The Ultimate Guide to Grilling Smoked Turkey Legs

Smoked turkey legs are a classic fair and theme park treat that can easily be recreated at home with your own grill. Their smoky, savory flavor and fall-off-the-bone tenderness make them an irresistible meal or appetizer.

Getting Started

When getting started grilling smoked turkey legs there are a few key things you’ll need

• Turkey legs – Look for large drumsticks without the thigh attached. Choose legs that are similar in size so they cook evenly.

• Brine – A salt, sugar, and spice brine imparts flavor and keeps the turkey legs moist while cooking over indirect heat.

• Hardwood chips – Mesquite, hickory, apple, pecan, or cherry wood chips infuse the turkey legs with smoky barbecue flavor.

• Grill with lid – You’ll need a charcoal or gas grill with a lid for cooking the legs indirectly and infusing smoke flavor.

Brining is Key

Before grilling, the turkey legs must be brined. Brining serves a few important purposes:

• It seasons the meat throughout with salt, spices, and other flavorings. This adds a ton of flavor.

• The salt helps break down muscle fibers, resulting in more tender and juicy meat.

• The sugar caramelizes on the outside, forming a delicious crispy bark.

A basic brine contains salt, brown sugar, and aromatics like garlic, peppercorns, onions, and bay leaves. You can also add spices like chili powder, cumin, and paprika. Submerge the legs in the cooled brine and refrigerate for 8-12 hours.

Rinse the brined legs, pat them dry, and let them rest on a rack in the fridge for 1-2 hours before grilling. This allows the surface to dry out and improves browning.

Getting Perfectly Smoked and Grilled Turkey Legs

With brined legs ready, it’s time to fire up the grill. Here are the steps for grilling smoked turkey legs to juicy, smoky perfection:

• Set up for indirect heat: With charcoal, bank lit coals on either side of the grill, leaving the center empty. For gas, turn on burners to high on either side, leaving the middle off.

• Add wood chips: Place soaked wood chips over the hot coals or flames to generate smoke. Hickory, apple, pecan, and cherry are excellent smoke woods.

• Cook over indirect heat: Place the legs in the center of the grill, over the empty space with no direct heat underneath.

• Maintain temperature: Keep the grill between 250-300°F, adjusting vents as needed. Use a grill thermometer.

• Rotate and flip periodically: Rotate and flip the legs every 30-45 minutes for even doneness.

• Cook to safe temperature: Cook until the thickest part of each leg reaches 165°F internally. This takes 1.5-3 hours.

• Last step direct heat: Move the legs directly over the coals for a few minutes to crisp and caramelize the skin.

Seasoning Options

There are endless ways to flavor grilled smoked turkey legs. Try coating them with:

• Oil, salt, and pepper – The simplest classic preparation

• Barbecue rub – For flavors like brown sugar, chili powder, garlic, and cumin

• Jerk seasoning – For a spicy Caribbean kick

• Cajun seasoning – An infusion of paprika, oregano, thyme, and cayenne

• Tangy barbecue sauce – Brush on during the last 10-15 minutes of grilling

• Sweet glazes – Like honey, brown sugar, or agave nectar glazes

Handy Grilling Tips

Follow these tips for the very best results when grilling up smoked turkey legs:

• Choose similar sized legs so they cook evenly.

• Let legs rest at room temperature 30 minutes before grilling.

• Use an instant read thermometer to check for doneness. Don’t rely on time alone.

• If flare-ups occur, move legs to a cooler part of the grill until flames die down.

• If grilling legs separately from the turkey, cook them on the upper rack.

• Add wood chips every 20-30 minutes to keep smoke levels consistent.

• Resist peeking under the lid too often to prevent heat loss.

Pair with Perfect Sides

Smoked turkey legs deserve side dishes just as flavorful. These are all excellent choices:

• Baked beans or cowboy beans
• Cheesy scalloped potatoes
• Coleslaw or potato salad
• Corn on the cob
• Mac and cheese or baked mac and cheese
• Mashed potatoes or sweet potatoes
• Cornbread, biscuits, or buttermilk rolls

Serving Suggestions

A few options for serving up your masterfully grilled smoked turkey legs:

• On a platter with sauces for dipping. Offer barbecue sauce, honey mustard, and ranch.

• On buns as turkey leg sandwiches with pickle and slaw.

• Chopped or shredded over nachos, tacos, salads, or baked potatoes.

• Slice off the meat and add to pastas, soups, casseroles, and more.

• Pair with steaks or burgers as part of a barbecue feast.

Storing and Reheating Leftovers

With sizeable turkey legs, you’ll likely have leftovers. Here are some storage and reheating tips:

• Allow legs to cool completely, then refrigerate.

• Store legs tightly wrapped for 3-4 days. Freeze for longer storage.

• Reheat in a 300°F oven until warmed through, about 20 minutes.

• Microwave on half power in 30 second intervals until hot.

• Chop or shred the meat for soups, salads, sandwiches and more.

Satisfying Smoked Turkey Any Time

Smoked turkey legs require some time and effort, but deliver incredible depth of flavor. With proper brining, seasoning, temperature control, and smoke, you’ll achieve professional-quality results right from your own backyard. Impress family and friends with these sensational smoked drumsticks at your next barbecue or anytime!