Pit Boss Smoked Turkey Legs

Ah, the smell of smoked turkey legs—takes me back to the summer BBQs with friends and family. There's just something about that smoky flavor that screams, "It's time to feast!" If you've ever been to a county fair and had one of those juicy, tender turkey legs, you know exactly what I'm talking about. And if you haven't, well, you're in for a treat! Today, we're diving into how to make the best smoked turkey legs on a Pit Boss smoker. Trust me, this is a recipe that'll make you the hero of any gathering.

Before we get into the nitty-gritty of the recipe, let's talk turkey—literally. When it comes to picking your turkey legs, bigger isn't always better. You want to look for medium-sized legs; they're easier to manage and cook evenly. I remember once picking these ginormous legs, thinking they'd be the ultimate feast, but they ended up being a pain to cook and eat. Lesson learned!

How to Make Smoked Turkey Legs On Pit Boss

So, how do you get that perfect smoky flavor? Here's a simple step-by-step guide:

1. Prep the Turkey Legs: Start by rinsing your turkey legs under cold water and patting them dry. Then, rub them with olive oil. This helps the seasoning stick better.
2. Season Generously: Now, this is where you can get creative. I usually go for a mix of salt, black pepper, paprika, garlic powder, and a little brown sugar for sweetness. Sometimes, I'll throw in some cayenne pepper if I'm feeling spicy. Rub the seasoning all over the legs, making sure they're well-coated.
3. Preheat Your Pit Boss: Set your Pit Boss smoker to 225°F. You want to cook these low and slow to get that tender, juicy meat.
4. Smoke 'Em: Place the turkey legs on the smoker grates and let them smoke for about 3-4 hours. The internal temperature should reach 165°F. Use a meat thermometer to check, 'cause nobody likes undercooked poultry, right?
5. Glaze (Optional): For an extra kick, you can brush on some BBQ sauce during the last 30 minutes of cooking. I sometimes go for a honey BBQ glaze—it gives the legs a nice, sticky finish that's finger-licking good!

What Type of Wood/Pellets to Use for This Recipe?

Now, let's talk wood. The type of wood you use can make or break your smoked turkey legs. For this recipe, I recommend using fruitwood pellets like apple or cherry. They give the turkey a subtle, sweet flavor that complements the seasoning beautifully. If you want something a little bolder, go for hickory or mesquite, but be careful—those flavors can be pretty strong.

Additional Tips for Smoking Turkey Legs

1. Brining is Key: If you have the time, brine your turkey legs overnight. This helps keep them juicy and flavorful. Just mix water, salt, sugar, and any other spices you like, and soak the legs in the mixture.
2. Keep the Lid Closed: Resist the urge to keep checking on your turkey legs. Every time you open the smoker, you let out heat and smoke, which can mess with the cooking time.
3. Let Them Rest: After you take the turkey legs off the smoker, let them rest for about 10 minutes. This helps the juices redistribute, making the meat more tender.

What to Serve With Smoked Turkey Legs

So, what pairs well with these smoky delights? The options are endless, but here are some of my favorites:

• Coleslaw: The creamy, tangy flavor of coleslaw is a great contrast to the smoky turkey.
• Cornbread: A classic choice. A little sweet, a little crumbly—it's perfect for soaking up any extra juices.
• Grilled Veggies: Keep things healthy (ish) with some grilled zucchini, bell peppers, or corn on the cob.
• Mac and Cheese: Because who doesn't love a good mac and cheese?

What to Do With Leftovers

Got leftovers? Lucky you! Smoked turkey legs make for fantastic leftovers. Here are a few ideas:

• Turkey Salad: Shred the leftover meat and mix it with mayo, celery, and cranberries for a delicious turkey salad.
• Turkey Tacos: Shred the meat and toss it in a tortilla with some salsa, cheese, and avocado.
• Turkey Soup: Use the leftover bones to make a rich, flavorful broth. Add some veggies and noodles, and you've got yourself a comforting soup.

Overall, smoked turkey legs are a crowd-pleaser and surprisingly easy to make. Whether you're hosting a BBQ or just want to treat yourself, these smoky, juicy legs are sure to hit the spot. So, fire up that Pit Boss, grab your favorite wood pellets, and get ready to impress!

Pit Boss Smoked Turkey Legs

Print Recipe

Tantalize your taste buds with our Pit Boss smoked turkey legs recipe! Easy, flavorful, and perfect for any BBQ. Click for the best smoky delight!

Course Main Course

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Brining 8 hours hrs

Servings 6

Ingredients

Brine

• 1 gallon water
• 1 cup kosher salt
• ½ cup brown sugar
• 2 tablespoons black peppercorns
• 3 bay leaves
• 4 cloves garlic smashed
• 1 large onion quartered
• 1 tablespoon dried thyme

Turkey Legs

• 6 medium-sized turkey legs
• ¼ cup olive oil
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• ½ teaspoon cayenne pepper optional, for heat

Glaze (Optional)

• 1 cup BBQ sauce
• ¼ cup honey

Instructions

Brining the Turkey Legs

• In a large pot, combine water, kosher salt, brown sugar, black peppercorns, bay leaves, garlic, onion, and dried thyme. Stir until the salt and sugar are dissolved.
• Place the turkey legs in the pot with the brine, ensuring they are fully submerged. Cover the pot and refrigerate for 8-12 hours. This step helps to keep the turkey legs juicy and flavorful.

Seasoning the Turkey Legs

• After brining, remove the turkey legs from the brine and rinse them under cold water. Dry the turkey legs with paper towels.
• In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper if using.
• Rub olive oil all over the turkey legs. Then, generously coat them with the seasoning mixture, ensuring an even coverage.

Smoking the Turkey Legs

• Set your Pit Boss smoker to 225°F and allow it to come to temperature. Use fruitwood pellets like apple or cherry for a mild, sweet smoke flavor.
• Place the seasoned turkey legs directly on the smoker grates. Close the lid and let them smoke for 3-4 hours, or until the internal temperature reaches 165°F. Use a meat thermometer to check the temperature.

Optional Glaze

• If you want to add a glaze, mix BBQ sauce and honey in a small bowl.
• In the last 30 minutes of cooking, brush the glaze onto the turkey legs. This will give them a delicious, sticky finish.

Resting and Serving

• Once the turkey legs reach the desired temperature, remove them from the smoker and cover them loosely with aluminum foil. Let them rest for about 10 minutes to allow the juices to redistribute.
• Enjoy the smoked turkey legs with your favorite sides, like coleslaw, cornbread, or grilled veggies.