This Thanksgiving, I’m sharing my favorite go-to turkey recipe, Smoked Turkey Legs. Instead of frying a whole bird in my own backyard, this easy giant turkey leg recipe comes together in my smoker.
A sweet and salty overnight brine ensures the giant turkey legs stay moist and delicious throughout the cooking process. The best part is that no one will ever complain that the smoked turkey meat is too dry!
This smoked turkey leg recipe shares a lot in common with the Disney turkey leg recipe but kicks up the flavor a few more notches with a spicy seasoning rub and a hot honey glaze that is so freakin’ delicious.
Smoking turkey legs on a pellet grill results in finger-licking flavorful meat with a crispy exterior and moist tender interior. But nailing the cook time is key to achieving the ideal texture and prevent dried out turkey. So how long should you smoke turkey legs on a pellet grill?
Overview of Cook Times
Most turkey legs take 4-5 hours at 225-250°F on a pellet grill to reach the safe minimum internal temperature of 165°F. However cook time can vary based on a few factors
- Size of the legs
- Temperature of the grill
- Use of a brine or rub
- Altitude
Legs from younger turkeys cook faster than mature turkey legs. Brining adds moisture so they cook more quickly. Higher altitudes increase cook time. We’ll go over how to adjust for these variables.
Calculate Cook Time Based on Weight
The size and thickness of the turkey legs impact cook time Here are estimates based on the weight
- 1-2 lbs: 3-4 hours
- 2-3 lbs: 4-5 hours
- 3-4 lbs: 5-6 hours
To be precise, estimate 15-20 minutes per pound at 225-250°F. Track temperature rather than time.
For example, 3 lb legs will take 45-60 minutes per pound, equating to a 2.5-3 hour cook time.
Adjusting for Brines and Rubs
Soaking turkey legs in a brine before smoking helps keep the meat juicy but also reduces cook time. The salt and water are absorbed into the meat, allowing it to cook faster. Reduce the cook time by about 30 minutes to 1 hour if brining.
Dry rubs form a crust on the outside of the legs. While delicious, thick rubs can act as insulation and extend cook time. Add 30-60 minutes to the estimate if using a heavy rub. Go lighter on the rub to avoid this issue.
Managing Temperature
Higher grill temperatures like 275-300°F will shorten the cook time, but be careful not to dry out the meat. Aim for 225-250°F for the ideal juicy texture.
Try using a two-zone fire with higher direct heat on one side and lower indirect heat on the other. Quickly sear the legs over the hot zone first, then move to the cooler side to smoke until fully cooked.
Always use an accurate food thermometer in the thickest part of the leg to test for doneness instead of relying on cook time alone. Remove the legs when the thermometer hits 165°F.
Adjusting for Altitude
Cooking at high altitudes requires extending the time due to lower atmospheric pressure. For example:
- Sea level to 3000 ft: No adjustment needed
- 3000 to 6000 ft: Add 15% more time
- 6000 to 9000 ft: Add 30% more time
If smoking turkey legs in Denver at 5280 ft, increase the cook time by about 15%. If at 7000 ft, extend it by 30%.
Resting and Carryover Cooking
Once the legs reach 165°F, remove them from the grill and let them rest for 10-15 minutes. The temperature will rise 5-10°F during this time due to carryover cooking. Resting allows the juices to redistribute throughout the meat for better moisture.
Signs of Doneness
Rely on a meat thermometer for accuracy, but here are visual cues the legs are done:
- Internal temp of 165°F
- Meat pulls back from the bone
- Skin is crispy and browned
- Meat feels firm when squeezed
Slice into a leg to check for no pink and thorough doneness. Enjoy your perfectly smoked turkey legs!
Step-by-Step Guide
Follow this simple process for smoker turkey legs on a pellet grill:
Ingredients
- 4 turkey legs or drumsticks (1-4 lbs each)
- Brine or dry rub (optional)
- Wood smoking pellets (hickory, apple, maple)
Brining (optional)
- Make a simple brine of 1 gallon water, 1⁄2 cup salt, 1⁄2 cup brown sugar.
- Submerge turkey legs and brine overnight.
- Rinse legs and pat dry before smoking.
Prepare the Grill
- Fill hopper with preferred smoking wood pellets.
- Heat grill to 225-250°F with lid closed until stabilized.
- Maintain temperature throughout cooking.
Smoke the Legs
- Apply dry rub if desired.
- Insert food thermometer into thickest part of leg.
- Place legs directly on grill grates.
- Close lid and smoke until 165°F internally (about 15-20 min per lb).
Rest and Serve
- Remove legs when done and let rest 10-15 minutes.
- Slice into legs to check for doneness.
- Serve and enjoy!
Tips for the Best Results
- Choose larger, meatier legs for more flavor and juiciness.
- Inject with broth or marinate overnight to infuse extra moisture.
- Apply rub right before smoking so crust develops.
- Use a water pan for extra moisture.
- Spritz with apple juice or broth if legs start drying out.
- Pull legs at 160°F and wrap in foil if you want fall-off-the-bone tender.
Smoking turkey legs on a pellet grill leads to finger-licking goodness when you nail the cook time. Follow this guide for perfectly textured meat every time. Now grab a cold beer and start grillin’!
Smoked Turkey Leg Ingredients
- Turkey Legs – Most butchers offer fresh or frozen turkey legs, especially around Thanksgiving and Christmas. If you’re lucky enough to have a local turkey farm nearby, give them a holler to reserve your turkey legs.
- Big Bad BBQ Ale – The key flavors of my favorite seasoning rub (in an awesome beer can!) are brown sugar, cinnamon, paprika, garlic, and onion.
- Canola Oil – This neutral vegetable oil is what helps the rub stay on the legs, however, feel free to use a high-smoke point olive oil instead.
- Sesame Seeds – These tiny flavor bombs add the perfect finishing touch to the glazed turkey legs, and they are easy to source at your local grocery store or online.
- Chives – These slender green onion-like herbs add flavor and the perfect splash of green to contrast with the red smoked turkey legs.
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- Water – For the wet brine, I suggest using filtered water instead of chlorinated tap water.
- Dark Brown Sugar – The hints of sweet molasses add depth and richness to the brine.
- Kosher Salt – These fat flakes of salt bring out the best in all my dishes. Table salt will also work.
- Pepper – Pepper ground from fresh black peppercorns adds the perfect pungent and earthy kick to the brine.
- Garlic Powder – Few of my recipes are complete without my favorite garlic powder, which I always keep in my pantry staples.
- Onion Powder – In certain contexts, such as for the brine mixture, dehydrated onion works better than fresh chopped onion.
- Dried Thyme – This aromatic French herb is one of my favorites, which you can easily pick up in the spice section of your grocery store, either dried or fresh.
- Local Honey – If you can’t source any local honey there are, however, some great choices online.
- FYR RED Hot Sauce – This is fast becoming one of my most popular hot sauces. It features a cayenne pepper mash, dried Guajillo pepper, and blood orange concentrate.
- Red Chili Flakes – Adds even more flavor and heavenly heat to the sweet glaze.
Get stoked for life
Why You’ll Love My Smoked Turkey Legs Recipe
While I realize it’s more traditional to cook the whole turkey for the holidays, this smoked turkey leg recipe may just change your ways. Who needs a slice of dry turkey breast buried under the mash and gravy anyway? The uniform size of the turkey legs ensures that all the dark meat cooks evenly and perfectly.
First things first, the key to making these juicy, fall-off-the-bone turkey legs is the simple brine. Once you brine once, you’ll never go back. Undoubtedly, it turns any smoked turkey meat into a delectable feast for your senses!
Now, let me show you the simple ingredients you’ll need to experience the most irresistible smoky flavor, tender, juicy turkey meat with crispy skin.
Smoked Turkey Leg | Pellet Grill Recipe
FAQ
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