Smoked turkey legs are the ultimate treat for BBQ lovers. Juicy and flavorful, they’re a must-try for anyone looking to step up their backyard cooking game or serve up something different for Thanksgiving. These smoked turkey drumsticks surprisingly easy to make, even if you’re new to smoking meat. And they’re easy to make gluten-free, dairy-free and paleo.
If you’ve ever enjoyed turkey legs at a state fair, you know how irresistible they are. Tender, perfectly smoked meat paired with a bold and flavorful barbecue sauce.
I recently posted this Smoked Turkey Breast if you’re looking for a unique meal for the holidays, or if you’re serving a larger group, I have this Traeger Smoked Turkey with a more traditional flair that can be made with any pellet smoker.
Sorry for the influx of smoked turkey recipes all at once, but I was excited to share these before Thanksgiving!
As a seasoned food blogger, I’m always excited to test out new ingredients and recipes. And when I discovered Frick’s smoked turkey legs, I knew I had to try them. With their renowned smoky flavor and tender meat, Frick’s turkey legs have achieved an iconic status at fairs and festivals across the country. But I wanted to figure out the best way to cook them at home to achieve maximum juiciness and flavor.
After extensive research and testing every cooking method imaginable, I’m ready to share my secrets for cooking Frick’s smoked turkey legs to absolute perfection. Follow these tips and techniques for the most mouthwatering, crowd-pleasing turkey legs you’ve ever tasted!
Prep Work is Key
Proper prep is the first step to cooked-to-perfection Frick’s smoked turkey legs
- Rinse legs under cold water and pat completely dry
- Trim any excess fat or stray feathers
- Lightly coat legs with olive oil or butter to ensure a juicy texture
- Generously season legs with spices like smoked paprika, garlic powder, cayenne pepper, etc.
Letting the legs marinate for 2-4 hours before cooking allows the flavors to totally penetrate the meat. Now they’re ready to be cooked using one of the fabulous methods below.
Oven Roasting for Easy, Crispy Turkey Legs
Roasting in the oven is my go-to for cooking Frick’s turkey legs with minimal fuss
- Preheat oven to 325°F
- Place legs on a foil-lined baking sheet, not touching
- Roast 60-90 minutes until internal temperature reaches 165°F
- Brush with olive oil and broil 2-3 minutes at the end for crispy skin
The result is turkey legs with deliciously crispy, golden brown skin and juicy, tender meat imbued with subtle smoky essence. Yum!
Grilling Adds Irresistible Smoky Char
For next-level flavor, try grilling Frick’s turkey legs:
- Grill legs over medium-high heat for 12-15 minutes per side with grill lid closed
- Baste with barbecue sauce the last few minutes if desired
- Grill until internal temperature hits 165°F
Grilling gives the turkey legs a wonderful charred exterior and enhanced smoky taste that takes these already delicious legs over the top.
Air Frying Makes Crispy, Mess-Free Turkey Legs
My favorite shortcut for crispy Frick’s turkey legs is air frying:
- Preheat air fryer to 380°F
- Lightly oil legs and air fry 15-20 minutes, flipping halfway
- Fry until internal temperature reaches 165°F
- Check often and brush with oil to prevent drying out
The air fryer makes turkey legs with Uber-crispy skin and incredible smoky flavor, without the mess or excess oil from deep frying.
Double Smoking for Extreme Smoky Essence
For smoked turkey leg fanatics, try smoking the legs twice:
- Smoke at 225°-250°F for 1-2 hours until internal temperature hits 165°F
- Increase heat to 300°F last 15-30 minutes if desired
The double smoking intensifies the signature smoky taste, taking these turkey legs over the top!
Seasoning and Serving Suggestions
I love getting creative with seasonings and serving ideas:
- BBQ Dry Rub – Smoked paprika, brown sugar, garlic, mustard powder
- Jamaican Jerk – Allspice, thyme, jalapeño, lime zest
- Serve with ranch, BBQ sauce, honey mustard
- Pair with mac & cheese, mashed potatoes, cornbread
With the right prep, cooking method, seasonings, and sides, you can enjoy insanely delicious Frick’s smoked turkey legs at home. I hope these tips help you achieve smoky, juicy, drool-worthy turkey leg perfection. Now get cooking and savor the flavor of these iconic turkey legs!
Do I have to brine it?
While not strictly necessary, brining smoked turkey legs is a simple yet effective technique to enhance its flavor, moisture, and tenderness.
Here’s how it works:
- Juicy and moist – salt draws moisture into the meat, ensuring juicy results.
- Flavorful – the brine infuses the turkey legs with a delicious blend of herbs, spices, and other seasonings.
- Tender – brining helps tenderize the meat.
- Enhanced smoke flavor – brined turkey legs absorb smoke more evenly, resulting in a smoky, flavorful crust.
Oven Baked Smoked Turkey Legs/Drums
FAQ
How to cook fricks smoked turkey legs?
For a single drumstick, heat at 350°F for 45 minutes. For multiple drumsticks, heat at 350°F for 15 minutes per pound.
How to cook smoked turkey legs from the store?
Smoke at 225° for a two hours or until the internal temperature reaches 145°F. Once the turkey leg reaches 145°F increase the temperature of the smoker to 275°F and brush bbq sauce on the turkey. Continue cooking until turkey reaches an internal temperature of 165°F.
How do you heat up fully cooked smoked turkey legs?
Storage – Store any leftover turkey legs in an airtight container in the fridge for up to 5 days. Reheating – To reheat, place in a baking dish and cover with a loosely fitted piece of foil. Place in a 350°F oven and warm for 45 minutes to 1 hour, until heated through.
Are store-bought smoked turkey legs fully cooked?
I buy pre-cooked, smoked turkey at the grocery store. But, they still need to be slow-baked to tenderize the tendons and make them meatier and easy to eat. Preheat oven to 250. While the oven heats, put the turkey legs into a baking pan or large covered casserole dish (not touching).