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.
Smoked turkey legs are a popular fare at theme parks, fairs, and backyard barbecues. With their iconic giant size and irresistible smoky flavor, it’s no wonder they have become a crowd favorite. But cooking smoked turkey legs properly can be tricky business. Undercook them, and you’ll end up with rubbery, raw meat. Overcook them, and you’ll have dry, stringy drumsticks. So how long should you cook pre-smoked turkey legs to get them just right? Let’s break it down.
Choosing Your Turkey Legs
The first step is selecting high-quality smoked turkey legs. Look for legs that are large, with even coloring and no blemishes. Fresh or frozen pre-smoked drumsticks are widely available at major grocery stores and online retailers. Fresh legs should be cooked soon, while frozen ones can be stored longer. Thaw frozen legs in the refrigerator before cooking.
Inspect the legs carefully and rinse if needed. Pat dry thoroughly before seasoning. Turkey legs typically weigh 1.5 to 2.5 pounds each. Their large size means they take longer to cook than chicken drumsticks.
Seasoning for Maximum Flavor
Though pre-smoked, turkey legs benefit from added seasoning. A salt-free poultry or barbecue rub boosts flavor For bolder seasoning, try a spicy Cajun blend Brush with oil before applying the rub, to help it adhere.
You can also glaze the legs while cooking for more flavor and moisture. Basting with barbecue sauce is a popular method. Apple juice, honey, and teriyaki glazes also work well. Avoid sugary glazes until the end to prevent burning.
Oven Roasting Times
Oven roasting is a convenient hands-off cooking method for smoked turkey legs. Use a roasting pan fitted with a rack to elevate the legs, for even cooking. Here are approximate roasting times
-
1.5 lb leg: 60-75 minutes at 350°F
-
2 lb leg: 75-90 minutes at 350°F
-
2.5 lb leg: 90-120 minutes at 350°F
Rotate the legs halfway through roasting. Check temperature early and extend roasting if needed. Let rest 10 minutes before serving.
Grill and Smoker Times
The barbecue is a natural cooking choice for smoked turkey legs. On a gas or charcoal grill, cook with indirect heat at 325-350°F. Hickory, cherry, apple, and pecan smoking woods complement turkey.
Approximate grill/smoker times:
-
1.5 lb leg: 60-75 minutes
-
2 lb leg: 75-90 minutes
-
2.5 lb leg: 90-120 minutes
Rotate and flip legs periodically. Baste with glaze during last 15-30 minutes if desired.
The Foolproof Method
The only surefire way to tell when smoked turkey legs are done? Use a meat thermometer! Turkey should reach 165°F internally. Insert the thermometer into the thickest part of the leg, taking care not to hit bone.
Properly cooked legs will be piping hot throughout. The meat will pull away from the bone slightly. Let rest 10 minutes before digging in. Now you can enjoy perfect smoked turkey legs anytime.
Cooking Smoked Turkey Legs to Perfection
Smoked turkey legs deserve patience and care to unlock their full flavor potential. Resist any temptation to rush the process. Long, slow cooking is key for large, bone-in cuts like legs.
While approximate times are helpful guidelines, always rely on an instant-read thermometer for the best results. This eliminates any risk of undercooked poultry. For food safety, turkey legs must reach a minimum internal temperature of 165°F.
With the proper roasting, grilling, or smoking time, smoked turkey legs turn out juicy, tender, and smoky-sweet. A few trial runs will help you master the technique. Your patience will be rewarded with finger-licking turkey legs worthy of any theme park or backyard barbecue.
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.
Add flavor to everything you’re cooking
shop over the fire spice lines
- 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
How to Make Smoked Turkey Legs
This recipe could not be any easier, so let’s get this holiday dinner started. After following a few simple steps, you’ll be well on your way to turkey leg bliss!
The brine is the first step for the best smoked turkey legs, but you’ve got to prepare it the night before smoking. This is because the turkey legs need to soak in it overnight. If you’re curious about all the benefits of brining, check it out in my article The Benefits of Brining.
You’ll want to use warm water, not cold water so that the brown sugar dissolves easily. With all the brine ingredients mixed in a large container, glass bowl, or giant Ziplock bag, place the turkey legs inside. Place covered or sealed in the fridge, preferably overnight.
About 3 hours before you’re ready to serve your smoked turkey legs for Thanksgiving dinner, pull them out of the brine. Discard the liquid. Place the legs on a sheet pan and pat the legs completely dry with paper towels. Sprinkle my BBQ rub generously over the turkey legs.
Preheat your smoker to 250 degrees F, cooking indirectly. Add your favorite wood chips or wood chunks to help develop the smoky flavor. Cook the turkey legs for about 2-2.5 hours or until the internal temperature of the turkey reaches 175 degrees F.
About 30 minutes before the turkey meat is cooked, warm your local honey in a small cast iron pan. Add the chili flakes and my FYR Red Hot Sauce. Mix well and with a pastry brush glaze the outside of the turkey legs 2-3 times just before pulling them off.
After about 5 minutes, the smoked turkey legs are rested and ready to enjoy. Don’t forget to finish with a sprinkling of those tasty sesame seeds and chopped chives!
Oven Baked Smoked Turkey Legs/Drums
FAQ
How long do I heat up an already smoked turkey leg?
How long does it take for a smoked turkey leg to get tender?
How long do you cook smoked turkey legs on the stove top?
How to cook a pre-smoked turkey?
How long to cook smoked turkey legs?
Here’s how long to cook smoked turkey legs, depending on how you’re smoking them: Add your favorite wood chips or charcoal to a smoker, and preheat the smoker to 250 to 275 degrees F (120 to 135 degrees C). Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees F (75 degrees C).
How do you cook smoked turkey legs in a slow cooker?
Add the smoked turkey legs to the slow cooker and coat them evenly with the mixture. Cover the slow cooker and cook on low heat for 4-6 hours, or until the turkey legs reach an internal temperature of 165°F. Using tongs, carefully remove the turkey legs from the slow cooker and place them on a serving dish. Serve hot and enjoy!
How do you smoke a turkey leg in a smoker?
Add your favorite wood chips or charcoal to a smoker, and preheat the smoker to 250 to 275 degrees F (120 to 135 degrees C). Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees F (75 degrees C). Use a meat thermometer for most accurate results.
How to cook store bought smoked turkey legs?
To cook store bought smoked turkey legs, you will need: Instructions: 1. Preheat your oven to 350 degrees Fahrenheit. 2. Line a baking sheet with aluminum foil. 3. Place the turkey legs on the baking sheet. 4. In a small bowl, combine the olive oil, smoked paprika, garlic powder, salt, and black pepper. 5.