It’s easy to make these fake Disney World Smoked Turkey Legs, and they taste just like the smoky, salty treat you’d get at a fair or amusement park. These turkey legs are juicy and tender from the brine with a perfectly crispy crust from the grill.
This dish is easy to make when you’re craving it and looks fancy enough to serve at a holiday dinner.
When I was young, trips to Disney World were met with so much excitement. Along with getting to see the coolest place on Earth (because who wouldn’t be excited about that?!), I also got time off from school. As a kid, I’d much rather color pages and play I Spy than work on my multiplication tables, thank you very much.
And the dish I couldn’t wait to eat was the Smoked Turkey Legs! They were perfectly salty and smoked to a rich, dark, and glossy finish. For me, it was those drumsticks that were the main attraction.
We can’t always go to Disney when we want a Smoked Turkey Leg, but I can make these turkey drumsticks that taste just like the real thing, if that’s even possible!
You can also make a lot of them without much trouble, which is always a plus in my house!
Smoking turkey legs is a time-honored tradition that results in irresistibly juicy, tender meat infused with delicious smoky flavor. When cooking these large cuts of meat, holding a steady temperature is crucial for breaking down collagen and achieving the ideal texture. While low and slow smoking between 225-275°F is common, increasing the heat to 300°F can significantly shorten the cooking time. But is 300° too hot for properly smoked turkey legs? Here’s what you need to know about smoking turkey legs at this higher temperature.
Why 300°F Works Well for Smoking Turkey Legs
There are a few key reasons why 300°F can be an effective temperature for smoking turkey legs
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Faster cooking – At 300°F turkey legs will finish much more quickly than lower temp smoking. You can expect roughly 1.5-2 hours total cooking time versus 3-5 hours at 225-275°F. This allows you to enjoy tender, smoked turkey legs in less time.
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Crispier skin – The higher heat helps render fat under the skin more efficiently. This results in crisper more well-browned and textured skin compared to lower temp smoking.
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Retains moisture – Despite the increased temperature, a 300°F smoker can still keep turkey legs very juicy. The accelerated cooking time gives less opportunity for moisture loss.
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Less chance of stall – Hitting an internal stall around 150-170°F is common when smoking turkey legs low and slow. The extra heat power of 300°F pushes through this plateau more quickly.
As long as the legs aren’t overcooked, 300°F smoking can produce excellent results on par with traditional low and slow methods.
Step-by-Step Guide for Smoking Turkey Legs at 300°F
Follow these simple steps for juicy, tender smoked turkey legs in record time using a 300°F smoker:
1. Brine the Turkey Legs
Soaking the legs in a saltwater brine solution for 12-24 hours seasons the meat and helps it retain moisture during smoking.
Dissolve 1⁄2 cup kosher salt and 1⁄2 cup brown sugar per quart of water until fully dissolved. For extra flavor, add any desired aromatics like garlic, peppers, herbs, citrus zest, or spices.
Submerge the legs in the cooled brine and refrigerate overnight. Rinse and pat the legs dry before smoking. The brine helps prevent overcooking and drying out.
2. Apply a Dry Rub
For a flavorful crust, coat the brined legs with a dry rub blend. Use a homemade mixture or premade turkey rub. Let the seasoning penetrate for 30 minutes before smoking.
3. Smoke at 300°F
Set up your smoker or grill for smoking with charcoal and smoking wood chunks. Keep up with adding more charcoal as needed to maintain 300°F.
Place the legs directly on the grill grates or smoker racks. Avoid overcrowding. The higher heat makes consistent temperature easier to sustain.
4. Check Temperature
Start checking the internal temp of the thickest part of the legs after 1 hour of smoking. Remove the legs once they reach 165°F. The meat will continue cooking a bit during resting.
For food safety, turkey legs must reach a minimum internal temperature of 165°F. Use an instant read thermometer for accuracy.
5. Allow to Rest
Let the smoked turkey legs rest for 10-15 minutes before serving. This allows the juices to redistribute for moist, fork-tender meat. The collagen will continue to relax during this time.
Slice into the rested legs and dig into the incredibly juicy, smoke-infused meat!
Signs of Doneness When Smoking Turkey Legs at 300°F
Relying solely on cooking time can lead to underdone or overcooked turkey legs. Look for these visual and textural clues to confirm they are ready:
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Internal temperature of at least 165°F
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Deep, browned color on the skin and outer meat
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Skin looks crisp and rendered
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Meat has shrunk back from the ends of the bones
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Little resistance when piercing with a fork
The legs will firm up compared to their raw state but should still have a discernible jiggle when shaken. Don’t let them stiffen up and dry out.
Turkey Leg Smoking Times at 300°F
Due to variances in size and actual smoker temperature, smoking times can only provide rough estimates. Always use a meat thermometer to gauge doneness accurately.
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Small legs (<2 lbs) – Smoke for 1 – 1 1⁄2 hours
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Average legs (2-3 lbs) – Smoke for 1 1⁄2 – 2 hours
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Jumbo legs (3+ lbs) – Smoke for 2 – 2 1⁄2 hours
On average, turkey legs take roughly 1.5 hours per pound at 300°F. Reduce times slightly for enhanced cooking efficiency if your smoker runs hot.
Tips for the Best Results Smoking Turkey Legs at 300°F
Follow these tips for finger-licking smoked turkey legs straight from a hot 300°F smoker:
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Maintain an even 300°F temperature as closely as possible throughout the entire smoke.
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Brine the legs for the ideal amount of seasoning and moisture retention.
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Apply rub right before smoking so it adheres well.
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Use an accurate leave-in thermometer to monitor internal temp.
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Avoid opening the smoker frequently to prevent heat loss.
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Let the legs rest before serving for a more tender texture.
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Slice open and enjoy immediately for the ideal juiciness.
The Takeaway on Smoking Turkey Legs at 300°F
While low and slow smoking from 225-275°F may be more traditional, using a 300°F smoker produces comparably moist and delicious smoked turkey legs in about half the time. The keys are brining thoroughly to prevent overcooking and pulling the legs promptly once they hit 165°F internally. When done right, hot smoked turkey legs make for incredible party fare with crispy skin and succulent, smoke-infused meat. Give this faster 300°F smoking method a try for your next backyard cookout or game day spread!
How to Make Smoked Turkey Legs
Begin by making the simple quick brine. Add water, brown sugar, both salts, smoked paprika, garlic powder, onion powder, and garlic powder. Bring to boil, stirring constantly until all ingredients have completed dissolved.
Step 2: Once dissolved, stir in ice and cool water to complete cool brine.
Step 3: Place drumsticks into a large container and pour the brine over meat until fully submerged. Let turkey legs soak in the bine in the fridge for 4-24 hours.
Step 4: Once the brine bath is completed, thoroughly rinse off each turkey leg. Pat dry with a paper towel.
Step 5: While the turkey legs are drying, preheat the smoker from 275°F to 300°F.
Step 6: Place turkey legs in the smoker and cook for 1. 5 hours or until the legs reach an internal of a minimum of 167°F.
- Storage: You can keep any extra turkey legs in the fridge for up to 5 days in an airtight container.
- Reheating: To reheat, put in a baking dish and cover with a piece of foil that doesn’t fit tightly. Warm in an oven set to 350°F for 45 minutes to an hour, until hot all the way through.
Smoking times vary from grill to grill. I use a Weber SmokeFire Pellet Grill, and it takes me about 120 minutes to completely cook. Ultimately you want to check the internal temperature and make sure an instant read thermometer registers to 165°F.
Smoked meat naturally has a pink hue, even when fully cooked. Normally there will be a pink ring around the meat with a deeper pink hue towards the center. If the internal temperature reaches a minimum of 165°F, then it is safe to consume.
The main course of these fake smoked turkey legs is simple and tasty. You can serve them at a backyard BBQ in the summer or at a fancy holiday dinner. If you’re having a barbecue, serve this with coleslaw, pasta salad, potato salad, macaroni salad or mac and cheese, or potato salad. For a more formal event, serve this with pumpkin spiced green beans and a Farro Salad for a totally delicious meal!
What ingredients do you need to make Smoked Turkey Drumsticks?
Make easy turkey drumsticks with simple ingredients, many you may already have in your pantry. If you want to brine and grill, you’ll need the following things, which you can either have on hand or get from the store:
Most grocery stores in our area sell turkey legs all year long in the meat counter or butcher section. If you are unable to locate, most stores will special order at no additional cost.
Feel free to use light or dark brown sugar. If you like lighter brown, use that instead of dark brown. I like the deeper, richer caramel flavors of dark brown in this recipe.
Note that we recommend using kosher salt for this recipe. You may use table salt instead, but you will want to half the amount.
Smoked Turkey Legs Recipe
FAQ
How long does it take to smoke a turkey at 300 degrees?
How long does it take to smoke turkey legs?
Is it better to smoke a turkey at 225 or 250?
How long do you smoke turkey legs in a smoker?
With your smoker preheated to 225 degrees F, you’re ready to place your turkey legs directly on the grill grates, close the lid, and smoke for approximately 1.5 hours with your favorite wood. Pull the legs off the smoker when the internal temperature has reached 175 degrees F.
What temperature should smoked turkey legs be cooked at?
We recommend setting up the grill or smoker for indirect heat to cook at 300°F. This seems to be the best temperature for smoking turkey legs. Any lower your smoked turkey legs will not only take forever but the skin likely won’t crisp up. Any higher and you risk burning the sugar in your BBQ rub.
How do you smoke turkey legs on a pellet grill?
Here are the steps involved in smoking turkey legs: 1. Preheat the pellet grill to 225 degrees Fahrenheit. 2. Place the turkey legs on the grill, skin side up. 3. Smoke the turkey legs for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit. 4. Baste the turkey legs with your favorite barbecue sauce every hour or so. 5.
How do you smoke turkey legs on a charcoal grill?
Preheat smoker to 225-250 F. Place the drumsticks on the smoking rack and close. The heat from the charcoal grill will slowly cook the turkey legs while the smoke from the woods chips will infuse them with flavor. Maintain the temperature and replenish both charcoal and smoking wood as needed, per the specifications of the manufacturer.
How do you make smoked turkey legs?
Smoked turkey legs is a great recipe for your smoker, it’s so juicy, tender, and full of flavor from the brine and the coat of seasoning. Place turkey legs into large zip-top bags 2-3 legs per bag, depending on the size. Combine all the ingredients for the brine in a pitcher and stir well to combine.
Do you brine turkey legs before smoking?
Brine for a good 6-12 hours before you smoke the turkey legs, you’ll be glad you did. Take the turkey legs out of the brining solution and rinse them off under cold running water and pat dry before seasoning. Don’t worry, there’s still plenty of briny goodness inside the meat.