Smoked Turkey Legs

Make them with a simple brine, smoky dry rub, and low and slow smoking method for tender meat and deep smoke flavor. Prep takes only 10 minutes, while most of the time goes toward brining and smoking. For another easy holiday turkey main, try my Instant Pot Turkey Breast.

Ingredients

• Turkey drumsticks – 6 raw drumsticks, about 1–1 ½ lb each. Choose drumsticks that are close in size for even cooking. Large, meaty legs with intact skin are best for smoking.
• Coarse kosher salt – ⅓ cup for the brine and 2 tablespoons for the dry rub. Kosher salt works well for brining, but different types of salt measure differently. Avoid replacing it with the same amount of table salt.
• Swerve brown sugar sweetener – ¾ cup for the brine and ½ cup for the dry rub. It adds mild sweetness that balances the savory spices and smoky flavor of the turkey.
• Smoked paprika – 1 tablespoon. It gives the dry rub a deep reddish color and mild smoky flavor that pairs naturally with the wood smoke.
• Apple cider vinegar – ½ cup mixed with ½ cup water. Its acidity balances the rich dark meat and sweet, savory seasoning and adds a subtle tang as the turkey smokes.

How to Make Smoked Turkey Legs

Brine the Turkey Legs

1. Prep the turkey: Do not rinse the turkey legs. Place them in a large container.
2. Make the brine: Bring half the water, about 3 ½ cups, to a boil. Remove from the heat. Whisk in the salt, brown sugar sweetener, bay leaves, rosemary, cloves, mustard seeds, and peppercorns. Stir in the remaining 3 ½ cups cold water. PIC. 1
3. Cool and brine: Let the brine cool for 30–45 minutes. Pour it over the turkey legs, cover, and refrigerate for at least 12 hours, or closer to 48 hours for best results. PIC. 2

Season and Prepare the Turkey Legs

1. Dry the turkey: Remove the drumsticks from the brine and pat them dry. Discard the brine.
2. Oil and season: Mix the brown sugar sweetener, kosher salt, garlic powder, smoked paprika, and black pepper. Brush the turkey legs with vegetable oil, then apply the dry rub generously under the skin and over the legs. PIC. 3–4
3. Rest the turkey: Let the seasoned legs come to room temperature while you preheat the smoker.

Smoke the Turkey Legs

1. Preheat the smoker: Set up the smoker according to the manufacturer's instructions and preheat to 225°F–250°F. Add maple, mesquite, or applewood.
2. Start smoking: Place the turkey legs in the smoker and close the lid. Smoke for 30–45 minutes before spritzing or mopping. PIC. 5
3. Spritz or mop: Lightly spritz or mop the turkey legs with the apple cider vinegar mixture. Repeat every 30 minutes. PIC. 6
4. Finish smoking: Continue smoking for about 3–4 hours total, or until the internal temperature reaches 165°F–170°F. PIC. 7
   Note: Check the temperature by inserting an instant-read thermometer into the thickest part of the leg without touching the bone.
5. Rest: Remove the turkey legs from the smoker. Loosely tent with foil and rest for 10 minutes.
6. Garnish and serve: Transfer to a platter with fresh rosemary and cranberries for Thanksgiving. PIC. 8

Alternative Cooking Methods

Oven-Baked Turkey Legs

Preheat the oven to 350°F (175°C). Arrange the prepared turkey legs on a wire rack set over a foil-lined baking sheet. Roast until the thickest part reaches at least 165°F (74°C). Begin checking around 1 ½ hours, since larger drumsticks may need more time. Let them rest before serving.

Electric Smoker

Prepare the turkey legs with the same brine and dry rub. Preheat the electric smoker to 225°F–250°F and add wood chips according to the manufacturer's instructions. Arrange the drumsticks on the racks and follow the same spritzing schedule. Smoke until the thickest part reaches 165°F–170°F.

Charcoal or Gas Grill

Set up the grill for indirect heat and maintain 225°F–250°F. Place the turkey legs away from direct heat and add wood chips or chunks for smoke. On a gas grill, use a smoker box or foil packet for the wood chips. Follow the same spritzing schedule and cook until the thickest part reaches 165°F–170°F.

FAQ About Smoked Turkey Legs

What to Serve with Smoked Turkey Legs

• Starches: Serve with Microwave Mac and Cheese, Farofa, or Crispy Smashed Potatoes.
• Vegetables: Pair with Air Fryer Asparagus, Air Fryer Broccolini, Broccoli Gratin, or Creamy Corn Gratin.
• Squash: Try with Roasted Delicata Squash or Stuffed Acorn Squash for a holiday meal.
• Salads: Add Butternut Squash Salad or Beet Goat Cheese Salad for a fresh side.

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5 from 4 votes

Smoked Turkey Legs

Give turkey drumsticks a smoky upgrade with Smoked Turkey Legs that combine juicy, tender dark meat with savory seasoning and rich smoky flavor.

Course:Main Course

Cuisine:American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 legs

Calories755 kcal

Author Valentina Dimitrova

Cost $ 10.00 per leg

Equipment

• 1 smoker or oven
• 1 container or large bowl
• 1 pot
• 1 small bowl
• 1 spritzer or mop

Ingredients

• 6 raw turkey drumsticks – about 1 to 1 ½ lb each

Turkey Leg Brine

• 7 cups water
• ⅓ cup coarse kosher salt – If you only have table salt at home, reduce the amount to 3 tablespoons.
• ¾ cup Swerve brown sugar sweetener or brown sugar if you're not on a keto diet
• 6 bay leaves
• 2 fresh rosemary sprigs or another fresh herb of your choice
• 4 cloves
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns

Dry Rub

• ½ cup Swerve brown sugar sweetener or brown sugar if you're not on a low-carb diet
• 2 tablespoons coarse kosher salt – If you only have table salt, use 1 tablespoon instead.
• 1 tablespoon garlic powder – Don't use fresh garlic because it'll burn while smoking the meat.
• 1 tablespoon smoked paprika
• ½ tablespoon finely ground black pepper

For Smoking

• 1-2 tablespoons vegetable oil or another oil with a high smoke point, such as avocado, canola, or sunflower oil
• ½ cup apple cider vinegar mixed with ½ cup water to brush or spritz the meat while smoking – If you're not on a keto diet, you can mix ⅓ cup apple cider vinegar with ⅓ cup water and ½ cup apple cider

US Customary - Metric

Instructions

Brine the Turkey Legs

• Prep the turkey: Do not rinse the turkey legs. Place them in a large container.
• Make the brine: Bring half the water, about 3 ½ cups, to a boil. Remove from the heat. Whisk in the salt, brown sugar sweetener, bay leaves, rosemary, cloves, mustard seeds, and peppercorns. Stir in the remaining 3 ½ cups cold water.
• Cool and brine: Let the brine cool for 30–45 minutes. Pour it over the turkey legs, cover, and refrigerate for at least 12 hours, or closer to 48 hours for best results.

Season and Prepare the Turkey Legs

• Dry the turkey: Remove the drumsticks from the brine and pat them dry. Discard the brine.
• Oil and season: Mix the brown sugar sweetener, kosher salt, garlic powder, smoked paprika, and black pepper. Brush the turkey legs with vegetable oil, then apply the dry rub generously under the skin and over the legs.
• Rest the turkey: Let the seasoned legs come to room temperature while you preheat the smoker.

Smoke the Turkey Legs

• Preheat the smoker: Set up the smoker according to the manufacturer's instructions and preheat to 225°F–250°F. Add maple, mesquite, or applewood.
• Start smoking: Place the turkey legs in the smoker and close the lid. Smoke for 30–45 minutes before spritzing or mopping.
• Spritz or mop: Lightly spritz or mop the turkey legs with the apple cider vinegar mixture. Repeat every 30 minutes.
• Finish smoking: Continue smoking for about 3–4 hours total, or until the internal temperature reaches 165°F–170°F.

  Note: Check the temperature by inserting an instant-read thermometer into the thickest part of the leg without touching the bone.
• Rest: Remove the turkey legs from the smoker. Loosely tent with foil and rest for 10 minutes.
• Garnish and serve: Transfer to a platter with fresh rosemary and cranberries for Thanksgiving.

Recipe Notes

Allow at least 12 hours of inactive time for brining before smoking the turkey legs.

Storage and Reheating

Refrigerator: Let the smoked turkey legs cool, transfer them to an airtight container, and refrigerate for up to 3–4 days.

Freezer: Freeze the cooled turkey legs in an airtight freezer-safe container for up to 3–4 months for best quality.

Thawing: Thaw frozen turkey legs in the refrigerator overnight.

Reheating: Loosely cover the turkey legs with foil and reheat them in a 325°F oven until they reach 165°F internally. You can also microwave them covered with a damp paper towel until they reach 165°F internally.

Nutrition

Calories: 755kcal | Carbohydrates: 47.9g | Protein: 74.3g | Fat: 28g | Saturated Fat: 8.2g | Polyunsaturated Fat: 8.4g | Monounsaturated Fat: 8.4g | Trans Fat: 0.01g | Cholesterol: 267.3mg | Sodium: 8907.7mg | Potassium: 1171.8mg | Fiber: 1g | Sugar: 44.7g | Vitamin A: 609IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 7.5mg

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This post was first published on November 7, 2022.