Get ready to savor the deliciousness of our smoked turkey leg recipe. Juicy, tender, and packed with flavor, it's a guaranteed crowd-pleaser!
Course
Main Course
Prep Time15minutes
Cook Time3hours
Brining1day
Servings2
Ingredients
2turkey legsabout 1 pound each
4cupswater
1/4cupkosher salt
1/4cupbrown sugar
1tablespoonblack peppercorns
1tablespoongarlic powder
1tablespoononion powder
1teaspoonpaprika
1/4teaspooncayenne pepper
1-2tablespoonsolive oil
2cupshickory wood chipsor applewood if you prefer
BBQ sauce for servingoptional
Instructions
Brining
In a large mixing bowl, combine 4 cups of water, kosher salt, brown sugar, black peppercorns, garlic powder, and onion powder. Stir until the salt and sugar dissolve.
Place the turkey legs in the brine mixture, making sure they are fully submerged. If needed, use a heavy plate to weigh them down.
Cover the bowl with plastic wrap or seal it in resealable plastic bags and refrigerate overnight (at least 8 hours, but no more than 24 hours). This brine will keep your turkey legs juicy and flavorful.
Preparing the Rub and Smoker
Remove the turkey legs from the brine and pat them dry with paper towels.
Mix paprika and cayenne pepper in a small bowl to create your rub. Rub this mixture evenly all over the turkey legs. Make sure to get into all the nooks and crannies.
Let the seasoned turkey legs sit at room temperature for about 30 minutes while you prepare your smoker. Meanwhile, soak the wood chips in water for at 30 minutes.
Fire up your smoker to a temperature of approximately 225°F (110°C). Add the soaked wood chips to the smoker's wood chip tray.
Smoking
Place the turkey legs on the smoker grates, ensuring there's enough space between them for the smoke to circulate.
Close the smoker and maintain a temperature of around 225°F (110°C). Smoke the turkey legs for 2-3 hours, adding more wood chips as needed to keep the smoke flowing.
Crispy Skin (Optional)
If you want that crispy skin, here's how to achieve it: Preheat your grill or oven to high heat (around 400°F/200°C).
Transfer the smoked turkey legs to the grill or oven and cook for about 5-10 minutes, turning occasionally, until the skin becomes crispy. Keep a close eye on them to prevent burning.
Checking the Temperature and Resting
Regardless of whether you crisped up the skin, the internal temperature of the turkey legs should reach 165°F (74°C) to ensure they're fully cooked. Use a meat thermometer to check.
Once they reach the desired temperature, remove the turkey legs from the smoker or grill/oven and let them rest for about 15 minutes. This allows the juices to redistribute, keeping the meat moist.
Serve and Enjoy!
Serve your smoked turkey legs with your favorite BBQ sauce on the side if you like, though they're pretty fantastic on their own.
Dig in and savor the smoky, juicy goodness you've created!