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Smoked Turkey Legs
These Smoked Turkey Legs are brined and slow smoked resulting in tender, juicy meat that's loaded with smokey and savory flavor.
Prep Time
15
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
Calories:
583
kcal
Author:
Scott
Ingredients
6
Turkey Legs
Turkey Leg Brine
2
cups
hot water
8
cups
cold water
6
cups
ice
⅓
cup
Kosher salt
¼
cup
brown sugar
4
bay leaves
2
teaspoons
whole black peppercorns
Barbecue Dry Rub
2
Tablespoons
brown sugar
2
Tablespoons
sweet paprika
2
Tablespoons
kosher salt
1
Tablespoon
black pepper
1
Teaspoon
garlic powder
1
Teaspoon
onion powder
½
Teaspoon
dry mustard powder
¼
Teaspoon
cayenne pepper
Instructions
Brine
Heat 2 cups of water to a boil. Add the salt and sugar and stir until dissolved, then turn off heat and add 4-5 cups of ice to cool the mixture.
Combine the cooled mixture with the remaining water, ice, bay leaves, and peppercorns in a large stock pot.
Submerge the turkey legs in the brine and cover, then refrigerate for at least 8 hours, up to 24 hours.
Smoke
Preheat your smoker to 250°F. Remove the turkey legs from the brine and thoroughly dry with paper towels.
Rub a light coat of olive oil on the turkey legs, then liberally coat them with the dry rub.
Add the turkey legs to your smoker and close the lid. Add wood chunks to produce the smoke.
Cook the turkey legs for around 2 1⁄2 to 3 hours, until they reach an internal temperature of 170°F. Let rest for around 15 minutes before serving.
Nutrition
Calories:
583
kcal
|
Protein:
64
g
|
Fat:
24
g
|
Cholesterol:
220
mg
|
Sodium:
1786
mg
|
Potassium:
774
mg
|
Sugar:
1
g