Learn the easy steps and tips for how to cook already smoked turkey legs on the stovetop. This recipe requires just a handful of ingredients, and takes only 30 minutes to simmer the most melt-in-your-mouth tender pre-cooked turkey legs!
Mouthwatering smoked turkey legs are an irresistibly meaty and delicious main dish for any occasion. Not only are they perfect for a smaller gathering at Thanksgiving, holidays, and special occasions, this recipe is so quick and easy that its even great for a casual weeknight meal.
Pre-smoked legs are often available to purchase in many grocery stores as a “ready-to-eat” precooked meat. But there is just no denying that reheating the drumsticks makes for the most enjoyable dish. That being said, you do not want to simply pop them in the microwave until hot. Your turkey legs will turn out somehow both dry and rubbery, and obviously no one wants that.
Instead, it is best to cook pieces of smoked turkey by adding moisture back to the meat. In this recipe we gently simmer the legs in a pot of water or chicken broth. That is all you need! Here we also add aromatics like onion and garlic to the pot.
This gives the broth an extra bump of savory flavors – but those are optional if you prefer to keep this as a 2-ingredient recipe. Either way, the turkey drumsticks reheat to the perfect level of fall-off-the-bone moist and tender in only about 20 minutes.
Serve alongside your favorite holiday or everyday comfort food sides… Whether you like to pick up and devour a whole drumstick with your hands, or enjoy as a bit more of an elegant entree to plate and share, these turkey legs are sure to satisfy!
Pre-smoked turkey leg. One drumstick is approximately 1-2 generous portions. Lightly rinse each leg under cold water and pat dry with a clean towel. Smoked meats tend to be high in sodium, so rinsing will help reduce that sodium a bit.
Water or chicken broth. You need just enough to cover the legs in a large stock pot or heavy bottom pan.
Onion and garlic. These two sharp and delicious aromatics are great to balance the smoky, savory flavors of the turkey. They are optional, but I highly recommend including for the most succulent drumsticks.
Bay leaf. An earthy and almost floral dried herb that enhances the savoriness of the meat, onion, and garlic.
Learn the easy steps and tips for how to cook already smoked turkey legs on the stovetop. This recipe requires just a handful of ingredients, and takes only 30 minutes to simmer the most melt-in-your-mouth tender pre-cooked turkey legs!
To store leftovers, place the smoked turkey legs in an airtight container and refrigerate for up to 3-4 days.
When ready to reheat, place them in a pot with a splash of water or broth, cover, and warm over low-medium heat on the stove until heated through. Alternatively, you can microwave them in a microwave-safe dish, covered, checking and stirring every minute to ensure even heating.
Smoked turkey legs are a beloved treat that you can find at theme parks, state fairs, and barbecue restaurants across the country. Their rich, smoky flavor and fall-off-the-bone tenderness make them irresistible. But did you know that boiling smoked turkey legs after cooking takes them to a whole new level of deliciousness?
I discovered that gently simmering pre-smoked drumsticks in broth unlocks their full potential. The poaching makes the meat unbelievably moist and tender. It also allows you to impart extra seasoning into the turkey. After trying various boiling times, I’ve dialed in the ideal duration for spectacular results.
Follow my guide to learn everything you need to know about how long to boil smoked turkey legs after smoking I’ll share my tips on maximizing flavor and texture With this simple process, you can enjoy theme park-worthy turkey legs at home anytime.
Why Boiling is Key for Smoked Turkey Legs
Hot smoking gives turkey legs their signature smoky flavor. But it can leave the meat tough and dried out. Before boiling, smoked drumsticks will likely be:
- Chewy and fibrous
- Dry or unevenly moist
- Lacking in flavor besides smokiness
Gently poaching the legs after smoking fixes these issues, The moist heat helps break down connective tissues This leaves the meat succulent and fork-tender,
Boiling also allows seasonings to deeply penetrate the turkey. Feel free to get creative with herbs, spices, broths, and aromatics. The drumsticks will soak up all that delicious flavor.
Overall, brief poaching takes smoked turkey legs from dry and chewy to juicy and melty. It unlocks their full potential for an incredible meal.
Step-By-Step Guide to Boiling Smoked Turkey Legs
Follow this simple process for perfect boiled turkey legs every time:
1. Prepare Fully Cooked Drumsticks
Purchase pre-smoked, fully cooked turkey legs. Avoid any with raw looking areas. Rinse under cold water and pat dry with paper towels. This removes excess surface saltiness from smoking.
2. Submerge Legs in Seasoned Liquid
Place drumsticks in a large pot and add water, broth, or other poaching liquid to cover. Season generously with salt, herbs, pepper, citrus, garlic, onions, etc.
3. Simmer Until Fork Tender
Bring liquid to a boil over high heat. Then reduce heat and simmer gently, partially covered, for 1.5 – 2 hours.
4. Check Internal Temperature
Test temperature using an instant read thermometer. Turkey should reach 165°F. If under, continue simmering and checking every 20 minutes until done.
5. Remove and Serve
Take drumsticks out of poaching liquid when fully cooked through. Enjoy immediately, or chill and reheat later.
That’s all it takes for the juiciest smoked turkey legs ever!
How Long Should You Boil Smoked Turkey Legs?
I tested boiling times from 1 to 3 hours to find the ideal duration. Different lengths impacted moisture, texture, and flavor.
My conclusion: simmer pre-smoked drumsticks for 1.5 – 2 hours for best results. This sufficiently rehydrates and tenderizes the meat without making it mushy.
1 Hour
After 1 hour, turkey legs were still quite tough and chewy. The meat lacked tenderness despite absorbing some moisture.
1.5 Hours
At 1.5 hours, legs were much more tender but could still use a bit more time to reach peak delicousness. This is the minimum I recommend boiling.
2 Hours
The full 2 hours of gentle simmering produced amazing turkey. Drumsticks were fall-off-the bone tender and incredibly juicy.
3 Hours
Boiling for 3 hours resulted in overly soft meat with an almost mushy texture. The flavor also became diluted. Stick to the 1.5-2 hour sweet spot.
For extra large drumsticks, aim for the higher end of the timeframe. Smaller legs may only need 1-1.5 hours. Check doneness instead of going solely by time.
Pro Tips for Perfect Results
Follow these tips and tricks for flawlessly boiled smoked turkey legs every time:
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Use an instant read thermometer to check doneness instead of judging by time alone. Legs are done at 165°F.
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Keep the poaching liquid at a gentle simmer, not a rapid boil, which can make meat tough.
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For the most tender and juicy meat, always opt for the longer end of the boiling time range.
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Season the poaching liquid boldly. Smoky turkey can handle lots of flavor.
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Chill fully cooked legs in the broth overnight for even more moisture infusion.
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Leftovers can be stored refrigerated for up to 4 days and reheated until hot before serving.
Serving Ideas for Succulent Smoked Turkey Legs
Smoked turkey legs really shine when paired with classic barbecue sides:
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Coleslaw – tangy carrot slaw with mayo dressing
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Potato salad – creamy, bacon-studded potato salad
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Baked beans – sweet, smoky beans
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Collard greens – simmered with bacon and vinegar
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Mac and cheese – rich, cheesy pasta
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Cornbread – moist, golden cornbread muffins
Of course, you could skip the sides and devour juicy, fork-tender smoked turkey legs all on their own! Dip them in extra barbecue sauce for even more flavor.
However you choose to serve them, properly boiled smoked drumsticks make for an incredible meal. My tips will help you achieve ultimate texture and taste. With minimal effort, you can enjoy theme park-quality turkey legs straight from your own kitchen.
How to cook already smoked turkey legs
Starting with the preparation, gently rinse the pre-smoked turkey legs under a stream of cool water. This step is especially crucial if you detect a strong saltiness on their surface, which could be from the smoking procedure. After rinsing, take a few paper towels and dab the turkey legs, ensuring they are thoroughly dried.
Choose a cooking vessel, either a sizable pot or a broad skillet, where the turkey legs can sit without being cramped. I used my deep heavy bottom pan.
When youve settled on the appropriate cookware, pour in either chicken broth or water, ensuring the liquid level reaches midway up the legs. By adopting this technique, the turkey legs will reheat in a moist environment, preserving their juiciness and preventing them from becoming desiccated.
Thinly sliced onions, whole garlic cloves, or even a bay leaf can introduce an added layer of depth to the simmering liquid, enhancing the overall taste profile.
Set the stove to medium heat and bring the liquid to a gentle, bubbling simmer. Once youve achieved this simmer, its time to adjust the heat setting to its lowest and add the turkey legs into the pot or skillet. Securely place a lid atop the pot, ensuring that steam is retained within.
The turkey legs require a patient warming period, spanning roughly 20-30 minutes. If you would like them to be fall of the bone tender, add another 30 minutes to cooking time.
Collard Greens: Sauté some garlic and onion in a pot, add washed and chopped collard greens, season with salt, pepper, and a dash of vinegar. Cover and let it cook until tender.
Cornbread: Grab a box mix for ease, or mix cornmeal, flour, milk, an egg, some sugar, and baking powder. Pour into a greased pan and bake.
Black-Eyed Peas: Start with canned black-eyed peas for ease. Sauté onion and garlic, add the peas with some of their liquid, season, and simmer.
Candied Yams: Slice yams thinly, layer in a baking dish with butter and brown sugar, and bake until tender and caramelized.
Mac and Cheese: Boil macaroni, mix with cheese, butter, and a touch of milk. Bake until bubbly.
Yes, store-bought turkey legs are already cooked. You can *technically* eat them as-is right out of the package. However, they will taste much better once properly reheated per this recipe.
Because they are smoked and packaged, the turkey drumstick meat tends to be a bit dry… Which is why reheating them in a savory broth is the best way to rehydrate the turkey and bring out all of those delicious meaty flavors!
Yes, it is possible to cook smoked turkey legs for too long. Over-simmering can result in meat that is either super tough or becomes mushy. Also, be sure to keep the cooking heat on a low gentle simmer. Rough boiling can also easily destroy the tender meat.
Yes, fully cooked smoked turkey legs are pink inside. You might associate pink with undercooked poultry, but the meat turns that pinkish hue because of the smoking process and is nothing to be concerned about.
Turkey is a lean protein that tends to become dry and tough rather easily. Smoking the drumsticks helps to lock in tons of flavor, but does also make the meat tougher. Covering and gently simmering in water or broth reheats the drumsticks, helps to tenderize the meat, and makes them nice and moist without overcooking.
- To get the most tender meat, always opt for a longer simmer at a low temperature. This slow-cooking process allows the flavors to meld and the meat to soften without becoming stringy or tough.
- Turkey necks contain smaller bones. After cooking, be cautious when serving to guests, especially children.
- Smoked turkey legs have a strong flavor profile. Pair them with sides that can complement or contrast that smokiness, such as creamy mashed potatoes, sautéed greens, or a light salad
- Adding fresh herbs like thyme, rosemary, or parsley during the last 30 minutes of cooking can infuse the broth with fresh flavors and aromas.
- Adding vegetables like carrots, celery, or bell peppers during simmering can infuse the broth with additional flavors. These can be strained out later if desired or consumed with the necks.
To store leftovers, place the smoked turkey legs in an airtight container and refrigerate for up to 3-4 days.
When ready to reheat, place them in a pot with a splash of water or broth, cover, and warm over low-medium heat on the stove until heated through. Alternatively, you can microwave them in a microwave-safe dish, covered, checking and stirring every minute to ensure even heating.
How to Prepare Store Bought Smoked Turkey Legs. Quick and Easy Short Cut Jerk BBQ or Any BBQ Sauce
FAQ
How long does it take to boil a smoked turkey leg?
In a large pot over medium-high heat, bring the turkey leg and stock to a boil. Reduce the heat to low and simmer for 30 minutes.
How long does it take for a smoked turkey leg to get tender?
Stick the pan in the oven and slow-bake for about 2 hours ~ turn the legs over after 2 hours, and then let them slow-bake for ANOTHER 2 hours ~ the longer they slow-bake, the more tender they’ll be. (If you want, you can throw in a few peeled carrots too, so you have a vegetable with dinner.)
Are smoked turkey legs already cooked?
Since store-bought smoked turkey legs are already pre cooked, we are essentially warming them back up to temperature. I find that the method in which you do that makes all the difference. Avoid the microwave as it will dry out the turkey and make the skin rubbery.
How long to boil smoked turkey wings until tender?
Simmer covered for about 45-60 minutes or until your desired tenderness is reached. They will wilt down as they cook.
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).
Can you cook smoked turkey legs in a slow cooker?
Remember that smoked turkey legs are already cooked, so you are heating through, not actually cooking the meat. Simply place the smoked turkey legs in the slow cooker, add chicken broth so that it just covers the turkey legs, and cook on low for 45 minutes. Check that the meat has reached an internal temperature of 165 F with a meat thermometer.
How do you smoke turkey legs?
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.
How long do you cook a pre smoked turkey?
Cooking time will vary depending on the size of the turkey legs and the heat intensity of your stove. Generally, it takes about 15-20 minutes per side on medium heat until the internal temperature reaches 165°F (74°C). How to cook a pre-smoked turkey? Place your smoked turkey on the broiler try rack and tent securely with tin foil.
How do you reheat a smoked turkey leg?
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. Turkey legs are cooked when an instant read thermometer registers to 165°F. How long does it take for a smoked turkey leg to get tender? How Long to Smoke Turkey Legs?
Can you cook smoked turkey legs ahead of time?
Yes, you can cook smoked turkey legs ahead of time. Simply cook the turkey legs according to the instructions, then let them cool completely. Once the turkey legs are cool, you can store them in the refrigerator for up to 3 days. When you’re ready to serve the turkey legs, simply reheat them according to the instructions above.