How to Cook Frick’s Smoked Turkey Legs to Perfection

Frick’s smoked turkey legs are a delicious juicy treat that can be the star of any meal. With their iconic wood-fired flavor and tender meat they have become a staple at fairs, festivals, and family gatherings across the country. But how exactly should you cook these smoked turkey legs to bring out their very best flavors?

Here at our cooking blog, we did extensive research and testing to determine the ideal methods for cooking Frick’s smoked turkey legs. We tried oven roasting, grilling, air frying, and smoking to find the techniques that result in the most flavorful, mouthwatering turkey legs every time. Read on for our complete guide to cooking Frick’s smoked turkey legs, including preparation, seasoning, cooking times, temperature, and serving recommendations.

Preparing Frick’s Smoked Turkey Legs

Before cooking your Frick’s smoked turkey legs, just a bit of prep work is required:

• Carefully remove the turkey legs from the packaging and rinse under cold water. Pat dry completely with paper towels.

• Inspect the turkey legs and remove any stray feathers or loose bone fragments.

• Lightly brush or rub the turkey legs with olive oil or melted butter This helps ensure a crispy skin and seals in moisture

• Generously season the turkey legs with your choice of spices. Smoked paprika, garlic powder, onion powder, thyme, and cayenne work very well.

• For added flavor, you can marinate the turkey legs in your choice of marinade for 2-4 hours before cooking.

Now the turkey legs are prepped and ready to be cooked using one of the methods below.

Oven Roasting

Oven roasting is a simple, no-fuss way to cook Frick’s smoked turkey legs. The key is using the right temperature and checking frequently to prevent overcooking.

• Preheat your oven to 325°F. Line a baking sheet with foil or parchment.

• Arrange the turkey legs on the baking sheet and lightly brush or rub with olive oil or butter. Make sure the legs aren’t touching.

• Roast the turkey legs for 60-90 minutes, checking the temperature after 60 minutes. They are done when the internal temperature reaches 165°F.

• For crispy skin, brush the legs with oil or butter several times during roasting. Broil for 2-3 minutes at the very end.

• Allow the turkey legs to rest 5-10 minutes before serving. The temperature will rise slightly as they rest.

Roasting creates turkey legs with crispy, golden skin enveloping juicy, tender meat infused with a subtle smoky flavor.

Grilling

Grilling imparts a delicious char while locking in the natural juices and smoky essence of the turkey legs.

• Prepare a hot grill and brush the grates with oil to prevent sticking. Use medium-high heat.

• Place the turkey legs on the grill and cover. Grill for 12-15 minutes per side with the lid closed.

• Baste the turkey legs with barbecue sauce during the last few minutes if desired.

• Grill until the internal temperature reaches 165°F. Allow to rest 5 minutes before serving.

The turkey legs will have a wonderful charred exterior and irresistible smoky flavor from the grill.

Air Frying

For crispy turkey legs with no oil or mess, an air fryer is the way to go. Air frying mimics deep frying for a healthier, easier cooking method.

• Preheat air fryer to 380°F. Lightly brush or rub turkey legs with olive oil or cooking spray.

• Air fry for 15-20 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• Check often and brush with oil if needed to prevent drying out.

• Allow turkey legs to rest 5 minutes before serving. Enjoy the crispy skin and moist, tender meat.

Smoking

Since Frick’s turkey legs are already smoked, a second smoking adds an even deeper, more intense smoky flavor.

• Prepare smoker with preferred wood chips or chunks and heat to 225-250°F.

• Place turkey legs on racks in smoker and smoke for 1-2 hours until internal temperature reaches 165°F.

• Brush with barbecue sauce and increase heat to 300°F for the last 15-30 minutes if desired.

The double smoking gives the turkey legs a profound smoky essence that is irresistible.

Seasoning and Serving Recommendations

Aside from just salt and pepper, here are some of our favorite seasoning blends and serving suggestions:

• BBQ Rub – Smoked paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, mustard powder.

• Jamaican Jerk – Thyme, allspice, clove, nutmeg, jalapeño, brown sugar, lime zest.

• Lemon Pepper – Lemon zest, cracked black pepper, oregano, thyme.

• Serve with ranch dipping sauce, barbecue sauce, or hot honey mustard.

• Pair with macaroni and cheese, mashed potatoes, coleslaw, cornbread.