Smoked Turkey Legs Recipe

Learn how to smoke turkey legs that turn out juicy and moist with crispy skin. The drumsticks are quickly brined, then smoked to perfection. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 3

Total Time 3

Servings servings

Calories 286kcal

Author Arman Liew

Ingredients

4 turkey legs

Brine

4 bay leaves
3 cloves
1 teaspoon mustard seeds
1 teaspoon peppercorns
1 cup ice
5 cups water
1/4 cup coarse salt
1/4 teaspoon curing salt
1/2 cup brown sugar

Dry rub

1/3 cup brown sugar
1 1/2 tablespoons coarse salt
1/4 tablespoon black pepper
1/2 teaspoon garlic powder
1/2 tablespoon smoked paprika

Instructions

Rinse the turkey legs and place them in a large container.
Add bay leaves, cloves, mustard seeds, peppercorns, and ice cubes.
In a saucepan, combine brown sugar, coarse salt, and curing salt. Add water and bring to a boil. Cool down the prepared brine and pour it over the turkey legs. Refrigerate for 12 hours.
Preheat your smoker to 225°F-250°F with your favorite hardwood. I recommend oak or hickory.
Remove the turkey legs from the brine and pat them dry. Rub the turkey drumsticks with olive oil.
In a bowl, combine brown sugar, coarse salt, black pepper, garlic powder, and smoked paprika.
Rub the turkey legs with the prepared spice mix and place them on the smoker. Smoke the turkey legs for 3 hours or until the inner temperature reaches 165°F. For extra crispy skin, broil the turkey for 2-3 minutes at the end.

Video

Notes

Leftovers: Keep in the fridge for 3 days or in the freezer for 3 months.
Crispy skin: Broil for the final 2-3 minutes.

Nutrition