How To Cook Smoked Turkey Legs Southern Style – A Step-by-Step Guide

Smoked turkey legs are a quintessential southern delicacy. When cooked right, they are fall-off-the-bone tender with a lovely smoky flavor. Follow this step-by-step guide to make perfect southern style smoked turkey legs at home.

Overview

Cooking smoked turkey legs southern style is an art form built on tradition. The keys are a flavorful dry rub, proper brining, and low and slow smoking. With the right technique, you’ll end up with juicy, aromatic turkey legs with that iconic smokiness.

This is a traditional southern technique using a smoker, but you can also adapt it for the oven. The flavor payoff is well worth the effort. Let’s get smoking!

Ingredients

• 4 turkey legs
• 1 cup apple juice or apple cider
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Hickory wood chips, chunks or pellets

Equipment Needed

• Large stock pot or container for brining
• Meat injector (optional)
• Meat thermometer
• Smoker (offset smoker, pellet grill, etc.)
• Spice grinder or mortar and pestle

Step 1 – Trim and Prep the Turkey Legs

Rinse the turkey legs under cold water and pat them completely dry. Use a sharp knife to trim off any loose skin or fatty areas. Remove the foot if still attached.

Make small slits all over the legs with the tip of a knife to help the brine and rub penetrate deeper.

Step 2 – Make the Brine

In a large non-reactive container, combine the apple juice, salt, and 2 quarts of water. Stir until the salt has dissolved

Submerge the legs in the brine, adding more water if needed to cover. Brine the legs for at least 4 hours, or up to 12 hours in the refrigerator.

This step infuses the meat with flavor and keeps it juicy during smoking.

Step 3 – Prepare the Rub

In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, thyme, black pepper, and cayenne pepper. Grind to a fine powder using a mortar and pestle or spice grinder.

Step 4 – Apply the Rub

Remove the legs from the brine and pat them completely dry. Generously coat the legs all over with the rub, pressing it into the slits. Work the rub into every crevice.

For extra flavor, inject each leg in a few spots with the brine before applying the rub.

Step 5 – Smoke the Turkey Legs

Set up your smoker or grill for indirect cooking at 225-250°F, adding soaked wood chips for smoke flavor. Hickory, oak, cherry, and apple all work great.

Place the legs on the smoker rack away from direct heat. Maintain even low temperature and thin blue smoke throughout the cook.

Smoke the legs for about 3-4 hours until the internal temperature reaches 165°F. Spritz with apple juice every hour for added moisture and flavor.

Step 6 – Finish and Serve

When the legs are fully cooked, transfer them to a platter to rest for 10-15 minutes. This allows the juices to redistribute.

Slice into the thickest part of the leg to check for doneness. The meat should be pull-apart tender.

Serve the smoked turkey legs with classic southern sides like collard greens, mac and cheese, cornbread, or potato salad. Enjoy this smokey, soulful southern specialty.

Tips for Success

• Use fresh, high-quality turkey legs, preferably with skin and bone-in for best flavor.
• Keep the smoker temperature steady and low around 250°F.
• Use a water pan or spritz to prevent drying out.
• Let the legs rest before slicing for juicier meat.
• Play with rub flavors like brown sugar, chili powder, lemon pepper.
• Hickory, apple, and cherry wood add classic smoke flavor.

How to Make Smoked Turkey Legs in the Oven

Don’t have a smoker? You can still make deliciously smoky turkey legs in a regular oven:

Follow steps 1-4 above up through applying the rub. Skip the direct smoking.

In step 5, roast the rubbed legs in a 250°F oven for about 4 hours until 165°F, tenting foil over the baking sheet.

Every 45 minutes, add 1⁄2 cup of wood chips soaked in water to the bottom of the oven to create smoke.

Finish by resting, slicing, and serving just like smoked legs. The oven method lacks some smoky depth but still imparts lots of flavor.

Sample Recipes for Smoked Turkey Leg Rubs

Brown Sugar Bourbon Rub

• 1/4 cup packed brown sugar
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 2 tablespoons bourbon

Jalapeño Lime Rub

• Zest and juice from 2 limes
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 2 minced jalapeños
• 1 teaspoon black pepper
• 1 teaspoon salt

Cajun Blackening Rub

• 1/4 cup smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons dried thyme
• 1 tablespoon cayenne pepper
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon white pepper
• 1/2 teaspoon ground nutmeg

Frequently Asked Questions

How long should I brine the turkey legs?

• At least 4 hours, up to 12 hours for maximum flavor and moisture.

What type of wood is best for smoking turkey?

• Hickory and apple are classic choices. Oak, cherry, and pecan also work well.

Can I use a pellet grill instead of an offset smoker?

• Yes, a pellet grill like a Traeger works great. Follow same steps.

Should I sauce or glaze the turkey legs?

• You can, but the legs have so much flavor on their own. If saucing, apply near the end.

What temperature do smoked turkey legs need to reach?

• Cook to an internal temperature of 165°F for food safety.

How do I know when they’re done smoking?

• The meat will be very tender and start to pull back from the bone when fully cooked.

Smoked turkey legs are a hallmark southern BBQ specialty. With the right prep and smoking technique, you can achieve fall-off-the-bone tender, smokey perfection. Now go fire up that smoker!