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    Home > Easy Keto Recipes

    Published: Nov 7, 2022 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · Leave a Comment

    Smoked Turkey Legs

    Keto

    Jump to Recipe ↓
    pin of close up smoked turkey legs with herb and cranberries.

    Smoked turkey legs (drumsticks) are easy to make by brining, coating with a rub, and cooking in a smoker to perfection. They are more delicious than Disney's, moist, and tender, making a great keto main dish for the holidays or your summer bbq. 

    Smoked turkey legs in a platter garnished with Thanksgiving.

    Whether you are preparing smoked turkey drumsticks for your Thanksgiving celebration or for a backyard bbq party, find out how to smoke turkey legs in a charcoal smoker, in an electric smoker, or in the oven.

    They will come to our super flavorful, moist, and tender and you can serve them with your favorite sides.

    This recipe is keto, gluten-free, and dairy-free!

    Smoked turkey legs recipe

    This simple recipe calls for a brine, dry rub, and also cooking turkey legs in a smoker, either charcoal or electric.

    The brine infuses the meat with savory flavors while tenderizing it to a soft texture. Unless you overcook the meat, it won't get dry while cooking.

    The rub's main purpose is to season well or flavor the meat. We can use your favorite!

    Of course, the smoker will cook the drumsticks while adding a rich brown color and hickory smoking flavor, and also preserving the meat.

    The smoked turkey drumsticks are safe to eat when it reaches an internal temp of 165 degrees F.

    As you can see, it is an easy recipe that requires 3 steps: brining, seasoning, and smoking!

     

    turkey legs in coooking in a smoker for a barbecue party.

    Ingredients and substitutions

    To make these smoked turkey legs recipe, you will need:

    • 6 raw turkey drumsticks, about 1 to 1½ lbs each

    TURKEY LEG BRINE

    • 7 cups of water

    • ⅓ cup coarse salt (kosher salt). If you only have table salt at home, reduce the amount of salt to 3 tablespoon of table salt.
    • ¾ cup Swerve sweetener brown sugar, or brown sugar if you are 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 sweetener brown sugar, or brown sugar if you are not on a low-carb diet

    • 2 tablespoon coarse salt (kosher salt). If you only have table salt, use only 1 tablespoon instead. 

    • 1 tablespoon garlic powder (don't use fresh garlic because it will burn while smoking the meat)

    • 1 tablespoon smoked paprika

    • ½ tablespoon fine ground black pepper

    FOR SMOKING

    • 1-2 tablespoon vegetable oil (or another with a high smoking point such as avocado, canola, or sunflower)

    • ½ cup apple cider vinegar mixed with ½ cup of water, to brush or spritz meat with while smoking. It helps keep moisture in the meat as it cooks. (If you are not on a keto diet, you can mix ⅓ of each with ½ apple cider)

    ingredients for brine, dry rub, and mopping liquid

    How to make smoked turkey legs

    1. Prep the turkey: Do not rinse the turkey legs because they will contaminate your surfaces. Place the turkey legs in a large container.
    2. Bring half the water to a boil (about 3.5 cups), remove from the heat, and whisk in the brine ingredients (salt, sugar, bay leaves, rosemary, cloves, mustard seeds, and peppercorns) and remaining 3.5 cups of cold water. PICS. 1 & 2
    3. Allow the liquid to cool (about 30 to 45 minutes).
    4. Brine: Pour the brine onto the turkey legs, cover, and refrigerate for at least 12 hours (or closer to 48 hours for best results).
    5. When ready to smoke, take the legs out of the brine and pat them dry. Make sure to discard the brine. PIC. 3
    6. Apply the turkey leg rub: Mix the dry rub (sugar, salt, garlic, paprika, and pepper). Brush oil all over the legs and then apply the dry rub mixture generously under the skin and also over the legs. PIC. 4
    7. Let them come to room temperature and absorb the rub while you preheat the smoker.
    8. Set up your smoker according to the manufacturer's instructions and preheat it to 225°-250° F. Add the smoking wood and chips (maple, mesquite, or applewood for this recipe) as specified by its manufacturer.
    9. Cook: Then, place the turkey legs on the smoker and close the lid. After 30 to 45 minutes, begin spritzing or mopping the turkey drumsticks every 30 minutes. PICS. 5 & 6
    10. Cook the turkey legs for about 3-4 hours, or until reaching an internal temperature of 165°-170° F taken with an instant meat thermometer. PIC. 7 TIP: Measure the internal temperature by inserting a meat thermometer into the thickest part of the leg without touching the bone. I cooked mine in a charcoal smoker!
    11. Serve: Remove from the smoker and allow to rest, loosely tented with a foil, for 10 minutes before serving.
    12. Garnish: Transfer to a platter with fresh rosemary springs and some fresh cranberries (if serving for Thanksgiving). PIC. 8 Or place them in a tray and serve it with a small bowl of bbq sauce as a side (at a bbq party).

    instruction steps

    NOTE:

    • In the summertime, brush the legs with your favorite keto barbecue sauce for 15 minutes before taking them off the smoker.
    • If cooking Smoked Turkey Legs in an Electric Smoker, follow the steps above but preheat your smoker to 250° F. Then, put the brined and rubbed turkey legs on the top rack of the smoke. Close the lid and smoke the turkey legs until they cook thoroughly.

     

    Expert Tips for Smoked Turkey Drumsticks

    • Turkey producers sometimes inject meat with salt, water, and spices. If the label says it is “basted” or “self-basted", reduce the amount of salt to ¼ to half.
    • Don't rinse the turkey legs after brining them.
    • If you prefer to make smoked turkey legs in oven, put the turkey legs on a rack of a roasting pan.
    • Then, pour just enough water to cover the bottom of the pan (not over the turkey) so the drippings won't burn. Roast in a preheated oven at 325° F—if the legs are small, roast them for 1 hour. For larger legs, roast for 1.5 hours.
    • Lastly, wrap each turkey drumstick in foil for another hour in the same roasting pan. Right before eating, unwrap them and brown them over a charcoal grill and take their internal temperature with a meat thermometer.
    • This way they will be moist as they are steamed in the oven, and then they'll brown over the hot coals. This oven method is great because you can make it during the winter without problems. But make sure to include liquid smoke in the brine because no wood chips are used for cooking the legs in the oven.
    • Thaw the turkey overnight before brining it. If you forgot to defrost the turkey legs, place them in a large bowl, cover them with cold water, and leave them to defrost for 30 minutes per pound of meat.
    • If you have high blood pressure, you may rinse the brined turkey legs quickly under running water and then pat them dry.
    • You can use any dry rub of your choice.
    • Although we used maple, mesquite, or applewood chips for this Thanksgiving recipe, you can use any other of your choice. Just remember they will impact the final smoky flavor of the legs.

     

    close up fo whole and sliced smoked turkey drumsticks ina party platter

    How long to smoke turkey legs

    The time will depend on the type/brand of the smoker, the weight/size of the drumsticks (small, medium, or large), and also the temperature of the smoker.

    If smoking brined large turkey drumsticks at 225°-250°F (107-121°C) in a charcoal smoker until the thickest part of the meat reaches an internal temperature of 165°F (74°C), it can take about 3-4 hours.

    What Temperature to Smoke Turkey Drumsticks

    Low temps (between 225° and 275 °F) work best to cook them even and throughout!

    Is a Smoked Turkey Leg Fully Cooked?

    Yes, when it reaches an internal temp of 165°-170° F which can take about 3 to 4 hours of smoking time for large legs if cooked at 225° to 250° F range. 

    main dish in a platter decorated for Thanksgiving

    What Sides to Serve with

    Smoked turkey legs go well with many sides. Choose them according to the season and occasion (Thanksgiving or bbq party). Here are a few suggestions:

    • Starches: Mashed potatoes or mashed sweet potatoes, microwave Mac and cheese, farofa recipe, or sweet potato casserole.
    • Vegetables: Brazilian potato salad, air fryer potato wedges, air fryer asparagus, smashed potatoes, broccoli gratin, corn gratin, roasted delicata squash, butternut squash salad, Instant Pot Brussels sprouts, air fryer brussels sprouts, air fryer broccolini, stuffed acorn squash, and beet goat cheese salad.
    • Other: Fio de ovos

    Storage

    Keep cool leftovers in an airtight container in the fridge for up to 3 days.

    Freeze them for up to 2 months.

    Other Turkey Recipes

    • How to brine and roast a turkey
    • Instant Pot turkey breast
    • Leftover turkey pot pie
    • Gluten-free turkey gravy
    • Ground turkey sandwich
    • Turkey and cranberry filo tarts

    PIN & ENJOY!

    pin of close up smoked turkey legs with herb and cranberries.
    smoked turkey legs with cranberries and rosemary sprigs.
    Print SAVE Saved Recipe! Pin
    5 from 1 vote

    Smoked Turkey Legs

    Smoked turkey legs (drumsticks) are easy to make by brining, coating with a rub, and cooking in a smoker to perfection. They are more delicious than Disney's, moist, and tender, making a great keto main dish for the holidays or your summer bbq.
    Course:Main Course
    Cuisine:American
    Keywords:smoked turkey legs
    Prep Time 10 minutes
    Cook Time 4 hours
    Brining time 12 hours
    Total Time 16 hours 10 minutes
    Servings 6 legs
    Calories581.4 kcal
    Author Denise Browning
    Cost $ 10.00 per leg

    Equipment

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

    Ingredients

    • 6 raw turkey drumsticks about 1 to 1 ½ each

    TURKEY LEG BRINE

    • 7 cups water
    • ⅓ cup coarse salt kosher salt. If you only have table salt at home, reduce the amount of salt to 3 tablespoon of table salt.
    • ¾ cup Swerve sweetener brown sugar or brown sugar if you are 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 sweetener brown sugar or brown sugar if you are not on a low-carb diet
    • 2 tablespoon coarse salt kosher salt. If you only have table salt, use only 1 tablespoon instead.
    • 1 tablespoon garlic powder don't use fresh garlic because it will burn while smoking the meat
    • 1 tablespoon smoked paprika
    • ½ tablespoon fine ground black pepper

    FOR SMOKING

    • 1-2 tablespoon vegetable oil or another with a high smoking point such as avocado, canola, or sunflower
    • ½ cup apple cider vinegar mixed with ½ cup of water to brush or spritz meat with while smoking. It helps keep moisture in the meat as it cooks. (If you are not on a keto diet, you can mix ⅓ of each with ½ apple cider)

    Instructions

    • Prep the turkey: Do not rinse the turkey legs because they will contaminate your surfaces. Place the turkey legs in a large container.
    • Bring half the water to a boil (about 3.5 cups), remove from the heat, and whisk in the brine ingredients (salt, sugar, bay leaves, rosemary, cloves, mustard seeds, and peppercorns) and remaining 3.5 cups of cold water.
    • Allow the liquid to cool (about 30 to 45 minutes).
    • Brine: Pour the brine onto the turkey legs, cover, and refrigerate for at least 12 hours (or closer to 48 hours for best results).
    • When ready to smoke, take the legs out of the brine and pat them dry. Make sure to discard the brine.
    • Apply the turkey leg rub: Mix the dry rub (sugar, salt, garlic, paprika, and pepper). Brush oil all over the legs and then apply the dry rub mixture generously under the skin and also over the legs.
    • Let them come to room temperature and absorb the rub while you preheat the smoker.
    • Set up your smoker according to the manufacturer's instructions and preheat it to 225-250 degrees F. Add the smoking wood and chips (maple, mesquite, or applewood for this recipe) as specified by its manufacturer.
    • Cook: Then, place the turkey legs on the smoker and close the lid. After 30 to 45 minutes, begin spritzing or mopping the turkey drumsticks every 30 minutes.
    • Cook the turkey legs for about 3-4 hours, or until reaching an internal temperature of 165-170 degrees F taken with an instant meat thermometer. TIP: Measure the internal temperature by inserting a meat thermometer into the thickest part of the leg without touching the bone. I cooked mine in a charcoal smoker!
    • Serve: Remove from the smoker and allow to rest, loosely tented with a foil, for 10 minutes before serving.
    • Garnish: Transfer to a platter with fresh rosemary springs and some fresh cranberries (if serving for Thanksgiving) or to a tray lined with a piece of parchment paper and a small bowl of bbq sauce as a side (if serving at a bbq party).

    Recipe Notes

    • In the summertime, brush the legs with your favorite keto barbecue sauce 15 minutes before taking them off the smoker.
    • If cooking Smoked Turkey Legs in an Electric Smoker, follow the steps above but preheat your smoker to 250 degrees F. Then, put the brined and rubbed turkey legs on the top rack of the smoke. Close the lid and smoke the turkey legs until they cook thoroughly.
    • If you prefer to make smoked turkey legs in the oven, put the turkey legs on a rack of a roasting pan. Then, pour just enough water to cover the bottom of the pan (not over the turkey) so the drippings won't burn. Roast in a preheated oven at 325 degrees F—if the legs are small, roast them for 1 hour. For larger legs, roast for 1.5 hours. Lastly, wrap each turkey drumstick in foil for another hour in the same roasting pan. Right before eating, unwrap them and brown them over a charcoal grill and take their internal temperature with a meat thermometer. This way they will be moist as they are steamed in the oven, and then they'll brown over the hot coals. This oven method is great because you can make it during the winter without problems. But make sure to include liquid smoke in the brine because no wood chips are used for cooking the legs in the oven.
    Storage
    Keep cool leftovers in an airtight container in the fridge for up to 3 days.
    Freeze them for up to 2 months.

    Nutrition

    Calories: 581.4kcal | Carbohydrates: 7.9g | Protein: 74.2g | Fat: 28.1g | Saturated Fat: 8.1g | Polyunsaturated Fat: 7.3g | Monounsaturated Fat: 9.6g | Cholesterol: 267.3mg | Sodium: 8908.7mg | Potassium: 1110.8mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 609IU | Vitamin C: 0.2mg | Calcium: 92.3mg | Iron: 7.2mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

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