This Smoked Turkey Leg Recipe is juicy, tender, and full of BBQ flavor!!
These Smoked Turkey Legs start with a simple 24-hour brine to help keep the meat juicy and flavorful. Then they're coated with olive oil and BBQ rub before heading to the smoker at 225°F. The result is tender, smoky turkey with incredible barbecue flavor in every bite.
I have spent years cooking on the smoker, and this is one of those recipes that's perfect for backyard BBQs, family gatherings, or anytime you're craving a little fair food at home. They're big, meaty, full of flavor, and sure to be a hit!
If you love smoked turkey, be sure to try my Smoked Turkey Breast and Smoked Turkey Wings, too!
Reader Review: "I love Smoked Turkey legs at Dolly wood, and these taste just as good. They're so easy to make!" - Jordan
Why You'll Love this Recipe
- Big BBQ Flavor: A simple brine and your favorite BBQ rub give these turkey legs incredible flavor.
- Juicy and Tender: Brining the turkey legs before smoking helps them stay so juicy.
- Easy to Prepare: Once the turkey legs are brined, the smoker does most of the work!
- Fair Food at Home: These turkey legs will make you feel like you are walking around the county fair, enjoying those famous giant turkey legs!
Ingredients
- Turkey Legs: Meaty turkey legs are best for smoking and serving as a main dish.
- BBQ Rub: Use your favorite barbecue rub to add a delicious blend of smoky, savory and lightly sweet flavors.
- Olive Oil: Helps the BBQ rub stick to the turkey legs.
For the Brine
- Water: The base of the brine.
- Kosher Salt: Helps season the turkey and retain moisture.
- Brown Sugar: Adds a touch of sweetness for balance.
- Bay Leaves: Adds a subtle herbal flavor.
- Mustard Seeds: Adds a mild, earthy flavor to the brine.
- Peppercorns: Adds some warmth and depth.
Tim's Tip: Don't skip the brine! Giving your turkey legs 24 hour helps season the meat and keep it juicy while smoking.
How to Smoke Turkey Legs
1. Make the Brine: Bring 1 ½ cups of water to a boil in a saucepan. Add the kosher salt and stir until dissolved. Mix in the brown sugar, bay leaves, mustard seeds, and peppercorns. Stir well, then add in 1 cup of ice to help cool the mixture. Add in the remaining water and allow the brine to cool.
2. Brine the Turkey Legs: Place the turkey legs in a food-safe container and pour the brine over them, making sure they are fully submerged. Cover and refrigerate for 24 hours.
3. Preheat the Smoker: When ready to cook, preheat your smoker to 225°F.
4. Prepare the Turkey Legs: Remove the turkey legs from the brine and discard the brine. Pat the legs dry with paper towels. Lightly coat each leg with olive oil, then generously season each leg with BBQ rub.
5. Smoke the Turkey Legs: Arrange the legs on the smoker grates, leaving space between each leg for the smoke to circulate. Smoke at 225°F for approximately 2 hours, or until the thickest part reaches an internal temperature of 170°F.
Made this recipe? Let me know!
Expert Tips
- Plan Ahead: Give the turkey legs a full 24 hours in the brine. This will help season the meat and keeps it juicy during the smoking time.
- Pat the Turkey Legs Dry: After removing the legs from the brine, pat them dry with paper towels before adding the olive oil and BBQ rub. This will help the seasoning stick!
- Use a Meat Thermometer: Smoking times vary depending on the size of the turkey legs and your smoker. Check the thickest part of the meat without touching the bone. For the most tender cook until around 170°F.
- Give them Room to Smoke: Arrange the turkey legs on the smoker grates with space between them. This allows the smoke to circulate and cook the legs more evenly.
Substitutions and Variations
- Change the BBQ Rub: Use your favorite store-bought BBQ rub or make a homemade version. Cajun seasoning is another great option if you like a little extra heat.
- Add a Glaze: During the last 15-20 minutes of smoking, brush the turkey legs with your favorite BBQ sauce for a sticky, flavorful finish.
- Make it Sweeter: Add a little extra brown sugar to your BBQ rub for a sweeter barbecue flavor.
Storage
- Refrigerator: Store leftover Smoked Turkey Legs in a airtight container in the refrigerator for 3-4 days.
- Freezer: Allow the turkey legs to cool, then wrap tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months for best quality.
- Reheating: For the best results, reheat in a baking dish with a splash of chicken broth. Cover with foil and warm in a 325°F oven until warm through.
FAQs
I highly recommend it if you have time. Brining the turkey legs helps season the meat and retain moisture during smoking.
No, you don't need to rinse the turkey legs after removing them from the brine. Simply discard the brine and pat the turkey legs dry with paper towels.
Yes, but thaw them completely in the refrigerator before brining. Never put frozen turkey directly into the brine and assume they will thaw evenly.
What to Serve with Smoked Turkey Legs
These Smoked Turkey Legs are hearty and full of flavor, so I love serving them with hearty cookout sides!!
More TUrkey Recipes
- Turkey Enchilada Casserole
- Easy Turkey Sloppy Joes
- Turkey and Rice Soup
- Creole Cranberry Turkey Breast
Made this recipe? Let me know!
Recipe
Smoked Turkey Legs
Equipment
- 1 Smoker or Pellet Grill
Ingredients
- 6 Turkey legs
- 4 tablespoon BBQ Rub
- 2 tablespoon Olive Oil
For The Brine
- 7 cups water
- ½ cup Kosher Salt
- ¾ cup Brown Sugar
- 6 Bay Leaves
- 1 teaspoon Mustard Seeds
- 1 teaspoon Peppercorns
Instructions
- Make the Brine: Bring 1 ½ cups of water to a boil in a saucepan. Add the kosher salt and stir until dissolved. Mix in the brown sugar, bay leaves, mustard seeds, and peppercorns. Stir well, then add in 1 cup of ice to help cool the mixture. Add in the remaining water and allow the brine to cool. 7 cups water ½ cup Kosher Salt ¾ cup Brown Sugar 6 Bay Leaves 1 tsp Mustard Seeds 1 tsp Peppercorns
- Brine the Turkey Legs: Place the turkey legs in a food-safe container and pour the brine over them, making sure they are fully submerged. Cover and refrigerate for 24 hours. 6 Turkey legs
- Preheat the Smoker: Preheat your smoker to 225°F.
- Prepare the Turkey Legs: Remove the turkey legs from the brine and discard the brine. Pat the legs dry with paper towels. Lightly coat each leg with olive oil, then generously season each leg with BBQ rub. 4 tbsp BBQ Rub 2 tbsp Olive Oil
- Smoke the Turkey Legs: Arrange the legs on the smoker grates, leaving space between each leg for the smoke to circulate. Smoke at 225°F for approximately 2 hours, or until the thickest part reaches an internal temperature of 170°F.
Notes
- Plan Ahead: Give the turkey legs a full 24 hours in the brine. This will help season the meat and keeps it juicy during the smoking time.
- Pat the Turkey Legs Dry: After removing the legs from the brine, pat them dry with paper towels before adding the olive oil and BBQ rub. This will help the seasoning stick!
- Use a Meat Thermometer: Smoking times vary depending on the size of the turkey legs and your smoker. Check the thickest part of the meat without touching the bone. For the most tender cook until around 170°F.
- Give them Room to Smoke: Arrange the turkey legs on the smoker grates with space between them. This allows the smoke to circulate and cook the legs more evenly.
Storage
- Refrigerator: Store leftover Smoked Turkey Legs in a airtight container in the refrigerator for 3-4 days.
- Freezer: Allow the turkey legs to cool, then wrap tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months for best quality.
- Reheating: For the best results, reheat in a baking dish with a splash of chicken broth. Cover with foil and warm in a 325°F oven until warm through.
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