Go Back
Print Recipe
5 from 6 votes

Smoked Turkey Legs

These Smoked Turkey Legs are brined overnight, coated in barbecue dry rub, and slow smoked until tender, juicy, smoky, and loaded with savory BBQ flavor.
Prep Time15 minutes
Cook Time3 hours
Brine Time8 hours
Total Time11 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 583kcal
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

  • Make the brine: Heat 2 cups of water to a boil. Add the salt and brown sugar and stir until dissolved, then turn off the heat.
  • Cool the brine: Add 4 to 5 cups of ice to cool the mixture. Combine with the remaining cold water, ice, bay leaves, and peppercorns in a large stock pot or food-safe container.
  • Brine the turkey legs: Submerge the turkey legs in the cooled brine. Cover and refrigerate for at least 8 hours, or up to 24 hours.

Smoke

  • Preheat the smoker: Preheat your smoker to 250°F. Add wood chunks, chips, or pellets according to your smoker setup.
  • Dry and season: Remove the turkey legs from the brine and pat very dry with paper towels. Rub lightly with olive oil, then coat generously with barbecue dry rub.
  • Smoke the turkey legs: Place the turkey legs directly on the smoker grates and close the lid. Smoke for 2½ to 3 hours, or until the thickest part reaches 170°F to 175°F.
  • Rest and serve: Remove the turkey legs from the smoker and let rest for 10 to 15 minutes before serving.

Notes

  • Do not add turkey legs to the hot brine. Make sure the brine is fully cooled first.
  • Brine for at least 8 hours for the best flavor, or up to 24 hours for a stronger fair-style flavor.
  • Turkey legs are safe at 165°F, but dark meat is more tender around 170°F to 175°F.
  • For crisper skin, increase the smoker or grill heat to 375°F to 400°F for the last 5 to 10 minutes.
  • Hickory gives the strongest classic smoke flavor. Apple, cherry, oak, and pecan also work well.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 583kcal | Protein: 64g | Fat: 24g | Cholesterol: 220mg | Sodium: 1786mg | Potassium: 774mg | Sugar: 1g