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.
Servings 6 legs
Calories755 kcal
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
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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