Smoked Turkey Legs

Name: Smoked Turkey Legs
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs turkey legs (about 1.5 lb each, skin on); 2 tsp salt (for dry brine, divided); 1 tsp black pepper (coarsely ground); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp brown sugar (packed); 3 cup hickory wood chips (soaked in water for 30 minutes); 1 tbsp oil (for brushing the grill grate)

RATING

4.6/5(147)

TASTE SCORE

9/10

Massive, caveman-style turkey legs with deep smoky flavor and a beautiful mahogany bark. Dry-brined overnight to lock in moisture, then slow-smoked over hickory until the meat pulls clean from the bone. These State Fair-inspired drumsticks bring the BBQ joint experience right to your backyard.

PREP

20m

COOK

240m

SERVES

1 PIECE

925 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcsturkey legs · about 1.5 lb each, skin on2 tspsalt · for dry brine, divided1 tspblack pepper · coarsely ground1 tspgarlic powder1 tsponion powder1 tspsmoked paprika1 tspbrown sugar · packed3 cuphickory wood chips · soaked in water for 30 minutes1 tbspoil · for brushing the grill grate

EQUIPMENT

wood chips (2 cup)prague powder #1

NUTRITION · PER SERVING

925

CALORIES · 1 PIECE

Protein126g · 54%

Carbs3g · 1%

Fat43g · 42%

Fiber1g

Sugar1g

Saturated fat12g

Cholesterol450mg

Sodium1479mg

Potassium1342mg

Phosphorus998mg

How we calculate →

METHOD · 6 STEPS

prep
Trim and dry the turkey legs.
Pat the turkey legs completely dry with paper towels. Use a sharp knife to trim any excess skin flaps or loose bits. Leave the main skin intact—it protects the meat during smoking.
TIPExtra moisture is the enemy of good bark. Dry the legs thoroughly before seasoning.
prep
Season and dry-brine overnight.
1.In a small bowl, mix salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar.
2.Sprinkle the seasoning mix evenly over all sides of each turkey leg, patting it on so it sticks.
3.Place the legs on a wire rack set over a baking sheet and refrigerate, uncovered, for 8 to 12 hours.
TIPDry-brining uncovered helps the skin dry out, which means better bark and crispier skin.
prep · ~20 min
Set up the smoker for indirect heat.
Fire up your smoker or charcoal grill to 250°F. Set it up for two-zone cooking with coals on one side. Add a handful of soaked hickory wood chips to the coals. Lightly oil the grate on the cool side.
TIPSoak wood chips in water for 30 minutes before using so they smolder and smoke instead of burn up quickly.
grill · ~240 min
Smoke the turkey legs low and slow.
1.Place the turkey legs on the cool side of the grill, skin side up, away from the direct heat.
2.Close the lid and maintain a steady 250°F. Add fresh wood chips every 45 minutes for the first 2 hours.
3.Smoke for about 3.5 to 4 hours, rotating the legs once halfway through.
TIPKeep the lid closed as much as possible. Every peek adds 15 minutes to the cook.
grill
Check for doneness.
Insert an instant-read thermometer into the thickest part of the leg, away from the bone. The turkey is done when it hits 165°F. If the skin isn't as crisp as you'd like at that point, move the legs directly over the coals for 2 to 3 minutes per side to crisp up.
TIPTurkey legs are forgiving dark meat—taking them to 170–175°F gives even better texture without drying out.
rest · ~10 min
Rest and serve.
Transfer the smoked turkey legs to a cutting board or platter. Tent loosely with foil and let them rest for 10 minutes before serving. Serve them whole, caveman-style, with plenty of napkins.
TIPResting allows the juices to redistribute. Skip it and they'll bleed out onto the plate.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry-brine uncovered overnight so the skin dries out and forms a better bark.
2
Soak hickory chips for 30 minutes so they smolder and produce smoke rather than burn quickly.
3
Maintain a steady 250°F smoker temperature; fluctuation can toughen the meat.
4
Rotate the legs halfway through smoking for even bark and doneness.
5
For crispier skin, sear legs directly over coals for 2–3 minutes per side after smoking.
6
Let the legs rest, tented loosely, for 10 minutes before serving to keep juices inside.

RECIPE VARIATIONS