Smoked Turkey Legs

These Smoked Turkey Legs are brined overnight, coated in barbecue dry rub, and slow smoked until the meat is tender, juicy, smoky, and full of flavor. They have that fun theme park and fair-style feel, but they're easy to make right in your own backyard.

The brine is the key here. Turkey legs are dark meat, but they can still dry out if they are not seasoned and cooked properly. A simple salt-and-sugar brine helps season the meat all the way through, while the smoker gives the turkey legs that savory, slightly ham-like BBQ flavor.

Serve these for summer cookouts, game day, backyard BBQs, or anytime you want something a little different from the usual burgers, ribs, or pulled pork.

Why this Recipe Works

• Brined for juicy meat: The overnight brine seasons the turkey legs all the way through and helps keep them moist during the slow smoke.
• Big fair-style flavor: Smoke, salt, brown sugar, bay leaves, peppercorns, and BBQ rub give these turkey legs that savory, smoky, theme-park-style flavor.
• Dark meat stays tender: Turkey legs have more connective tissue than turkey breast, so cooking them low and slow helps the meat become tender.
• Simple smoker recipe: After brining, all you need to do is dry the legs, season them, and let the smoker do the work.
• Great for cookouts: Smoked turkey legs are fun to serve, easy to hold, and a nice change-up from ribs, pulled pork, or chicken.

And for another delicious smoked turkey recipe check out my smoked bone-in turkey breast post.

Ingredient Notes

• Turkey legs: Look for large turkey drumsticks that are similar in size so they cook evenly. Smaller turkey legs may cook a little faster, while jumbo turkey legs can take longer.
• Kosher salt: Salt is the main ingredient in the brine. It seasons the meat and helps the turkey legs stay juicy. Use kosher salt, not table salt, unless you adjust the amount.
• Brown sugar: Brown sugar balances the salt and adds a little sweetness to the brine.
• Bay leaves and peppercorns: These add simple savory flavor to the brine without overpowering the turkey.
• Barbecue dry rub: A sweet and savory BBQ rub gives the outside of the turkey legs extra flavor. Use homemade all-purpose barbecue rub or your favorite store-bought rub. For more details on making homemade barbecue rub check out my post on all-purpose barbecue rub.
• Wood for smoking: Hickory gives classic BBQ flavor, while apple and cherry add a milder, slightly sweet smoke that works well with turkey.

How to Brine Turkey Legs

Brining your turkey legs is a critical step for making the best smoked turkey legs. The brine penetrates the meat to add flavor and moisture to the meat to help keep them from drying out during the slow cooking process. To brine turkey legs:

1. Dissolve the salt and sugar: Heat 2 cups of water to a boil. Add the kosher salt and brown sugar, then stir until dissolved.
2. Cool the brine: Turn off the heat and add 4 to 5 cups of ice to cool the mixture quickly.
3. Combine the brine: Add the cooled salt-and-sugar mixture to a large stock pot or food-safe container with the remaining cold water, ice, bay leaves, and peppercorns.
4. Add the turkey legs: Submerge the turkey legs fully in the brine. If needed, weigh them down with a plate so they stay covered.
5. Refrigerate: Cover and refrigerate for at least 8 hours, or up to 24 hours.

How to Smoke Turkey Legs

Turkey legs have a lot of connective tissue, so a slow smoke is perfect to break all of that down which results in tender, flavorful meat. And the smoke gives the meat a delicious ham-like flavor without any of the gaminess of dark meat. It's my favorite way to make turkey legs!

1. Preheat the smoker: Preheat your smoker to 250°F. Add wood chunks, chips, or pellets according to your smoker setup.
2. Dry the turkey legs: Remove the turkey legs from the brine and pat them very dry with paper towels. Dry skin helps the rub stick better and improves the final texture.
3. Season the turkey legs: Rub the turkey legs with a light coat of olive oil, then season generously on all sides with the barbecue dry rub.

4. Smoke the turkey legs: Place the turkey legs directly on the smoker grates. Close the lid and smoke for about 2½ to 3 hours.
5. Check the temperature: Cook until the thickest part of the turkey leg reaches 170°F to 175°F. I recommend the Thermoworks Thermapen thermometer. Avoid touching the bone when checking the temperature.
6. Rest before serving: Remove the turkey legs from the smoker and let them rest for 10 to 15 minutes before serving.

How to Get Better Skin on Smoked Turkey Legs

Smoked turkey skin can sometimes turn chewy because low-and-slow cooking does not always render the skin the same way high-heat roasting does.

Dry the skin well: Pat the turkey legs very dry after brining. This is one of the easiest ways to improve the texture.

Use a light coat of oil: A little olive oil helps the seasoning stick and encourages better color.

Smoke at 250°F: I prefer 250°F instead of 225°F because it still gives the turkey time to absorb smoke, but the skin tends to turn out better.

Finish hotter if desired: For crispier skin, increase the smoker or grill heat to 375°F to 400°F during the last 5 to 10 minutes, watching closely so the rub does not burn.

What Temperature Are Smoked Turkey Legs Done?

Turkey is safe to eat at 165°F, but turkey legs are dark meat and have more connective tissue than turkey breast. For a more tender bite, I like cooking smoked turkey legs to 170°F to 175°F.

Use an instant-read thermometer and check the thickest part of the leg without touching the bone. The meat should be juicy, tender, and easy to bite from the bone.

Best Wood for Smoked Turkey Legs

Hickory: Gives the turkey legs that classic strong BBQ smoke flavor.

Apple: Adds a milder, slightly sweet smoke that works well with poultry.

Cherry: Adds mild smoke and helps deepen the color of the turkey skin.

Oak: Gives a balanced smoke flavor that is not too sweet or too strong.

Pecan: Adds a nutty, slightly sweet smoke that pairs well with BBQ rub.

For a fair-style turkey leg flavor, I like hickory or a mix of hickory and applewood.

What to Serve with Smoked Turkey Legs

Smoked turkey legs are great for summer cookouts, game day, fairs-at-home, backyard BBQs, and holiday weekends.

Serve them with:

• Smoked Baked Beans
• Southern Potato Salad Recipe
• Southern Coleslaw
• Hawaiian Mac Salad
• Creamy Bacon Mac and Cheese
• Instant Pot Southern Style Green Beans
• Watermelon Basil Salad

Storage and Reheating

Refrigerator: Store leftover smoked turkey legs in an airtight container or tightly wrapped in foil for up to 4 days.

Freezer: Freeze smoked turkey legs for up to 3 months. Wrap tightly in plastic wrap and foil, or use a freezer-safe bag.

Reheating: Wrap the turkey legs in foil with a splash of broth, water, or apple juice. Reheat in a 275°F oven until warmed through.

Smoker or grill reheating: Reheat over indirect heat until warmed through. Keep the turkey legs wrapped at first so they do not dry out.

Recipe Variations

• Disney-style turkey legs: Use hickory wood and a full 24-hour brine for a more savory, smoky, ham-like flavor.
• Spicy smoked turkey legs: Add extra cayenne, chili powder, or chipotle powder to the barbecue rub.
• Glazed turkey legs: Brush with BBQ sauce, vinegar sauce, or hot honey during the last 15 to 20 minutes of cooking.
• Herb brined turkey legs: Add thyme, rosemary, sage, garlic, or onion to the brine for a more holiday-style flavor.
• Pellet grill turkey legs: Use hickory, apple, cherry, or competition blend pellets and smoke at 250°F until the legs reach 170°F to 175°F.