheat your smoker to 250°F (121°C).
• Add wood chips according to your smoker's instructions.
• Place turkey legs on the smoker grates, spacing them evenly.
• Smoke for 3-4 hours, or until internal temperature reaches 165°F (74°C).
• Let rest for 10-15 minutes before serving.