These smoked turkey legs are easy to make, ultra flavorful, and need very little hands-on time. Smoker and oven instructions included.
If you are like me, you have memories of enjoying Turkey drumsticks at Disney or any mainstream carnival (or my local Renaissance fair…seriously). Now, every time you crave them, my copycat recipe is your answer!
I typically bake turkey drumsticks, but I was inspired by my family’s favorite smoked turkey wings. I tweaked it a little so you can smoke drumsticks, too.Table of Contents
Smoked turkey legs are a delicious fun meal that can be enjoyed year-round. Often found at fairs theme parks, and backyard barbecues, these giant turkey legs have an irresistible smoky flavor and succulent meat. While specialty turkey legs are pre-smoked for convenience, you can easily recreate that appetizing smokey flavor right at home. With just a few simple steps, you’ll have tender, mouthwatering smoked turkey legs cooked to perfection in your own oven.
Why Cook a Smoked Turkey Leg?
Cooking smoked turkey legs in the oven is a great way to infuse an intense smoky taste into the meat. Since the leg is cooked low and slow, the turkey stays incredibly moist and absorbs the rich flavor from the smoking process. Oven-smoked turkey legs can be just as delicious as those cooked on an outdoor grill or smoker, without the hassle. Plus you can enjoy smoky turkey legs any time of the year, regardless of weather or access to specialty equipment.
Choosing and Prepping the Turkey Leg
To start you’ll need to buy an uncooked, bone-in turkey leg preferably with the skin still attached. Look for legs that are roughly 11⁄2 to 21⁄2 pounds each. Rinse the turkey leg under cool water and pat it completely dry, which will help the smoke and seasonings adhere properly. If desired, use a fork to poke holes all over the skin and meat, which allows the flavors to really penetrate deep into the turkey as it cooks.
Creating That Coveted Smoky Flavor
Since the turkey isn’t pre-smoked, we’ll need to recreate that flavor right in the oven. There are a couple easy ways to impart a delicious smoky essence:
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Liquid Smoke: Brush on 1-2 teaspoons of liquid smoke evenly over the entire surface of the turkey leg.
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Wood Chips: Soak 1⁄2 cup of wood chips such as hickory, apple, cherry, or mesquite in water for at least 30 minutes. Drain well and wrap them in a foil pouch with holes poked on top. Place the foil pouch of wood chips directly on the oven rack while cooking.
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Smoker Box: Use a steel smoker box filled with soaked and drained wood chips. Put the smoker box right on the oven rack near the turkey.
Seasoning the Turkey Leg
In addition to the smoky flavor, you’ll want to add seasoning to give the turkey leg even more oomph. Try a simple dry rub of salt, pepper, brown sugar, garlic powder, onion powder, paprika, and chili powder. For more complexity, use your favorite store-bought poultry seasoning or make a homemade blend. Generously coat the turkey leg on all sides with the seasoning mix.
Oven Roasting for Maximum Juiciness
The key to achieving juicy, tender smoked turkey legs is slow roasting them at a low temperature. Preheat your oven to 275 oF. Place the seasoned turkey leg on a wire rack set on a foil-lined baking sheet. This allows air to circulate under the leg for even cooking.
Insert an oven-safe meat thermometer into the thickest part of the thigh without touching the bone. Roast the turkey leg for about 1 hour and 20 minutes, until the thermometer reaches 165 oF internally. Basting the leg with turkey stock or melted butter every 20 minutes helps keep it super moist.
For extra crispy skin, turn the oven to broil for 2-3 minutes at the very end to finish it off.
Resting and Carving the Turkey
Once cooked through, remove the pan from the oven and let the turkey leg rest for 10-15 minutes before slicing into it. This resting period allows the juices to redistribute evenly. Use a sharp carving knife to cut the meat from the bone in nice, thick slices.
Alternatively, simply serve the turkey leg whole for a fun, hands-on dining experience. Provide plenty of napkins and enjoy!
Complementary Side Dishes
There are so many delicious sides that pair wonderfully with oven-roasted smoked turkey legs. Here are some great options:
- Mashed potatoes or sweet potatoes
- Macaroni and cheese
- Coleslaw or potato salad
- Baked beans
- Corn on the cob
- Cornbread or biscuits
- Fresh greens salad
Helpful Tips for Oven Smoked Turkey Legs
- Choose uncooked, bone-in legs for the best texture and flavor
- Poke holes in the skin for maximum smoke absorption
- Use wood chips, liquid smoke or a smoker box to impart smoky taste
- Season well with a dry rub or poultry seasoning
- Roast at 275 oF until the internal temperature reaches 165 oF
- Baste frequently with stock or butter to prevent drying out
- Allow to rest before slicing for juicy meat
- Serve with classic BBQ sides like coleslaw and baked beans
With this easy method, you can enjoy tender, juicy smoked turkey legs with incredible flavor right from your home oven. Impress your family at the next picnic or weekend gathering with your own oven-smoked turkey legs. The delicious smell of smoky, seasoned turkey and the sight of these giant golden legs will have everyone eager to dig in!
Tips to make the best recipe
- Don’t cook on high heat. Avoid turning up the heat in an attempt to cook faster. Because turkey legs have a lot of muscles and tendons, it takes 3 to 4 hours for the collagen to melt. The result is beautifully moist, tender meat! Otherwise, you’ll end up with really tough turkey legs.
- Use a meat thermometer. My #1 tip when working with any kind of meat is to always check the internal temperature during the cooking process. Once the meat reaches 165F, it’s ready to enjoy.
- Get perfectly crispy skin. If you are one to enjoy the crispy skin of meat, I recommend broiling the turkey for 1-2 minutes at the end.
- Completely submerge the turkey legs. Dip the turkey legs entirely in the brining liquid for even brining and consistent texture and flavor.
To store. Allow the turkey legs to cool, and refrigerate them in an airtight container for three days.
To freeze. Place leftover turkey in a ziplock bag and store it in the freezer for up to 6 months.
To reheat. Reheat smoked turkey legs in the oven, covered. Or steam them to prevent them from drying out.
Although it really depends on the smoker, light wood chips like cherry or apple work well for this recipe because it isn’t overpowering. If you prefer a super smoky flavor, opt for oak or hickory.
No, that’s not required. In fact, you want it to retain the flavor as much as possible.
I don’t recommend brining the meat for over 24 hours. Overbrining will break down your meat and make it way too salty to consume.
Sure, you can! Remember to thaw your frozen turkey legs before brining them so they absorb all the beautiful flavors.
Why this recipe works
- Perfect for making ahead. The recipe is pretty hands-off once you brine, dry rub, and set up the turkey legs for smoking.
- It’s a great alternative to whole turkey. While I love a traditional whole roasted turkey, making smoked turkey legs simplifies things. Also, if your family fights over the last turkey leg every time you cook one (like mine), no one misses out.
- Works for all occasions. This versatile recipe is a crowd-pleaser for a big family meal, backyard cookout, or Thanksgiving or Christmas dinner (along with my smoked ham!).
One of my favorite things about this recipe is that you need just a handful of simple ingredients to make this flavorful dish. Here’s what you’ll need:
- Turkey legs. When buying turkey legs, look up the percentage of retained water and if the turkey is basted. We don’t need a pre-basted turkey because we’ll be brining them ourselves. Instead, look for plump turkey legs, ideally from a butcher, NOT a grocery store. If the turkey is lean and has less water retention, reduce the cooking temperature by 20-25°F.
For the brine.
- Water. Base for the brining liquid.
- Coarse salt. Kosher salt and sea salt work well with this recipe.
- Curing salt. This unique salt (Sodium nitrate) is used for wet-curing of meats. You get the perfect pink color inside (similar to a smoked ham).
- Brown sugar. Brining is all about balancing the flavors. And the brown sugar does just that and adds a bit of sweetness.
- Bay leaves, cloves, mustard seeds, and peppercorns. My preferred spice mix for the brine. These four particular spices complement one another very well.
- Ice cubes. It cools down the hot brine so it can be safely placed in the refrigerator.
For the dry rub.
- Brown sugar. For a little bit of sweetness and the irresistible, crispy caramelization!
- Coarse salt and black pepper. For the seasoning.
- Garlic powder. For the bold garlic flavor.
- Smoked paprika. For a touch of heat.
Find the printable recipe with measurements below.
Oven Baked Smoked Turkey Legs/Drums
FAQ
How do you heat up smoked turkey legs in the oven?
How to cook a fully cooked smoked turkey in the oven?
Should I wrap my turkey legs in foil?
How do you cook smoked turkey legs in the oven?
To cook already smoked turkey legs in the oven, you will need: Instructions: 1. Preheat your oven to 350 degrees Fahrenheit. 2. Line a baking sheet with aluminum foil. 3. Brush the turkey legs with olive oil. 4. Sprinkle the turkey legs with smoked paprika, garlic powder, onion powder, salt, and pepper.
Can you cook smoked turkey legs at 165 degrees?
Fortunately, cooking smoked turkey legs to tender, juicy perfect isn’t difficult — it just involves a little patience and a few simple rules. Turkey, whether you’re cooking it at home or it comes pre-cooked and smoked, is safe to eat at an internal temperature of 165 degrees Fahrenheit, per the USDA.
Are smoked turkey legs Smoky?
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 you’re new to the world of smoking this is a great recipe to start with.
Can you cook already smoked turkey legs from frozen?
Yes, you can cook already smoked turkey legs from frozen. However, they will take longer to cook than thawed turkey legs. To cook already smoked turkey legs from frozen, preheat your oven to 350 degrees Fahrenheit. Place the turkey legs on a baking sheet lined with aluminum foil.