Go Back Email Link
–+ servings
Smoked turkey legs on a bed of greens on a white platter.

Smoked Turkey Legs

Chef Ryan Littley
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!
5 from 34 votes
Print Recipe Pin Recipe Listen to the Post
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 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

Calories: 690kcalCarbohydrates: 3gProtein: 92gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gCholesterol: 334mgSodium: 1316mgPotassium: 1309mgFiber: 0.3gSugar: 1gVitamin A: 268IUVitamin C: 0.1mgCalcium: 93mgIron: 8mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!