Don’t know how to grill turkey legs? Well you’ve hit the jackpot, because we are here to show you how to grill turkey legs with moist, flavorful meat and crispy skin.
Grilled turkey legs are a classic summer cookout food. Their smoky, savory flavor and fun, handheld size make them a backyard barbecue favorite. But getting the cook time right can be tricky. Undercook them and the meat stays tough and raw. Cook them too long and they dry out. So how long should you grill turkey legs for optimal doneness? Here’s what you need to know.
Choosing the Right Turkey Legs
For evenly cooked turkey legs, start by choosing legs that are similar in size and thickness. Opt for fresh, plump legs with smooth blemish-free skin. Avoid legs with tears or holes in the skin. Properly thawed turkey legs grill more evenly than frozen ones.
It’s also a good idea to brine or marinate the turkey legs before grilling. Brining keeps the meat moist and seasoned (1). Popular brines include salt, brown sugar, garlic, and aromatic herbs and spices. Marinades impart robust flavor. Consider apple cider, wine, citrus, mustard, herbs, and spices.
Setting Up the Grill
Proper grill setup promotes even cooking. Ensure the grates are clean Lightly oil them to prevent sticking Preheat to medium heat, around 350°F (2).
Set up direct and indirect cooking zones. Sear turkey legs over direct heat to develop color and flavor. Move them to indirect heat to finish cooking through without burning (3).
Use a grill thermometer to monitor temperature Add or adjust coals as needed to maintain heat, Close the lid as much as possible for efficient cooking
Knowing When Turkey Legs Are Done
The USDA recommends cooking turkey to 165°F internally to eliminate bacteria (4). Grill times vary based on leg size, thickness, bone-in or boneless, and grill temperature.
For bone-in whole turkey legs, grill for 45 minutes to 1 hour, turning occasionally (3, 5). Boneless turkey leg cuts take 25-35 minutes (5). Use a meat thermometer to check doneness, avoiding bone.
When fully cooked, the juices should run clear with a faint pink tinge, and the meat will start to pull away from the bone. If grilling at high heat, check often to avoid burning.
General Turkey Leg Grill Times
- Bone-in whole legs: 45 mins to 1 hour
- Boneless leg cuts: 25-35 mins
- Smaller legs: 30-40 mins
- Larger/thicker legs: 50-60 mins
These times are estimates. Always use a meat thermometer for guaranteed safety and doneness. If legs are browning too fast, lower the heat or move them to indirect heat. Let legs rest 5 minutes before serving.
Grilling Tips for Perfect Turkey Legs
Follow these tips for foolproof grilled turkey legs every time:
- Brine or marinate turkey legs before grilling for added moisture and flavor.
- Preheat grill to medium heat, 350°F. Use direct and indirect heat zones.
- Grill bone-in whole legs for 45 mins to 1 hour, turning occasionally.
- Grill boneless cuts for 25-35 mins, monitoring closely.
- Use a meat thermometer to check doneness. Cook to 165°F internally.
- Watch closely to avoid burning. Lower heat or move to indirect heat if needed.
- Let turkey legs rest 5 minutes before serving for juicy meat.
With the right prep, grill setup, and cook times, you can achieve tender, juicy grilled turkey legs encased in crispy, caramelized skin. Monitor them closely and use a thermometer for perfect doneness. Adjust cook times as needed based on size, thickness, and grill temperature.
Frequently Asked Questions on Grill Times
How long should I grill a 3-pound turkey leg?
For a 3-pound bone-in turkey leg, grill for approximately 50-60 minutes over medium heat, rotating occasionally. Check the internal temperature, cooking to 165°F.
What if my turkey legs are thicker or larger?
For extra thick or oversized turkey legs, extend the grill time to 60-75 minutes. They take longer to cook through to the proper internal temperature. Monitor them closely to avoid burning.
How do I tell when turkey legs are done grilling?
Turkey legs are fully cooked when the meat reaches 165°F internally. The juices will run clear with a faint pink tinge and the meat will begin pulling away from the bone. Use these visual cues along with a meat thermometer to determine doneness.
Should I sear turkey legs before indirect grilling?
Yes, searing turkey legs over direct heat before moving them to indirect heat helps develop nice color and caramelization on the skin for fuller flavor. Sear 2-3 minutes per side.
My turkey legs are burning but not cooked inside. What should I do?
If the skin is burning but the inside is undercooked, move the legs to indirect heat, close the grill, and monitor temperature. Add broth, water or beer to create steam for more even cooking.
Can I grill turkey legs from frozen?
It’s unsafe to grill frozen turkey legs. Always thaw them first in the refrigerator for 24-48 hours before grilling. Frozen legs take too long to cook through and are prone to burning on the outside before the inside is properly cooked.
Grilling turkey legs may seem intimidating, but with proper technique you can achieve perfectly done results every time. Follow the guidelines here for selecting, prepping, seasoning, temperature control, approximate cook times per pound, and using a meat thermometer. Soon you’ll be an expert at grilling moist, tender and flavorful turkey legs.
Instructions for Perfectly-Grilled Turkey Drumsticks
After brining and seasoning your turkey drumsticks, it’s time to grill. You can use an electric, gas or charcoal grill. Many people prefer charcoal grills because the wood smoke adds more flavor, but gas grills are more user-friendly.
Regardless of the type of grill you have, follow these steps to grill your turkey legs to perfection:
- Prepare the Grill: Clean the grill grates with a moist cloth. After cleaning, apply canola, peanut or another cooking oil with a high smoking point to the grates. Cleaning and oiling the grates will help prevent the legs from sticking to the grill.
- Light the Grill: Wipe off excess oil from the grates and light the grill. If you have a charcoal grill, after lighting it, let it burn for about 30 minutes before pushing the hot coals to one side. Place a drip pan beneath the grates where there are no coals. If you have a gas grill, preheat half your grill to 350°F.
- Sear the Drumsticks: Put the turkey legs over the hot coals or lit part of your gas grill to sear each side of the drumsticks for three minutes.
- Start Grilling: After searing your turkey legs, move them to the unlit part of your gas grill or the part without coals in your charcoal grill. Doing this will allow you to grill your drumsticks with indirect heat and prevent turkey legs that are burned on the outside but raw on the inside.
- Cover the Grill: Close the grill lid and baste the turkey drumsticks with your wet rub or olive oil mixed with your dry rub every 30 minutes. Keep basting and flipping every 30 minutes until the drumsticks reach an internal temperature of 165°F in the thickest part. You can verify the internal temperature with a meat thermometer.
- Leave to Rest: Once the drumsticks reach 165°F on the inside, take them off the grill and let them rest covered for five to ten minutes before eating them.
Find Your Ideal Seasoning
After drying your wet brined turkey legs, you need to season them. A dry rub is your best choice if you want turkey legs with crispy skin. You can make a dry rub by mixing salt, brown sugar, paprika, garlic powder, onion powder and other spices of your choice. Alternatively, you can buy a pre-made dry rub. Before applying your dry rub, coat the legs with oil or butter. The oil or butter coating will help the dry rub adhere to the skin.
A wet rub will contain many of the same seasonings as a dry rub but includes oil, vinegar or another liquid base. After applying your wet or dry rub, put the turkey legs in the fridge for at least an hour so they can absorb the seasonings.