These smoked turkey legs are just like the ones you get at the Disney parks and Renaissance fairs — but better! Tender, juicy, and super smoky and flavorful thanks to an overnight brine and a braise in the oven to finish. (The best way to smoke turkey legs, imo!)
If youre new to the world of smoking this is a great recipe to start with.
These smoked turkey legs are definitely more of a summer-early fall seasonal dish just because it involves cooking outdoors. Unlike grilling, however, smoking is mostly hands off. It doesnt require you standing outside the entire time youre cooking, which makes it ideal as the weather gets colder.
Like all smoker recipes, this is a low-and-slow cooking process. But compared to larger cuts of meat which can take 8+ hours to cook, these turkey legs only need about 3.5 hours of active cook time.
Since Jimmy makes these turkey legs for us so often over the summer (and well into fall) I asked him to write up the recipe so I could share it with you.[feast_advanced_jump_to]
Brining turkey legs before roasting is a great way to ensure they turn out incredibly moist, tender and packed with flavor. The salt and sugar in the brine work together to season the meat while also helping it retain moisture as it cooks. With just a few simple ingredients and some time, you can transform your holiday turkey legs into a delicious centerpiece worthy of any festive meal.
Why Brine Turkey Legs?
Brining provides several benefits that take your turkey legs from dry and bland to succulent and full of flavor
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Retains Moisture – The salt in the brine allows the turkey legs to hold onto more moisture as they cook, keeping them incredibly juicy.
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Enhances Flavor – Salt, sugar and aromatics infuse deep into the meat to season it throughout. This amps up the overall flavor.
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Tenderizes – The brine helps break down muscle fibers in the meat, resulting in more tender turkey legs.
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Promotes Browning – Brined turkey legs brown better in the oven for crispy skin.
How Long to Brine Turkey Legs
The ideal brining time for turkey legs is 8 to 12 hours. This gives enough time for the brine to fully penetrate and properly season the meat However, if you’re short on time, you can brine for as little as 4 hours For a more intense flavor, brine up to 24 hours.
Ingredients Needed for Brining
- 1 gallon cool water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- Aromatics like garlic, onions, herbs, citrus (optional)
The basic brine requires just water, salt and sugar. Feel free to add any extra flavors you like such as smashed garlic cloves, quartered onions, bay leaves, whole peppercorns, citrus slices or fresh herbs.
Step-by-Step Brining Method
Brining turkey legs is simple to do:
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Make the brine – In a large pot, combine the cool water, salt, brown sugar and any aromatics. Heat over medium, stirring occasionally, until the salt and sugar fully dissolve. Remove from heat and let cool completely.
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Submerge turkey legs – Place the turkey legs in a container large enough to hold them and the brine. Pour the cooled brine over the legs until completely submerged. Cover and refrigerate for 8 to 12 hours.
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Remove from brine – Take the turkey legs out of the brine and pat dry with paper towels. Discard the used brine.
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Roast as desired – The turkey legs are now ready to be cooked using your preferred roasting method.
Cooking Brined Turkey Legs
After brining, turkey legs can be roasted, smoked, grilled or cooked any way you like.
- Roast at 350°F on a rack over a pan until internal temperature reaches 165°F
- Grill or smoke over indirect heat at 300°F for 1 to 2 hours
- Deep fry at 350°F for about 5 minutes per side
Brined turkey legs can also be cooked sous vide for ultimate tenderness. Simply seal seasoned legs in bags then cook at 165°F for 2 to 4 hours.
Serving Suggestions
Brined turkey legs pair beautifully with lots of classic holiday flavors:
- Roast with onions, carrots and potatoes
- Serve with cranberry chutney or sauce
- Make turkey leg sandwiches with stuffing and gravy
- Fry up brined turkey legs for game day snacks
- Pair with autumn vegetable sides like roasted Brussels sprouts, butternut squash or sweet potatoes
Turkey Brining Tips
- Use a non-reactive container like stainless steel, plastic or glass. Avoid aluminum.
- Make sure legs are fully submerged in the brine. Weigh them down if needed.
- Rinse legs after brining and pat very dry before cooking for best crisping.
- Store brined legs in the fridge up to 2 days before cooking.
- Save extra brine in the fridge for brining chicken, pork chops or any lean meat!
Brining is an easy way to guarantee flavorful, juicy turkey legs for your next holiday feast or anytime you want to enjoy incredible roasted turkey. With this simple process, you’ll never have to deal with dry, bland turkey again!
Jimmy Says: About This Recipe
Since moving back east from our two years in Los Angeles, Rebecca and I have had to adjust to some big differences. Some of those changes were easy, like once again experiencing the joy of fall weather. Others were harder, like being in a city with fewer varieties of tacos.
The hardest adjustment though — the one we did not see coming — was the turkeys.
There is a flock of Turkeys in our neighborhood in Boston and they are… the absolute worst. Someone down the block feeds them, and theyre big and mean and completely unafraid of people. Theyre either aloof, standing in the road blocking all traffic, or theyre aggressive and will chase you from your car to your house.
So when I decided to try making Alton Browns DIY cardboard box smoker, Id be lying if I didnt say choosing to test it with turkey legs wasnt fueled in part by vengeance.
And you know what? I have to give turkeys credit for something — they really are so damn delicious. And theyre at their absolute best when smoked.
How Brining Prevents Dry Turkey Meat
If you hate turkey because you think its always dry, I get it. Turkey is notoriously difficult to cook perfectly without drying out. This can be prevented easily with a step called brining.
For smoking turkey legs, I like to use a super flavorful liquid brine as opposed to a dry brine. Smoking takes hours, and we want the extra security of more liquid inside the meat.
By brining the legs for at least four hours or (even better) overnight, youll get a lot of flavor inside the meat, and prevent the turkey legs from drying out. It also gives the salt time to start dissolving some of the muscle proteins in the turkey legs, meaning a more tender turkey for you!
Low and slow cooking is one of the best ways to keep meat juicy, and ain’t nothing slower or lower than smoking meats, baby.
To make the brine: Bring one quart of water to a boil on the stove. Stir in the salt, sugar, aromatics, and seasonings. Turn off the heat and let sit for 30 minutes, then pour it into large brining container along with 3 quarts cold water. Refrigerate until very cold before submerging the turkey legs.
How to brine Turkey Legs
FAQ
Should I brine my turkey legs before cooking?
What is the proper way to brine a turkey?
Do you rinse turkey after brining?
Is it better to wet brine or dry brine a turkey?