Smoked Turkey Legs

Smoked turkey legs are the perfect indulgence for BBQ enthusiasts. Tender and packed with flavor, they’re a great choice for elevating your backyard cooking or offering something unique for Thanksgiving. Surprisingly simple to prepare, even for beginners in smoking meat, these turkey drumsticks can easily be made gluten-free, dairy-free, and paleo-friendly.

Course Main

Cuisine American

Keyword smoked meat, smoked recipes, smoked turkey legs

Prep Time 30

Cook Time 4

Total Time 11 30

Servings people

Calories 520kcal

Author Erin Dooner

Ingredients

Brine:

1/2 cup (125 grams) kosher salt 1/2 cup Morton Coarse Kosher Salt, or 14 tbsp Diamond Crystal Kosher Salt, or 6 tbsp table salt
1/4 cup (50 grams) brown sugar or coconut sugar
2 bay leaves
1 tablespoon whole black peppercorns
4 cups water
4 cups ice water

Turkey:

6 turkey legs
olive oil
1/2 cup (75-105 grams) all-purpose BBQ rub store-bought or homemade
applewood pellets or cherry, hickory, or mesquite for something stronger
1 cup (280 grams) BBQ sauce your favorite brand or homemade

Instructions

Brine (the day before smoking):

In a large pot, combine the water, kosher salt, brown sugar, bay leaves, and peppercorns. Bring to a simmer, stirring until the salt and sugar are dissolved. Remove from heat, and stir in ice water to cool the brine completely.
Place the turkey legs in a large container or brining bag. Pour the cooled brine over the turkey legs, making sure they are fully submerged. Refrigerate for 6-12 hours.
Remove the turkey legs from the brine and pat them dry with paper towels.

Day of smoking:

Coat them with olive oil.
Season with the all-purpose BBQ rub, coating all sides evenly and pressing the rub into the skin.
Preheat your pellet smoker to 225 °F (107 °C).
Place the seasoned turkey legs directly onto the smoker grates and smoke until the internal temperature reaches 160 °F (107 °C), about 2-3 hours.
Raise the smoker temperature to 275 °F (135 °C) to let the sauce thicken and get sticky. Continue smoking until the internal temperature reaches 175 °F (80 °C). It generally takes about 30 to 45 minutes to bring the internal temperature of the turkey legs from 160°F to 175°F at this higher temperature.
Remove the turkey legs from the smoker and let them rest for 20 minutes before cutting and serving.
Let leftovers cool and refrigerate in an airtight container for up to 4 days.

Notes

The grams for the BBQ rub will vary depending on your rub.
If you're paleo, you'll probably want to make your own rub and BBQ sauce as most brands will contain sugar.
If you're dairy-free or gluten-free, then check your rub and BBQ labels to make sure they're GF/DF.
It's impossible for my nutritional calculator to give you a correct estimate on a recipe with a brine and BBQ sauce that drips down while smoking. Also, turkey legs vary a TON in size. If the nutritional info is important for you, please weigh your turkey legs and calculate the info yourself to be on the safe side.

Nutrition