Smoked turkey legs are the ultimate treat for BBQ lovers. Juicy and flavorful, they’re a must-try for anyone looking to step up their backyard cooking game or serve up something different for Thanksgiving. These smoked turkey drumsticks surprisingly easy to make, even if you’re new to smoking meat. And they’re easy to make gluten-free, dairy-free and paleo.

If you’ve ever enjoyed turkey legs at a state fair, you know how irresistible they are. Tender, perfectly smoked meat paired with a bold and flavorful barbecue sauce.

I recently posted this Smoked Turkey Breast if you’re looking for a unique meal for the holidays, or if you’re serving a larger group, I have this Traeger Smoked Turkey with a more traditional flair that can be made with any pellet smoker.

From summer BBQs to cozy holiday feasts, smoked turkey legs are a flavor-packed delight.

Sorry for the influx of smoked turkey recipes all at once, but I was excited to share these before Thanksgiving!

Ingredients

Here’s what you’ll need to make these smoked turkey legs.

The brine

Kosher salt – is best for brining to help with flavor and tenderizing the turkey. If you use table salt be mindful of additives like anti-caking agents or iodine. These can influence the flavor. For optimal results, opt for a pure, non-iodized table salt.
Brown sugar – adds a touch of sweetness to balance the saltiness. You can use coconut sugar for a paleo version.
Bay leaves – add a subtle earthy flavor to the brine.
Whole black peppercorns – bring mild spice and complexity.
Water – the base of the brine, helping everything dissolve and penetrate the meat.
Ice water – cools the brine quickly to keep the turkey safe.

The turkey legs

Turkey legs – if you’re a dark meat person, you’re going to love these!
Olive oil – helps the rub stick and keeps the turkey legs moist.
All-purpose BBQ rub – if you don’t have a favorite, you can use the recipe I used on my Smoked Turkey Breast.
Applewood pellets – mild and slightly sweet, perfect for poultry. Other great options include cherry for a sweeter finish, or hickory and mesquite for a bolder, smokier taste.
BBQ sauce – adds a sticky, savory-sweet glaze to the turkey legs.

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Rubs and BBQ sauces

New to smoking meat and don’t have any favorites yet? Here are some rubs and BBQ sauces that I love, and they pair beautifully with turkey drumsticks.

BBQ Rubs

Killer Hogs The BBQ Rub – a balanced blend of sweet and savory with a hint of spice. Great for poultry and gives a nice caramelized crust.
Meat Church Holy Gospel BBQ Rub – a versatile rub with a bold mix of sweet, savory, and a little heat. Works well for turkey and adds depth to the flavor.
Traeger Fin & Feather Rub – specially designed for poultry, with light citrus and herb undertones. Complements the mild smokiness of applewood or cherry pellets.
Plowboys Yardbird Rub – a crowd-favorite for poultry with a sweet, slightly smoky flavor.

BBQ Sauces

Stubbs Original BBQ Sauce – Texas-style, tangy and not overly sweet, with natural ingredients. It enhances the smoky turkey flavor without overpowering it.
Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce – sweet with a touch of smokiness, ideal for those who love a sweeter glaze.
Blues Hog Original BBQ Sauce – thick, rich, and sweet with a tangy kick. A top choice for a glossy, flavorful finish on turkey legs.
Traeger ‘Que BBQ Sauce – mildly sweet and tangy, designed for use with pellet smokers. A perfect match for smoked turkey.

Salt conversion

To ensure consistent results, measure your salt by weight. Different salts have varying textures and densities.

It’s frustrating when smoked recipes simply say “salt” without specifying the type, as different salts can significantly impact the final flavor.

For the brine, you can use:

½ cup Morton Coarse Kosher Salt
14 tablespoons Diamond Crystal Kosher Salt
6 tablespoons table salt.

Or just weigh it! You’ll need 125 grams.

How to smoke turkey legs

Here’s an overview of how to make these smoked turkey legs.

Turning up the heat after applying BBQ sauce serves several purposes.

The higher temperature helps the sugars in the BBQ sauce caramelize, creating a sticky, glossy glaze. This enhances the flavor by adding a slightly sweet, smoky crust.

This step also adds a slight crispness to the outer layer of the turkey legs, contrasting beautifully with the tender, juicy meat inside.

And finally, the caramelization gives the turkey legs a rich, dark color that looks more appetizing and professional.

It’s essential to use a thermometer for smoked recipes. You can’t go by the color or time!

For full instructions, scroll to the recipe box at the bottom of the page.

Timeline

Cooking times vary based on your specific smoker, the consistency of the smoker’s temperature and the number of turkey legs you are smoking.

For perfectly cooked turkey legs every time, a food thermometer is a must-have tool.

Resting the turkey legs is also important to keep the juices in.

Note that if you have frozen turkey legs, you’ll need to thaw them in the fridge. It is not advisable to smoke slightly frozen legs, so make sure they are thawed completely.

If you want to serve the legs at 12 p.m. for Thanksgiving, here’s how I would break down the timeline.

Day before serving:

Some time between 6:00 p.m. and 10 p.m. – place the turkey legs in a brining bag or large container and pour the cooled brine over the turkey legs – keeping them fully submerged in the brine. Place them in the fridge for at least 6 to 8 hours, but overnight is better to maximize the flavor. If you want to brine the legs for 24 hours, start the process at 6 a.m. For an 8-hour brine, start at 10 p.m.

Day of serving:

6 to 7 a.m. – remove the legs from the brine and pat it dry. Let them come to room temperature for 30 minutes to an hour.
7 to 7:15 a.m. – preheat your pellet smoker to 225 °F (107 °C), allowing it to heat up for about 15 minutes with the lid closed.
7:15 to 7:30 a.m. – coat the legs with olive oil and season with the all-purpose BBQ rub. Be sure to coat the entire leg evenly and press the rub into and under the skin.
7:30 a.m. – place the turkey legs in the smoker. Insert the thermometer into the thickest part of the leg without hitting the bone.
7:30 to 10:30 a.m. – smoke the turkey legs for about 2 to 3 hours. Make sure they come to an internal temperature of 160 °F (71 °C).
10:30 to 11:30 a.m. – brush BBQ sauce on the turkey legs and crank up the smoker to 275 °F (135 °C). Continue smoking the legs until the internal temperature reaches 175 °F (79 °C). This should take 30-60 minutes.
11:30 to 11:50 a.m. – let the turkey legs rest for 20 minutes.
11:50 a.m. to 12:00 p.m. – slice and serve.

Do I have to brine it?

While not strictly necessary, brining smoked turkey legs is a simple yet effective technique to enhance its flavor, moisture, and tenderness.

Here’s how it works:

Juicy and moist – salt draws moisture into the meat, ensuring juicy results.
Flavorful – the brine infuses the turkey legs with a delicious blend of herbs, spices, and other seasonings.
Tender – brining helps tenderize the meat.
Enhanced smoke flavor – brined turkey legs absorb smoke more evenly, resulting in a smoky, flavorful crust.

What to serve with turkey legs

For a few non-traditional sides to serve up for the holidays or weekend BBQ, I’ve got a colorful Sunflower Seed Salad with Cranberries that adds some traditional flavors. This Pumpkin Mac and Cheese is super creamy, and picky eaters won’t even taste the pumpkin.

These Smoked Au Gratin Potatoes also sound amazing and would go great with these legs!

Best wood flavors for smoked turkey legs

I used applewood pellets to get a touch of sweetness in the smoke.

You could also use cherry or for a bold, smokey flavor, try hickory or mesquite.

Why no foil pan?

Foil pans are useful for catching drippings and retaining moisture, but placing the legs straight on the grill ensures improved airflow and smoke exposure, resulting in a more flavorful and smoky outcome.

But you will want to place a drip pan under where you’ll smoke the turkey legs.

Photo of sliced turkey legs on a plate with mashed potatoes and vibrant green broccoli.

How to make ahead

You can, but I think they’re much better when freshly smoked.

But if it’s not possible to smoke them on the day of serving, you can smoke the legs a day or two in advance. Wrap them in plastic, then foil, and place them in a large bag, then store them in the fridge.

To reheat, place it in the oven at 325 °F (163 °C) until they’re warmed through.

How to store

Store smoked turkey legs in an airtight container in the fridge for up to 4 days.

To freeze, wrap them tightly in plastic wrap and aluminum foil or use a freezer bag. They’ll last up to 3 months.

Gluten-free, paleo and dairy-free

This recipe is naturally gluten-free and dairy-free.

Most BBQ sauces and rubs are too, but some blends may contain gluten or have come into cross-contact during processing.

Always check labels for hidden ingredients and seek out products labeled gluten/dairy-free to be safe.

For a paleo option, substitute brown sugar with coconut sugar. And you’ll probably need to make your own BBQ rub and sauce. Most of them will have sugar in them.

More smoked recipes

I hope you’ll enjoy these smoked turkey legs! If you try them out, I’d love to hear your thoughts in the comments below. Thanks! 🙂

Smoked Turkey Legs