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.
Pre-smoked turkey legs are a delicious and convenient choice for an easy dinner. With their rich, savory flavor and juicy meat, they can be the star of a great meal. But to get the best results when cooking store-bought smoked turkey legs, you’ll want to use the right technique on the stovetop. Here’s a simple guide to reheating and serving tender, tasty pre-smoked drumsticks.
Why Choose Pre-Smoked Turkey Legs?
Pre-smoked turkey legs have become increasingly popular for good reason. They offer:
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Flavor – The smoking process infuses the meat with a lovely smoky taste. This can be hard to achieve when cooking raw turkey legs yourself.
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Convenience – Pre-smoked turkey legs allow you to skip lengthy prep and just focus on reheating Much easier than smoking them yourself
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Juiciness – Proper reheating maintains moisture. No need to worry about dried out turkey.
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Fun presentation – Giant turkey legs look impressive served whole. Perfect for parties, game day, and theme nights.
So with pre-smoked legs you get most of the tasty payoff without the work. Now let’s look at how to cook them right at home.
How to Cook Pre-Smoked Turkey Legs on the Stove
Cooking pre-smoked turkey legs on the stovetop helps retain moisture and maximize texture Here is a simple step-by-step guide
Ingredients
- Pre-smoked turkey legs, 1-2 legs per person
- Chicken broth or water
- Aromatics like onion, garlic, herbs (optional)
Instructions
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Rinse and pat dry – Give the turkey legs a quick rinse under cold water and dab dry with paper towels. This removes excess surface salt from smoking.
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Choose a pan – Pick a broad pan or pot that fits the legs comfortably without crowding.
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Add liquid – Pour in enough broth or water to come about halfway up the legs. This braising liquid keeps the meat nice and moist.
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Bring to a simmer – Heat the pot over medium high heat until the liquid reaches a gentle simmer.
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Reduce heat and add legs – Once simmering, lower the heat to medium-low. Carefully add the legs to the pot.
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Simmer – Let the legs simmer for 15-25 minutes, turning occasionally. The meat should reach an internal temp of 165°F.
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Rest and serve – Remove from heat and let rest for 5 minutes before serving. Enjoy!
Extra Tips
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Add aromatics like onion, garlic, bay leaf, or herbs to the cooking liquid for extra flavor.
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Brush legs with sauce or bbq mop during final 5 minutes for a glazed finish.
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For extra crispy skin, broil legs for 2-3 minutes after simmering.
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Slice into portions to serve if desired. Goes great with classic bbq sides.
Frequently Asked Questions
How long should you simmer pre-smoked turkey legs?
Plan on 15-25 minutes of gentle simmering to fully heat through. Larger legs may take closer to 30 minutes. Check internal temp with a meat thermometer to ensure they reach 165°F.
Can you overcook pre-cooked turkey legs?
Yes, it’s possible to overcook them. Going much beyond an internal temperature of 165°F can lead to dried out meat. Keep the heat low and stick to 15-30 minutes max.
How do you keep pre-smoked turkey legs moist?
Simmering in broth, turning occasionally, and avoiding excess time on the heat will keep them tender and juicy. Resist any urge to boil harshly.
What’s the best way to reheat turkey legs?
Gently simmering in broth on the stovetop is ideal for even heating and maintaining moisture in a pre-smoked turkey leg.
Should you rinse pre-smoked turkey legs before cooking?
A quick rinse and pat dry can help remove excess surface salt and seasoning from the smoking process. But a thorough wash is not needed for pre-cooked meat.
Enjoy Juicy, Tender Pre-Smoked Turkey Legs
With this simple stovetop braising method, you can achieve piping hot, juicy, tender smoked turkey drumsticks ready to impress any crowd. Just be sure to start with fully cooked pre-smoked legs, monitor your simmer times, and use plenty of broth. Let the savory smoked flavor shine through. For even more cooking inspiration, check out our full collection of amazing turkey recipes. Happy cooking!
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.