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Smoked Turkey Legs Recipe


  • 8 Turkey Legs
  • 2 quarts water
  • 1/2 cup Sugar
  • 1/2 cup Killer Hogs AP Rub
  • 23 Bay leaves
  • ¼ cup Killer Hogs The BBQ Rub
  • 1 cup Killer Hogs Vinegar Sauce


  1. 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.
  2. Remove the legs from the brine and drain over a cooling rack. Pat the excess moisture off with paper towels to speed the process.
  3. Prepare smoker for indirect cooking at 275⁰ using pecan wood for smoke.
  4. 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.
  5. Place the legs on the smoker and cook until internal temperature reaches 155-160⁰.
  6. 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.
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