Learn the easy steps and tips for how to cook already smoked turkey legs on the stovetop. This recipe requires just a handful of ingredients, and takes only 30 minutes to simmer the most melt-in-your-mouth tender pre-cooked turkey legs!
Mouthwatering smoked turkey legs are an irresistibly meaty and delicious main dish for any occasion. Not only are they perfect for a smaller gathering at Thanksgiving, holidays, and special occasions, this recipe is so quick and easy that its even great for a casual weeknight meal.
Pre-smoked legs are often available to purchase in many grocery stores as a “ready-to-eat” precooked meat. But there is just no denying that reheating the drumsticks makes for the most enjoyable dish. That being said, you do not want to simply pop them in the microwave until hot. Your turkey legs will turn out somehow both dry and rubbery, and obviously no one wants that.
Instead, it is best to cook pieces of smoked turkey by adding moisture back to the meat. In this recipe we gently simmer the legs in a pot of water or chicken broth. That is all you need! Here we also add aromatics like onion and garlic to the pot.
This gives the broth an extra bump of savory flavors – but those are optional if you prefer to keep this as a 2-ingredient recipe. Either way, the turkey drumsticks reheat to the perfect level of fall-off-the-bone moist and tender in only about 20 minutes.
Serve alongside your favorite holiday or everyday comfort food sides… Whether you like to pick up and devour a whole drumstick with your hands, or enjoy as a bit more of an elegant entree to plate and share, these turkey legs are sure to satisfy!
Pre-smoked turkey leg. One drumstick is approximately 1-2 generous portions. Lightly rinse each leg under cold water and pat dry with a clean towel. Smoked meats tend to be high in sodium, so rinsing will help reduce that sodium a bit.
Water or chicken broth. You need just enough to cover the legs in a large stock pot or heavy bottom pan.
Onion and garlic. These two sharp and delicious aromatics are great to balance the smoky, savory flavors of the turkey. They are optional, but I highly recommend including for the most succulent drumsticks.
Bay leaf. An earthy and almost floral dried herb that enhances the savoriness of the meat, onion, and garlic.
Learn the easy steps and tips for how to cook already smoked turkey legs on the stovetop. This recipe requires just a handful of ingredients, and takes only 30 minutes to simmer the most melt-in-your-mouth tender pre-cooked turkey legs!
To store leftovers, place the smoked turkey legs in an airtight container and refrigerate for up to 3-4 days.
When ready to reheat, place them in a pot with a splash of water or broth, cover, and warm over low-medium heat on the stove until heated through. Alternatively, you can microwave them in a microwave-safe dish, covered, checking and stirring every minute to ensure even heating.
Smoked turkey legs are a popular appetizer or main course, prized for their rich, smoky flavor and meaty texture. While delicious when eaten straight from the smoker, boiling smoked turkey legs is a great way to add extra moisture, tenderness, and flavor But figuring out the perfect boiling time can be tricky. Undercook them and the meat stays tough. Boil them too long and you end up with dry, stringy turkey. So how long should you boil smoked turkey legs? Follow this guide to get ideal results every time
Why Boil Smoked Turkey Legs?
Hot smokingcooks the turkey legs thoroughly, so they are safe to eat as-is However, the high heat of smoking can dry out the meat Boiling after smoking allows the legs to reabsorb moisture. The gentle poaching action breaks down connective tissues, resulting in more tender and juicy meat. Boiling also infuses extra flavorings into the turkey. It provides the opportunity to season the poaching liquid and incorporate aromatics. Overall, boiling transforms smoked turkey legs from good to great.
Step-By-Step Boiling Instructions
Here is a simple process for boiling previously-smoked turkey legs:
-
Choose fully cooked, hot-smoked turkey legs without any raw areas. Rinse under cold water and pat dry.
-
Place legs in a large pot and cover with water by 1-2 inches. Season water with salt, herbs, peppercorns, onions, garlic, etc.
-
Bring to a boil over high heat. Once boiling, reduce heat to low. Simmer gently with the pot partially covered for 1.5 – 2 hours.
-
Check internal temperature, it should reach 165°F. If not fully hot, continue simmering and checking every 20 minutes.
-
Once done, remove turkey legs from poaching liquid. Serve hot, or chill in refrigerator and reheat later.
How Long is Long Enough?
The ideal boiling time for smoked turkey legs is 1.5 to 2 hours. This sufficiently softens the meat without turning it to mush. Check doneness after 1.5 hours first. If the internal temperature is below 165°F, allow it to simmer up to 2 hours total until fully heated through.
For extra large turkey legs, err on the longer end of the time range. Smaller legs may only need 1 – 1.5 hours. Monitor their progress and don’t overcook.
If short on time, you can boil for just 45-60 minutes to partially reheat and tenderize. But for best results, the full 1.5-2 hour timeframe is recommended. The extended low simmering makes all the difference in texture.
Tip for Perfectly Cooked Turkey
Use an instant-read thermometer to check temperature rather than relying on time alone. Insert the probe into the thickest section of meat without touching any bones. This guarantees the turkey legs reach the safe minimum internal temperature of 165°F. Visually checking for doneness can be unreliable.
Can I Boil From Frozen?
It is not advised to boil frozen smoked turkey legs directly from frozen. Always thaw them first by refrigerating overnight before boiling. Putting frozen legs into boiling water risks uneven cooking. The exterior will overcook before the center thaws out. Thawing also shortens the boiling time needed.
Seasoning the Poaching Liquid
One benefit of boiling is it allows you to add extra flavor to the turkey legs. Try incorporating these ingredients into the water:
- Aromatic vegetables – onions, garlic, carrots, celery
- Fresh herbs – rosemary, thyme, sage, parsley
- Whole spices – peppercorns, coriander, bay leaves
- Salt and pepper – for seasoning
- Citrus – lemon, lime, orange slices
- Bone broth or stock – for richer flavor
Get creative with spice blends, hot peppers, or other seasonings to give a unique taste. Use broth instead of plain water for bonus savory notes. Just keep the liquid plain enough that the smoky turkey flavor still shines through.
Serving Suggestions
Smoked turkey legs are delicious enough to eat on their own. Or pair them with classic BBQ sides like cornbread, coleslaw, baked beans, or collard greens.
For leftovers, dice or shred the meat to top salads, fold into omelets, layer on sandwiches, or incorporate into casseroles and soups. You can even use the flavorful poaching broth as a base for sauces or gravy.
With the right boiling time and some seasoning creativity, smoked turkey legs make for amazing appetizers or hearty entrées. Their popularity at theme parks and festivals is well deserved. Now you can replicate that tender, smoky flavor easily at home.
How to cook already smoked turkey legs
Starting with the preparation, gently rinse the pre-smoked turkey legs under a stream of cool water. This step is especially crucial if you detect a strong saltiness on their surface, which could be from the smoking procedure. After rinsing, take a few paper towels and dab the turkey legs, ensuring they are thoroughly dried.
Choose a cooking vessel, either a sizable pot or a broad skillet, where the turkey legs can sit without being cramped. I used my deep heavy bottom pan.
When youve settled on the appropriate cookware, pour in either chicken broth or water, ensuring the liquid level reaches midway up the legs. By adopting this technique, the turkey legs will reheat in a moist environment, preserving their juiciness and preventing them from becoming desiccated.
Thinly sliced onions, whole garlic cloves, or even a bay leaf can introduce an added layer of depth to the simmering liquid, enhancing the overall taste profile.
Set the stove to medium heat and bring the liquid to a gentle, bubbling simmer. Once youve achieved this simmer, its time to adjust the heat setting to its lowest and add the turkey legs into the pot or skillet. Securely place a lid atop the pot, ensuring that steam is retained within.
The turkey legs require a patient warming period, spanning roughly 20-30 minutes. If you would like them to be fall of the bone tender, add another 30 minutes to cooking time.
Collard Greens: Sauté some garlic and onion in a pot, add washed and chopped collard greens, season with salt, pepper, and a dash of vinegar. Cover and let it cook until tender.
Cornbread: Grab a box mix for ease, or mix cornmeal, flour, milk, an egg, some sugar, and baking powder. Pour into a greased pan and bake.
Black-Eyed Peas: Start with canned black-eyed peas for ease. Sauté onion and garlic, add the peas with some of their liquid, season, and simmer.
Candied Yams: Slice yams thinly, layer in a baking dish with butter and brown sugar, and bake until tender and caramelized.
Mac and Cheese: Boil macaroni, mix with cheese, butter, and a touch of milk. Bake until bubbly.
Yes, store-bought turkey legs are already cooked. You can *technically* eat them as-is right out of the package. However, they will taste much better once properly reheated per this recipe.
Because they are smoked and packaged, the turkey drumstick meat tends to be a bit dry… Which is why reheating them in a savory broth is the best way to rehydrate the turkey and bring out all of those delicious meaty flavors!
Yes, it is possible to cook smoked turkey legs for too long. Over-simmering can result in meat that is either super tough or becomes mushy. Also, be sure to keep the cooking heat on a low gentle simmer. Rough boiling can also easily destroy the tender meat.
Yes, fully cooked smoked turkey legs are pink inside. You might associate pink with undercooked poultry, but the meat turns that pinkish hue because of the smoking process and is nothing to be concerned about.
Turkey is a lean protein that tends to become dry and tough rather easily. Smoking the drumsticks helps to lock in tons of flavor, but does also make the meat tougher. Covering and gently simmering in water or broth reheats the drumsticks, helps to tenderize the meat, and makes them nice and moist without overcooking.
- To get the most tender meat, always opt for a longer simmer at a low temperature. This slow-cooking process allows the flavors to meld and the meat to soften without becoming stringy or tough.
- Turkey necks contain smaller bones. After cooking, be cautious when serving to guests, especially children.
- Smoked turkey legs have a strong flavor profile. Pair them with sides that can complement or contrast that smokiness, such as creamy mashed potatoes, sautéed greens, or a light salad
- Adding fresh herbs like thyme, rosemary, or parsley during the last 30 minutes of cooking can infuse the broth with fresh flavors and aromas.
- Adding vegetables like carrots, celery, or bell peppers during simmering can infuse the broth with additional flavors. These can be strained out later if desired or consumed with the necks.
To store leftovers, place the smoked turkey legs in an airtight container and refrigerate for up to 3-4 days.
When ready to reheat, place them in a pot with a splash of water or broth, cover, and warm over low-medium heat on the stove until heated through. Alternatively, you can microwave them in a microwave-safe dish, covered, checking and stirring every minute to ensure even heating.
How to Prepare Store Bought Smoked Turkey Legs. Quick and Easy Short Cut Jerk BBQ or Any BBQ Sauce
FAQ
Do I need to boil smoked turkey?
How long does it take for a smoked turkey leg to get tender?
How long do you cook smoked turkey legs on the stove top?
How do you’re cook smoked turkey legs?
How long to cook smoked turkey legs?
Here’s how long to cook smoked turkey legs, depending on how you’re smoking them: Add your favorite wood chips or charcoal to a smoker, and preheat the smoker to 250 to 275 degrees F (120 to 135 degrees C). Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees F (75 degrees C).
How do you smoke a turkey leg in a smoker?
Add your favorite wood chips or charcoal to a smoker, and preheat the smoker to 250 to 275 degrees F (120 to 135 degrees C). Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees F (75 degrees C). Use a meat thermometer for most accurate results.
How do you cook smoked turkey legs in a slow cooker?
Add the smoked turkey legs to the slow cooker and coat them evenly with the mixture. Cover the slow cooker and cook on low heat for 4-6 hours, or until the turkey legs reach an internal temperature of 165°F. Using tongs, carefully remove the turkey legs from the slow cooker and place them on a serving dish. Serve hot and enjoy!
How long does it take to smoke a Turkey?
Use a meat thermometer for most accurate results. The smoking could take three to six hours, depending on the size of your turkey legs. If you don’t have a smoker, you can use a gas or charcoal grill to get the same tender and delicious smoked turkey meat.