Smoked Turkey Legs Recipe

Whether you're celebrating the holidays or feeling nostalgic for your favorite theme park treat, these smoked turkey legs are brined, seasoned, and slow smoked to perfection. Perfect for a hearty meal or fall gatherings, each leg is juicy on the inside with beautifully crisp, flavorful skin.

Course BBQ, Grilling, Holiday Recipes, Main Course

Cuisine American

Keyword Smoked Turkey Legs Recipe

Prep Time 12 30

Cook Time 2 30

Resting Time 15

Servings Servings

Calories 1139kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

4 large Turkey Legs
1 batch Apple Cider Brine
2 tbsp Olive Oil
1/2 cup Poultry Dry Rub or other BBQ Dry Rub
1/4 cup Butter melted

Instructions

Apple Cider Wet Brine

Prepare the wet brine according to the instructions in a large pot on the stove. Let it fully cool before using.
Place the turkey legs in a large container or bag and add the wet brine. Place into the fridge and brine for 2-12 hours.

Preparation for Smoking

Remove the turkey legs from the wet brine and discard the brine mixture. Pat the turkey legs dry with paper towels.
Lightly oil each turkey leg and then season evenly on all sides covering each leg and under the skin with the BBQ dry rub.

Smoking Instructions

Preheat the smoker to 225 F. and set for indirect heat.
Place the turkey legs directly onto the grill grates and smoke for 45 min.
After 45 minutes, begin basting with melted butter and continue to smoke until the legs reach an internal temperature of 155 F., about 1.5-2 hours.
Increase the grill temperature to 425 F. to allow the skin to get crispy and for the legs to finish cooking to 175 F. internal.
Remove the turkey legs from the grill and let them rest for 10-15 minutes. Serve with this cranberry BBQ Sauce or make ahead turkey gravy and enjoy.

Notes

Optional Rest in the Fridge: Letting the brined turkey legs air-dry in the refrigerator after wet brining for an hour before smoking can help the skin get even crispier.

Nutrition