These smoked turkey legs are just like the ones you get at the Disney parks and Renaissance fairs — but better! Tender, juicy, and super smoky and flavorful thanks to an overnight brine and a braise in the oven to finish. (The best way to smoke turkey legs, imo!)
If youre new to the world of smoking this is a great recipe to start with.
These smoked turkey legs are definitely more of a summer-early fall seasonal dish just because it involves cooking outdoors. Unlike grilling, however, smoking is mostly hands off. It doesnt require you standing outside the entire time youre cooking, which makes it ideal as the weather gets colder.
Like all smoker recipes, this is a low-and-slow cooking process. But compared to larger cuts of meat which can take 8+ hours to cook, these turkey legs only need about 3.5 hours of active cook time.
Since Jimmy makes these turkey legs for us so often over the summer (and well into fall) I asked him to write up the recipe so I could share it with you.[feast_advanced_jump_to]
Brining turkey legs is one of the best ways to ensure they turn out incredibly juicy tender and packed with flavor. But exactly how long should you brine turkey legs for the best results? I did some research and experimentation to find the ideal brining time.
Why Brine Turkey Legs?
Brining involves soaking meat in a saltwater solution before cooking. For turkey legs, it offers several benefits
- Breaks down tough connective tissue
- Allows seasonings to deeply penetrate
- Retains moisture during cooking
- Results in juicier, more tender meat
- Boosts flavor
Without brining turkey legs can end up dry and bland. The brining process hydrates the meat so it cooks up plump and moist. The salt also gently seasons the meat from the inside out.
How Long to Brine Turkey Legs
The ideal brining time depends on a few factors:
- Size of the legs – Smaller legs require less time than larger, meatier legs.
- Concentration of brine – A more diluted brine needs longer for the salt to penetrate.
- Personal taste – If you like strongly seasoned meat, brine for longer.
Here are some general brining time guidelines based on my experience:
- Small legs (1-2 lbs) – 4 to 6 hours
- Medium legs (2-3 lbs) – 8 to 12 hours
- Large legs (3-4 lbs) – 12 to 24 hours
- For very intense flavor – Up to 36 hours
I don’t recommend brining for longer than 36 hours as the meat can become too salty.
Turkey Leg Brining Process
Brining turkey legs is simple to do at home with just a few basic ingredients:
What You Need:
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- Herbs and spices (optional)
- Large container with lid
- Turkey legs
Instructions:
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Combine water, salt, brown sugar and any herbs/spices in a pot. Bring to a boil until salt and sugar dissolve.
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Remove brine from heat and let cool completely. Transfer to a large container.
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Add turkey legs to the brine. Legs should be fully submerged.
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Cover and refrigerate for your desired brining time.
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Once done, remove legs from brine and rinse under cold water. Pat dry with paper towels.
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Discard used brine. It cannot be reused.
And that’s it! The turkey legs are ready for roasting, grilling or smoking.
Tips for Brining Success
Here are some extra tips to ensure perfect brined turkey legs every time:
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Use a food-grade plastic or glass container big enough to hold legs and brine. Avoid reactive metals.
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Keep brine fully chilled – use ice to maintain temperature below 40°F.
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Weigh down legs with a plate if needed to keep submerged.
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Rinse legs after brining to prevent overly salty flavor.
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Pat legs very dry after rinsing to help achieve crispy skin when cooked.
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Let legs air dry in the fridge for up to 8 hours before cooking for extra crispy skin.
How to Tell If Legs Are Brined Correctly
It can be tricky to know if your turkey legs brined for the right amount of time. Here are a few signs to look for:
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Raw meat looks moist and slightly plump, not dry.
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The meat has a seasoned flavor when tasted before cooking.
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When pressed, the flesh indents slightly and springs back – not too firm or mushy.
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The skin looks taught, not loose.
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The meat retains a high level of moisture during cooking.
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The cooked meat is seasoned throughout, moist and tender.
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No overt saltiness, but well-seasoned flavor.
Adjust your brining time up or down if the turkey legs turn out under or over brined. It may take some trial and error to find your perfect timing.
Cooking Brined Turkey Legs
Brined turkey legs can be cooked many ways including roasted, grilled, smoked or braised.
For oven roasted legs, I recommend:
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Preheating oven to 375°F.
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Placing legs on a rack over a rimmed baking sheet.
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Roasting for about 1 hour 15 minutes until 165°F.
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Basting legs with melted butter or oil every 20 minutes for added moisture and flavor.
The brining process does most of the work to ensure tender, juicy meat. Just be careful not to overcook the legs or the moisture will evaporate.
Serving Suggestions
Brined turkey legs make a delicious entree or appetizer. They pair well with:
- Mashed potatoes, sweet potatoes or roasted vegetables
- Stuffing or dressing
- Cranberry sauce
- Gravy or savory sauce
- Fresh herbs like parsley, thyme or sage
Serve them on their own, chopped and added to salads or sandwiches, shredded for casseroles or soups, or diced up for appetizers. The possibilities are endless!
Common Brining Questions
Here are answers to some frequently asked questions about brining turkey legs:
How much salt do you need for brining?
For a 1 gallon brine, use 1/2 to 3/4 cup kosher salt. Table salt can also be used.
Can you brine too long?
Yes, brining longer than 36 hours can make the meat too salty and lead to a mushy texture.
What temperature should the brine be?
It’s important to keep the brine chilled at 40°F or below to prevent bacterial growth.
Is it safe to brine in a cooler?
Yes, you can brine in a clean cooler filled with ice to keep turkey legs chilled.
Can you reuse a brine?
No, the brine can only be used once. Always discard it after brining.
Can you rinse off some salt after brining?
Yes, you should rinse the turkey legs and pat dry after brining to remove excess salt from the surface.
Do you have to cook legs right after brining?
No, it’s fine to refrigerate brined legs for 1-2 days before cooking.
Get Perfectly Brined Turkey Legs Every Time
Jimmy Says: About This Recipe
Since moving back east from our two years in Los Angeles, Rebecca and I have had to adjust to some big differences. Some of those changes were easy, like once again experiencing the joy of fall weather. Others were harder, like being in a city with fewer varieties of tacos.
The hardest adjustment though — the one we did not see coming — was the turkeys.
There is a flock of Turkeys in our neighborhood in Boston and they are… the absolute worst. Someone down the block feeds them, and theyre big and mean and completely unafraid of people. Theyre either aloof, standing in the road blocking all traffic, or theyre aggressive and will chase you from your car to your house.
So when I decided to try making Alton Browns DIY cardboard box smoker, Id be lying if I didnt say choosing to test it with turkey legs wasnt fueled in part by vengeance.
And you know what? I have to give turkeys credit for something — they really are so damn delicious. And theyre at their absolute best when smoked.
Why These are Better Than Disney Turkey Legs
The smoked turkey legs you get at Disney (or at Renaissance Fairs) are terrible, even though Jimmy buys one every time we visit, because he, in his words, is “a predictable man.”
But Disney and Renaissance fairs make two major mistakes with their smoked turkey legs. First, they leave the skin on when they serve them to you. It makes the turkey legs look prettier, but the smoking process gives the skins a rubbery, unpleasant texture thats basically inedible.
Instead, were going to cook them with the skins on to help trap moisture and juices and delicious fatty flavor, but then remove the skin before serving. The best of both worlds. Second, Disney (as far as Ive been able to find) doesn’t braise the turkey legs after smoking them. This is a step a lot of the other copycat Disney smoked turkey legs skip too (aside from Alton Browns smoked turkey legs, which inspired my recipe), and Im not sure why. It makes such a difference in the tenderness of the meat!
Turkey legs have a lot of tough tendons which can be a real pain to eat around. The meat clings to the tendons, and the tendons cling to the legs, so you end up trying to eat around these thick, quill-like tendons. Its awkward looking and robs you of some prime eats.Braising the smoked turkey legs in the oven after they come out of the smoker helps break down those tough tendons. The turkey meat easily separates from the tendons making them much easier and less fussy to eat. Not to mention, it just adds a lot of flavor.
Heres what youll need to make these smoked turkey legs.
- Turkey Legs – These can usually be found in the poultry section of your grocery store. Ive been able to find them year round here in Boston, and Ive had the most luck finding them at Wegmans, but have also found them at Stop and Shop. If youre not sure if your grocery store has them, call and ask!
- Kosher salt – I use diamond crystal kosher salt which is half as salty as other brands. If youre measuring by weight, it doesnt matter what brand of salt you use, but if youre measuring by volume, youll want to use half as much salt in your brine.
- Dark brown sugar – Light brown is fine, but dark brown will give you better flavor.
- Onions – White or yellow
- Garlic – One whole bulb.
- Rosemary – Fresh rosemary is best here.
- Thyme – Fresh thyme is best.
- Black Peppercorns – Whole, un-cracked peppercorns.
- Bay leaves – I like these Turkish bay leaves from The Spice House.
- Unsalted chicken stock – This is for braising the turkey legs after the smoker. If you dont have chicken stock, broth or unsalted bouillon will work.
You will need a smoker in order to make these smoked turkey legs. Theres no getting around that.
- Masterbuilt 30″ Electric Smoker – This is the electric smoker I use. Its about ~$200 and a great entry level model. Make sure you can set it up on concrete or brick, and definitely not on grass.
- 6 qt Cambro Container – This should be big enough to fit all 6 turkey legs. You could also use a stock pot, large gallon bags, or any other large container with a lid or airtight seal. What matters most is that the turkey legs are completely submerged. Weigh them down with a plate or cutting board if you have to.
- Applewood or cherry wood chips – Make sure youre using the right type of wood for your smoker. The Masterbuilt 30″ smoker users wood chips. But some smokers use wood pellets, not chips.
NOTE: Depending on what kind of smoker you have, the process for using it may differ. Make sure you read your smokers instructions for proper heating and smoking!
How to brine Turkey Legs
FAQ
Should I brine my turkey legs before cooking?
Do I rinse turkey after brining?
Do you rub a turkey after brining?
How long do you brine turkey legs?
For the best results, leave the turkey legs in the brine solution for a minimum of 4 hours. For me, it’s easier to prepare the brine and let the turkey soak in it overnight. Do not brine them for more than 24 hours, though. How do you know the turkey is done?
How long do you brine a big Turkey?
You can find super big turkey legs out there—they range in size from 1 to 2.5 pounds! If you have extra large turkey legs, brine them for the full 24 hours, and inject the brine directly into the turkey legs before the brining process begins to make sure the salt and seasoning penetrates. What kind of turkey are you using?
How do you keep turkey legs fresh After brining?
Place the bowl/ziploc in the fridge for about 8-10 hours or overnight. After brining, rinse the turkey legs well under cold water. Place the brined and rinsed turkey legs down in a large ziploc bag (I use the same bag that I brined them in but I rinse it out a few times first).
How long do you cook a 1 pound turkey leg?
The legs will visibly puff up and get bigger. Put the turkey legs on a tall wire rack set in a deep roasting pan. Fill the pan with 1/2 inch (1-2cm) of water. This prevents any drippings from burning. Cover with foil and put in a 325°F (160°C) oven for 1 hour for small 1 pound (450g) turkey legs or 1.5 hours for larger turkey legs.