Smoked turkey legs is a great recipe for your smoker when you’re craving this Disney/Renaissance fair treat or preparing to serve it for the holidays. It’s so juicy, tender, and full of flavor from the brine and the coat of seasoning. That hint of smoke infused into the juicy turkey legs is absolutely perfect.
If you can’t resist this delicious treat at the fairs and Disney parks, you may want to learn to make it yourself. Don’t worry about not being able to make it because it’s actually very easy to smoke your own and doesn’t take too long.
The whole process is very easy and it involved brining the meat, seasoning, and then smoking it to for 2-3 hours. There is a rich and juicy flavor because of the brine and seasoning that you can only dream of. Big plus is that you don’t have to stand in line for hours just to sink your teeth into one!
QUICK SMOKING QUESTIONS
Where do I get turkey legs?
Some of you are familiar with turkey legs and some may have never even paid attention to them at the store. I’m here to tell you that it’s actually a pretty common item a the stores. You may only get to buy a whole turkey around the fall holidays but legs and breast are available pretty much year-round. Check the meat counter of your grocery store and if you can’t find it, ask your grocer. Most of them can special order it for you at not additional cost.
What is the smoker temperature for turkey?
You will want to set and maintain a temperature of 225°F. Don’t let it dip under and don’t let it go any higher than 240°.
What type of wood for turkey?
Apple, cherry, and maple are personal favorites. If you want a stronger wood flavor, go with hickory. Do not use mesquite, it’s just too strong.
How long do turkey legs take to smoke?
It always depends on the size of the meat. If you’re smoking smaller hen legs, it could take about an hour less than the giant tom legs. Although, you will most likely be smoking hen legs since those are more readily available. The average smoke time for turkey legs are 2 1/2-3 hours.
What is the temperature of turkey legs when it’s done?
Safe internal temperature of turkey is 165°. Although, through personal experience has showed me that at 165° internal temperature leg meat in not quite as done as it should be. That’s why I smoke my turkey legs until they reach 170°.
How many turkey legs per person?
There are giant turkey legs that could easily feed 2 people and there are also smaller ones that are good for 1. Since legs are a bone-in meat, you want to estimate about 3/4 lb of meat per person minus the bone. So if the leg is 1 to 1 1/4 lb., that will be good for 1 person.
How to insert digital read thermometer?
Insert a probe of the digital thermometer through the top into the thickest part of the thigh diagonally, along the bone but not touching the bone. If you touch the bone, move it over just a little bit.
Why is my cooked turkey meat still pink?
Remember that smoked meats have a pink hue to them. There will be a pink ring around the meat and some pink hue even deeper towards the center of meat. It is still most important to make sure that your meat was cooked to the safe internal temperature. For turkey, safe internal temperature is 165°F.
THE BRINE
I highly recommend that you don’t skip the brining step because it makes the meat more juicy, flavorful, and tender. Even though leg meat tends to be pretty tender part of poultry, turkey is a much leaner bird than chicken. So it can definitely benefit from spending the night in brine.
For this turkey brine, you will need:
Lukewarm water
Coarse salt
Brown sugar
Paprika
Bay leaves
Peppercorns
Whole allspice
THE SEASONING
Every bite will be heavenly with a bright coat of seasoning on it. Especially that skin, when it’s crispy and perfectly seasoned.
For the seasoning, you will need:
Brown sugar
Garlic powder
Onion powder
Paprika
Black pepper
Cayenne pepper
Allspice
Salt
HOW TO SMOKE TURKEY LEGS
Brining turkey legs:
Place turkey legs into large zip-top bags 2-3 legs per bag, depending on the size. Combine all the ingredients for the brine in a pitcher and stir well to combine. Stand up the bag and pour the brine into each bag to completely cover the legs. Try to get all the air out of the bags and seal them closed.
I recommend that you place the into a large aluminum pan or a large mixing bowl just in case the bag leaks. It will save you a lot of refrigerator clean-up.
Place it in the refrigerator and let it brine for 12-18 hours.
Setting up the smoker:
Gas smoker:
I highly recommend that you get a smoker box. It’s actually not expensive and quite small so it won’t take up a lot of room on the grill.
Smoker box is a small stainless steel or cast iron box with lot of holes for ventilation all around. The idea is to add wood chips inside and as the grill heats up the box, woodchips will give out smoky wood flavor. This will help infuse your food with smoky flavor.
If you don’t have a smoker box but want to grill something right now, here is another simple hack:
Get some aluminum foil and wood chips of choice. Soak half of the wood chips in water for about an hour and leave the other half dry. Wrap mixed wood chips in two layers of foil tightly and then poke some holes on top for the smoke to escape.
Place this wood chip packet directly on the main burner.
Set it to 225°.
Charcoal smoker:
Set up your smoker for a shorter smoke time and get it to a steady 225°. Place an aluminum roasting pan with water or the water pan that comes with the smoker on the level below the meat grate or next to the meat (placement will depend on your smoker).
Season the turkey:
Mix all the seasoning ingredients together as set it aside.
Take turkey legs out of the brine and pat them dry with a paper towel. Season turkey legs generously and evenly all over with the seasoning mix and pat it in, don’t rub.
Insert a probe of the digital thermometer through the top into the thickest part of the thigh diagonally, along the bone but not touching the bone. If you touch the bone, move it over just a little bit.
Smoking the turkey legs:
Once the smoker is at a steady temperature, place seasoned legs onto the grate and place the ambient thermometer probe on the grate next to the meat (if using, but I highly recommend one).
Close the lid immediately and let it cook until internal temperature reaches 170°. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.)
WHAT TO SERVE WITH IT:
Traditionally, turkey legs are enjoyed while standing and walking around at the theme park or at a fair. So you will want to pick sides that are easy to eat with one hand if you’re making them for a backyard bbq parties as well.
Go with traditional sides like pasta salad, potato salad and coleslaw.
Place a pan of mac and cheese on the smoker along with the turkey for a cheesy and comforting side dish.
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Smoked Turkey Legs
Ingredients
- 5 lbs turkey legs
Brine:
- 6-8 cups lukewarm water
- 1/3 cup coarse salt
- 1/4 cup brown sugar
- 1 tbsp paprika
- 2 bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp whole allspice
Seasoning:
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 3 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp cracked black pepper
- 1 tsp ground allspice
- 2 tsp salt to taste
- 1/4 tsp cayenne pepper to taste
Instructions
Brine:
- Place turkey legs into large zip-top bags 2-3 legs per bag, depending on the size.
- Combine all the ingredients for the brine in a pitcher and stir well to combine. Stand up the bag and pour the brine into each bag to completely cover the legs. Try to get all the air out of the bags and seal them closed.
- Place the into a large aluminum pan or a large mixing bowl just in case the bag leaks.
- Place it in the refrigerator and let it brine for 12-18 hours.
Prepare the smoker:
- To smoke turkey, use apple, cherry, or maple wood.
- Set up your smoker for a shorter smoke time and get it to a steady 225°. Place an aluminum roasting pan with water or the water pan that comes with the smoker on the level below the meat grate or next to the meat (placement will depend on your smoker).
Season:
- Mix all the seasoning ingredients together as set it aside.
- Take turkey legs out of the brine and pat them dry with a paper towel. Season turkey legs generously and evenly all over with the seasoning mix and pat it in, don’t rub.
- Insert a probe of the digital thermometer through the top into the thickest part of the thigh diagonally, along the bone but not touching the bone. If you touch the bone, move it over just a little bit.
Cook:
- Once the smoker is at a steady temperature, place seasoned legs onto the grate and place the ambient thermometer probe on the grate next to the meat (if using, but I highly recommend one).
- Close the lid immediately and let it cook until internal temperature reaches 170°. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.)
- Let them rest for about 5 minutes before serving.
Nutrition
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