The Ultimate Guide to Smoking Turkey Legs at the Perfect Temperature

Smoked turkey legs are a classic favorite at theme parks, carnivals, and backyard barbecues When done right, they offer tender, juicy meat with crispy, smoke-infused skin However, achieving the ideal texture and flavor requires smoking the turkey legs at just the right temperature. In this comprehensive guide, we’ll walk through everything you need to know to smoke turkey legs to finger-licking perfection.

Why Temperature Matters

Turkey legs contain a lot of connective tissue. Smoking them at too high of a heat can cause the collagen to contract and toughen rather than dissolve into tender gelatin. On the other hand, too low of a temperature won’t properly render the fat and crisp the skin. Finding the temperature sweet spot is key for the best results.

The Ideal Smoker Temperature for Turkey Legs

The optimum smoker temperature for turkey legs falls between 225°F to 275°F, This relatively low and slow range allows time for the collagen to melt while still enabling the fat to render,

Many experts recommend shooting for 250°F if your smoker can steadily maintain that temp. The turkey legs will spend more time in the ideal 160-170°F internal range where the conversion to gelatin really accelerates.

Step-by-Step Guide to Smoking Turkey Legs

Follow these simple steps for foolproof smoked turkey legs every time:

1. Brine the Turkey Legs

Soaking the legs in a saltwater brine infuses flavor and helps the meat retain moisture. Dissolve 1/2 cup kosher salt and 1/2 cup brown sugar per quart of warm water until the salt and sugar fully dissolve. Cool completely then submerge the legs and refrigerate for 12-24 hours.

For extra flavor, add aromatics like bay leaves, peppercorns, garlic, onions, or citrus. A touch of Prague Powder #1 (curing salt) gives the meat a nice ham-like quality.

2. Apply a Dry Rub

A flavorful dry rub adds another layer of seasoning and promotes crispy skin. Coat the brined legs evenly with a homemade blend or store-bought turkey rub. Let them sit at room temp while you prep the smoker.

3. Smoke at 225-275°F

Set up your smoker with enough charcoal and chunks of smoking wood to maintain 225-275°F for 3-4 hours. Apple, cherry, hickory, and pecan all pair nicely with turkey.

Place the legs directly on the smoker grates and let them cook low and slow until the meat registers 165°F internally. Replenish charcoal and wood as needed to hold the temperature.

4. Finish on the Grill

For extra crispy skin, finish the smoked legs directly over a hot grill. Char and caramelize the outside while locking in the juices. Brush with barbecue sauce during the last few minutes if desired.

5. Rest and Serve

Allow the smoked turkey legs to rest for 10-15 minutes before serving. Dig in and enjoy! Refrigerate leftovers within two hours.

Turkey Leg Smoking Times

Smoking times can vary based on the size of the legs and temperature fluctuations. On average, 3 to 4 hours in a steady 225-275°F smoker will sufficiently cook the legs and dissolve the collagen into tender, pull-apart meat.

2 to 2 1/2 hours is often enough for smaller legs under 2 pounds. Up to 5 hours may be needed for jumbo legs over 3 pounds to fully tenderize.

Rely on an instant read thermometer rather than time alone to gauge doneness. Check the internal temp in the thickest part of each leg, taking care not to hit the bone.

Signs of Done Turkey Legs

It can be tricky to tell when turkey legs are fully cooked and tenderized given their large size. Here are a few ways to confirm they are ready to come off the smoker:

• 165°F Internal Temperature – This is the safe minimum temp for smoked turkey. Use an instant read thermometer to check.

• Tender, Pull-Apart Meat – The meat should shred and pull cleanly from the bone when fully cooked.

• Deep Brown Color – The skin and outer meat will darken significantly from smoke exposure and Maillard browning.

• Jiggle Test – Gently jiggle the leg with tongs. Less movement indicates the collagen has melted and the meat has firmed up.

Common Smoking Mistakes

Smoking turkey legs is pretty straightforward but there are a few pitfalls to avoid:

• Unmonitored smoker temperature – Letting it dip too low or surge too high.

• No brining – Skipping this step results in drier meat.

• Rubbing immediately before smoking – Let sit for at least 30 minutes to allow salt to penetrate.

• Cooking too fast – Be patient and smoke low and slow. Don’t rush to a higher heat.

• Not using a thermometer – Guessing based on time alone leads to under or overcooking.

• Saucing too early – Apply any barbecue sauce just at the end to prevent burning.

Smoker Type Considerations

You can smoke turkey legs on a charcoal or gas smoker, pellet grill, or electric smoker. Each option has minor variations:

Charcoal Smoker – Maintain 225-275°F by managing airflow and carefully stacking lit and unlit briquettes. Add more charcoal and wood chunks as needed to sustain heat. Water pans help regulate temperature swings.

Gas Smoker – Set the burner controller to the 225-275°F range. Add wood chips to the chip tray or box to generate smoke. Refill the wood and empty water pans as needed.

Pellet Grill/Smoker – Select the smoke setting and set the desired temperature from the grill’s digital controls. Turkey legs can go directly on the grates.

Electric Smoker – Dial the temperature to 225-275°F and fill the wood chip loader with your choice of smoking wood. Water pans may be optional on some models.

Ideal Wood Choices for Smoking Turkey

Fruit woods like apple, cherry, peach, and pecan work wonderfully with turkey. Among the classic barbecue woods, hickory and maple also pair nicely. Stay away from intensely strong mesquite smoke.

For a more diverse flavor profile, consider mixing woods. Apple brings subtle sweetness while something like cherry or pecan offers a nuttier, richer nuance.

Should You Wrap or Spritz?

Wrapping or spritzing the turkey legs partway through the smoke can help prevent them from drying out. However, this step is optional provided the legs were brined and the temperature is controlled.

To wrap, remove the legs when they hit an internal temp of 150°F then double wrap each one tightly in foil. Return them to the smoker until 165°F. The steam created inside the packets keeps the meat moist.

Spritzing involves lightly misting the legs every 45-60 minutes with a spray bottle of juice, vinegar, or broth. This adds more surface moisture than wrapping. Spritz very judiciously to avoid wetting the skin and hampering crisping.

Finishing Sauce and Serving Suggestions

For extra flavor and flair, brush the smoked turkey legs with your favorite sauce during the last 5-10 minutes on a hot grill or under the broiler. Sweet and tangy barbecue sauces pair well, as do glazes made with citrus, honey, brown sugar, or Asian ingredients.

Offer a selection of classic barbecue sides like coleslaw, baked beans, mac and cheese, cornbread, and potato salad. Include moist towelettes and plenty of napkins for convenient finger food eating.

Storing and Reheating Leftovers

Let smoked turkey legs cool to room temperature within two hours of smoking. Refrigerate leftovers in an airtight container for up to 4 days. Freeze for longer storage.

To reheat, place legs in a foil pouch and warm in a 300°F oven until heated through, 15-30 minutes. Microwaving causes the meat to dry out. You can also re-crisp the skin by putting the legs directly on a hot grill.

Satisfying Smoked Turkey Legs Any Time

From summer barbecues to holiday entertaining, smoked turkey legs are a crowd-pleasing treat. Follow this guide for smoking at the ideal temperature range of 225-275°F. Properly brined legs smoked low and slow emerge tender, juicy, and full of wood-fired flavor. Adjust cooking times based on the size of your turkey legs and the accuracy of your smoker temperature. Rely on an instant read thermometer for guaranteed success. Your patience will be rewarded with some of the best turkey legs you’ve ever devoured!