Smoked Turkey Legs

5 from 34 votes

Your whole family is going to love my Smoked Turkey Legs! The smoky flavor and moist tender turkey meat is a delicious way to serve this noble bird. And when it comes to turkey, the succulent dark meat is where the flavor is at!

Prep Time5

Cook Time3

Resting Time15

Course: Entree

Cuisine: American

Servings:

Calories: 690kcal

Author: Chef Ryan Littley

Equipment

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 water
1 cup ice

Turkey Legs

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

Instructions

Brine

Add the vegetable stock and seasonings to a sauce pan and bring the mixture to a boil (make sure all the kosher salt has dissolved). Remove from the heat.
Let the brining mixture cool for 15 minutes.
Add the ice to the mixture and pour into a container large enough to hold the turkey thighs (that will fit in your fridge).
*You can use a large ziplock bag for this process.
Add the turkey to the brine, then add enough water to cover the legs.
Cover the container with cling wrap and place in the refrigerator for at least four hours (overnight is best).
Remove the turkey from the brine making sure to get rid of any excess liquid.

Turkey Legs

Pat the legs dry uring paper towels.
Season the legs on all sides with dry seasoning mixture.
I don't use a lot spice rub for the seasoning, the brine will give most of the flavor to the turkey, but the dry seasoning will add additional flavor.
Preheat your smoker to 275 degrees.
Let the legs come to room temperature while the smoker preheats. This will help them cook more evenly.
When the smoker has reached 275 degree F. add your favorite wood chips to the smoker tube. I used hickory wood chips for this recipe.
Place the turkey legs directly on the smoker rack with a drip pan underneath to catch all the drippings from the thighs.
Place a temperature probe in the thickest part of the legs.
*Remember we are cooking for an internal temperature of 165 degrees, cook times will vary depending on the size of the turkey and type of smoker.
When the legs reach an internal temperature of 145 degrees wrap the bone end with tinfoil to help keep the skin from shrinking up the leg.
When the legs have reached an internal temperature of 165 degrees remove them from the smoker. Let the them rest for 15-30 minutes before serving to give the juice time to redistribute.

Notes

You can use a Dry Brine instead of a wet brine.
1 tablespoon kosher salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon brown sugar
1 teaspoon lemon zest

Nutrition