Smoked Turkey Legs Recipe
It’s hard to beat a good slow smoked turkey legs. You typically find these at fairs and festivals, and the turkey leg vendors always have a big line. Anytime I can eat something with a handle I’m all about it, so I want to share with you my easy recipe for smoking big ole’ turkey legs! I bought these legs frozen at my local grocery store, but around Thanksgiving you can find them in the fresh poultry section. I let them hang out in the refrigerator for a day to thaw, and then it was time to get them in a brine. I mixed 2 quarts of water with 1/2 cup of sugar, ¼ cup of my Killer Hogs AP Rub, and a few bay leaves. It’s a simple brine but it adds a lot of flavor to the legs and makes them juicy. The turkey legs need to soak in the brine overnight or at least 6 hours. The next morning I removed each leg from the brine solution and let them drain on a wire rack over a sheet pan. It’s important to get all the moisture off the legs, so you can use a paper towel to blot off any excess to speed up the process.
To season the legs I sprayed each one with a little olive oil cooking spray. This layer of fat helps the seasoning stick to the skin. Season each leg with Killer Hogs AP Rub and a layer of Killer Hogs The BBQ Rub. You could substitute any seasoning here; make this recipe your own.
To smoke the legs I fired up my Memphis Wood Fired pellet grill set to 275⁰ running pecan pellets for smoke. Any smoker will work for turkey legs just run it in the 275-300⁰ to get the skin bite through.
Place each turkey leg on the cooking grate and smoke until the internal temperature hits in the 155-160⁰ range. It’ll take about 1 ½ hours to get to this point, then apple a light glaze. For this I went with my Killer Hogs Vinegar Sauce. I wanted something on the thin side and not too sweet. The acidity balances out the flavor and it has just a touch of heat to go with the flavors in the rub.
Keep smoking the legs until the internal temperature reaches 175⁰ at least in each leg. Dark meat is forgiving, so if you over shoot the temp a little it’s not the end of the world. You will need a good thermometer for checking internal temperature; if you don’t have a Thermapen, I highly suggest picking one up. I use it more than I do any of my smokers. Check out the Thermoworks Thermapen here >>
Once the legs hit target temp, remove each one from the smoker and allow to cool a few minutes before serving. I couldn’t wait to grab one of these legs and take a monster bite!
The legs turned out just right; the outer skin was a little sweet with a spicy note, and on the inside, it was tender and juicy. Pecan smoke created a nice smoke ring in these legs, and it’s mild enough not to over-power the meat. You’ll have to give this recipe a try the next time you fire up those pits!
Print
Smoked Turkey Legs Recipe
Ingredients
- 8 Turkey Legs
- 2 quarts water
- 1/2 cup Sugar
- 1/2 cup Killer Hogs AP Rub
- 2–3 Bay leaves
- ¼ cup Killer Hogs The BBQ Rub
- 1 cup Killer Hogs Vinegar Sauce
Instructions
- In a large bowl combine water, 1 cup sugar, ¼ cup AP rub, and bay leaves. Place the turkey legs into the brine solution and refrigerate overnight or at least 6 hours.
- Remove the legs from the brine and drain over a cooling rack. Pat the excess moisture off with paper towels to speed the process.
- Prepare smoker for indirect cooking at 275⁰ using pecan wood for smoke.
- Spray the outside of each leg with olive oil cooking spray and season with the remaining AP rub and a light coating of The BBQ Rub on all sides.
- Place the legs on the smoker and cook until internal temperature reaches 155-160⁰.
- Glaze each turkey leg with the vinegar sauce and continue to cook until the internal temperature reaches 175⁰ then remove from the smoker and rest for 5-10 minutes before serving.
Smoked Turkey LegsHave a Question About This Recipe?
Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!
Malcom, do you have a special brand or place you buy your turkey legs?
No, I found them frozen at my local grocery
Have a hard time finding Turkey legs in my area too. In my recipe I use 1tsp. Prague pink salt to give the pink ham look and taste. Actually almost the same recipe just add Nitrite. Follow a lot of your cooks. Only one complaint, wish you would use more Weber Kettle cooks. Thanks for all you do.
★★★★★
I notice that some recipes say 165 is the target temp for turkey legs , is your recommended temp of 175 is so there is a better bite through for the skin ?
P.S. Keep the recipes coming ! I have not tried one of yours yet that I dont get complimented on ! I always let everyone know where I got them from and that I always use Killer Hogs products !
I shoot for 165-175 – I find that dark meat is more tender when you take it a little higher though.
What do you think about brining the legs overnight, take them out in the morning and letting them air dry in the fridge until ready to cook? Hoping to get the skin really dry before smoking…. and that killer hogs The AP rub is the real deal!
I think that is a solid plan!
it worked perfectly……see you at the Meat Church event in June.
Hey mate, awesome recipe and can’t wait to get it on the bbq this afternoon, I’ve just discovered my internal thermometer is broken so I was wondering if you could give me a rough guess at a cooking time?
Thanks in advance
depending on the size of the turkey legs it’s about 2.5 – 3 hrs.
Hi Malcom. Could you substitute other parts of the turkey, such as wings or breasts? I cannot find turkey legs anywhere near me.
sure – I don’t see why not. Your cooking times might change
Hi Malcom, would the process for hindquarters (leg and thigh) be the same? Same times, temps, etc?
yeah but it will take longer for a larger piece. Just go by internal temps.
My legs were frozen yesterday. So I put them in the brin overnight still frozen. Should I leave them in the brin till they thaw?
If I don’t have the vinegar sauce, can you provide a recipe or a good substitute.
You can use any vinegar sauce – or any sauce – you like.
What a horrible recipe that requires viewers to buy your own rubs…. there are plenty of videos that are great pit masters and ALSO share all their recipes.
★
you can use your fave rubs and sauces in the place of mine. There is no wrong way to BBQ
Learn to read, Lisa. He says
“You could substitute any seasoning here. Make this recipe your own” which is the same thing Malcom always says.
★★★★★
Malcom is one of the best pit masters in the world. He never “requires” anyone to use his products in his recipes as he always says what HE uses but ultimately use what YOU enjoy. I’ve learned SO much by watching his FREE videos and I can’t believe that you would say such a ridiculous thing lol
Lisa must be a real joy to be around. What an awful person, to criticize an awesome, helpful dude like Malcom. We were all born with 2 ears and one mouth, try listening to what he says before opening your c@cks*cker.
Learn to read, Lisa. He says
“You could substitute any seasoning here. Make this recipe your own” which is the same thing Malcom always says.
★★★★★
Hi Malcom, Just a note to tell you how awesome these turned out for me. I made them on August 30, 2020. They were out of this world delish. Only thing I did different was used peach wood since I never used any before. I used two turkey thighs and 4 legs. I just love your recipes and videos. Thanks!
★★★★★
Thanks for sharing Malcolm
I don’t have pecan wood; can you recommend a few other wood options?
Thanks for all you do, Malcom. I’ve learned a lot from this blog.
Great recipe …. turned out amazing
Tried this today. Turned out amazing.
★★★★★
Have a hard time finding Turkey legs in my area too. In my recipe I use 1tsp. Prague pink salt to give the pink ham look and taste. Actually almost the same recipe just add Nitrite. Follow a lot of your cooks. Only one complaint, wish you would use more Weber Kettle cooks. Thanks for all you do.
★★★★★
I like that brine recipe. Think I can use that brine for a whole turkey?
★★★★
I have a stupid question. If my smoker does not have 275 and I have to choose between 250 or 300, which one should I cook these legs at?