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Smoked turkey legs on a bed of greens on a white platter.

Smoked Turkey Legs

Chef Ryan Littley
These smoked turkey legs are brined for juicy, flavorful meat, seasoned with a simple dry rub, and slow-smoked over hickory wood for a rich, savory flavor. Perfect for backyard barbecues, family dinners, or making extra turkey legs for Thanksgiving!
5 from 34 votes
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Prep Time 5 minutes
Cook Time 3 hours
Resting Time 15 minutes
Course Entree
Cuisine American
Servings 4
Calories 690 kcal

Equipment

  • Masterbuilt electric smoker
  • Western Wood Chips
  • Wireless Meat Thermometer
  • Grilling heat proof gloves

Ingredients
  

Brine

  • 2 tablespoon kosher salt
  • ½ teaspoon black pepper
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 sprig fresh rosemary or 1 teaspoon dried rosemary
  • 2 cups vegetable stock
  • 2 cups ice cubes

Turkey Legs

  • 4 turkey legs approx. 1¼ - 1½ lbs per leg
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder

Instructions
 

Prepare the Brine

  • Add the vegetable stock, kosher salt, black pepper, fresh rosemary, and fresh thyme to a large saucepan.
  • Bring the mixture to a boil, stirring until the kosher salt dissolves completely. Remove the pan from the heat and let the brine cool for 15 minutes.
  • Add the ice and stir to help cool the brine. Once the brine reaches 40°F or below, pour it into a food-safe container large enough to hold the turkey legs and fit in your refrigerator. You can also use a large food-safe resealable bag.
  • Place the turkey legs in the cooled brine, then add enough additional cold water to completely submerge them.
  • Cover and refrigerate for at least 4 hours, preferably overnight. Keep the turkey legs and brine at 40°F or below throughout the brining process.
  • Preheat your smoker to 275°F. Keep the turkey legs refrigerated until you're ready to smoke them.
  • Once the smoker reaches 275°F, add the smoking wood according to the manufacturer's instructions. I used hickory wood chips for this recipe.

Smoke the Turkey Legs

  • Remove the turkey legs from the brine and discard the brining liquid. Pat the legs thoroughly dry with paper towels.
  • Combine the black pepper, garlic powder, and onion powder in a small bowl. Season the turkey legs evenly on all sides with the dry seasoning mixture.
  • Place the turkey legs directly on the smoker rack with a roasting pan underneath to catch the drippings. Insert a temperature probe into the thickest part of a turkey leg, avoiding contact with the bone.
  • When the turkey legs reach an internal temperature of approximately 145°F, wrap the exposed bone ends with aluminum foil to help prevent the skin from shrinking farther up the legs.
  • Continue smoking until the thickest part of each turkey leg reaches an internal temperature of 175°F. Check each leg individually, as cooking times will vary depending on their size and your smoker.
  • Remove the turkey legs from the smoker and let them rest for 15–20 minutes before serving.

Notes

Brining and Seasoning

Wet Brine (Optional): I recommend brining the turkey legs for at least 4 hours before smoking to help keep the meat moist and flavorful. If you choose to brine, allow additional time for preparing and cooling the brine.
Salt Substitution: If using table salt instead of kosher salt, use 1 tablespoon in place of the 2 tablespoons of kosher salt called for in the wet brine.
Dry-Brining Option: If you prefer not to use a wet brine, you can dry-brine the turkey legs instead. Pat them dry, season evenly with kosher salt, and place them on a rack over a baking sheet. Refrigerate uncovered for 12–24 hours. Do not rinse before smoking. Pat away any excess surface moisture, then apply the salt-free dry rub as directed.
Seasoning Variations: Add a little sweet paprika, poultry seasoning, or cayenne pepper to the dry rub for additional flavor. You can also add fresh sage, bay leaves, or citrus wedges to the wet brine.

Smoking Tips

Smoking Wood: Hickory gives the turkey legs a rich, smoky flavor. Avoid using excessive wood, which can make the meat taste bitter.
Internal Temperature: Turkey is safe to eat at 165°F, but cooking the legs to 175°F helps soften the connective tissue for more tender dark meat. Check the thickest part of each leg without touching the bone.
For Crispier Skin: Remove the turkey legs from the smoker when they reach 170°F, then transfer them to a preheated 425°F oven or a grill set up for high indirect heat. Finish cooking until the internal temperature reaches 175°F, watching carefully to prevent burning.
BBQ Sauce Variation: Brush the turkey legs lightly with your favorite barbecue sauce during the last 15–20 minutes of smoking.
Resting: Let the smoked turkey legs rest for 15–20 minutes before serving.

Storage, Reheating, and Make Ahead

Refrigerator: Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days.
Freezer: Wrap the turkey legs individually and place them in a freezer-safe container or bag. For the best quality, use within 2–3 months. Thaw overnight in the refrigerator.
Reheating: Place the turkey legs in a baking dish with a little chicken or turkey broth. Cover with foil and reheat in a 300°F oven until the meat reaches 165°F.
Make Ahead: Prepare the brine in advance or smoke the turkey legs a day before serving. Refrigerate promptly and reheat covered to help retain moisture.
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Nutrition

Calories: 690kcalCarbohydrates: 3gProtein: 92gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gCholesterol: 334mgSodium: 4313mgPotassium: 1314mgFiber: 0.4gSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 94mgIron: 8mg
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