The Secret to Perfectly Smoked Turkey Legs on the Grill

Juicy, tender smoked turkey legs with crispy skin are an irresistible treat that will have everyone licking their fingers. While often found at fairs and theme parks, you can easily replicate these mouthwatering smoked turkey legs right at home on your grill.

With the right techniques for preparing, seasoning, and monitoring temperature, your grilled smoked turkey legs will come out finger-burning hot with a smoky char and juicy meat infused with flavor.

Follow this complete guide to cooking incredible smoked turkey legs on your charcoal or gas grill. We’ll cover brining, rubs, managing the grill temperature, and determining doneness so your smoked drumsticks turn out perfect every time.

Why Grill Smoked Turkey Legs?

There are a few key advantages to smoking turkey legs on a grill rather than a smoker

• High heat – Grills can reach higher temperatures for faster cook times and crisping the skin A smoker may take 5+ hours while a grill takes 3-4 hours

• Flavor – The direct charcoal or gas flames infuse the turkey legs with delicious smoky flavor as the fat and juices drip on the fire.

• Simpler setup – No need to manage a water pan or multiple zones of indirect heat. Just place the legs directly over the fire.

• Smaller cook – Legs are the ideal size to smoke on a standard backyard grill and feed just 2-4 people.

While it does require some monitoring and rotation for even cooking, smoking turkey legs on a grill results in incredible taste and texture that your whole family will devour.

Step 1: Brine the Turkey Legs

Before firing up the grill, it’s highly recommended to brine the turkey legs. A saltwater brine is the secret to extra juicy, seasoned meat and faster cooking.

Dissolve 1/2 cup salt and 1/2 cup brown sugar into 1 gallon of water. Submerge the thawed turkey legs in the brine and refrigerate 6-12 hours. The salt will break down muscle fibers while the sugar balances out salty flavor.

After brining, rinse off the legs and pat thoroughly dry with paper towels before applying any rub. Let them air dry for about an hour before smoking to form a “pellicle” or tacky outer layer that will hold the spices and smoke flavor.

Step 2: Prepare a Dry Rub

A flavorful dry rub adds incredible depth and another layer of seasoning beyond the basic brine. This home-mixed rub has the perfect blend of sweetness, smokiness, and spicy heat:

• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dry mustard
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Mix the ingredients together until thoroughly combined. Generously coat the turkey legs with the rub, pressing it into the skin. Let the legs sit for about 30 minutes for flavors to meld before placing them on the hot grill.

Step 3: Set Up the Grill for Smoking

To optimize for hot indirect cooking, set up a two-zone fire on your charcoal or gas grill. Bank all the coals or turn off one set of burners to create a hot side and a cooler side.

Add some hardwood chunks or chips like hickory, apple, or pecan for smoking flavor. Soak wood chips in water for 30 minutes first so they smolder instead of catching fire.

Heat the grill to roughly 300-350°F on the hot zone with the lid closed. Maintain this temperature throughout cooking by adjusting the vents or burners as needed.

Step 4: Smoke the Turkey Legs

Arrange the legs on the cooler side of the grill with the meatiest side facing the hot zone. Close the lid immediately to trap smoke and heat.

Rotate the legs every 30-45 minutes so the side facing the hot coals gets nicely browned and forms a crispy skin. Flip each leg and shift their position to ensure even doneness.

Mop or spritz the legs with a savory liquid like apple juice, chicken stock, or beer every hour. This adds moisture and more flavor as the legs smoke low and slow.

Step 5: Check for Doneness

The best way to test when smoked turkey legs are fully cooked is to insert an instant read thermometer into the thickest part of a drumstick, taking care not to touch any bones.

The turkey legs are perfectly done when the thermometer reaches 165°F. Expect a total grill time of 3-4 hours depending on size, reaching safe temperature and tender, pull-apart meat.

If using a brine and heavy rub, cook times may be on the shorter side. And higher altitudes require extending the time by about 15%. Rely on the thermometer for accuracy.

Step 6: Let the Legs Rest

Once the legs hit 165°F internal temperature, use tongs to remove them from the grill and let them rest for 10-15 minutes before digging in.

This resting time allows juices to re-distribute through the meat for better moisture. It also brings up the temperature another 5°F or so for thorough safety due to carryover cooking.

After resting, the legs are ready to enjoy! Slice into the juicy meat, grab a drumstick by the bone, and feast on your smoky, finger-lickin’ creation.

Tips for Maximizing Flavor

Follow these tips for getting the very best results when smoking turkey legs on your grill:

• Choose free-range or wild turkey legs for more fat, flavor, and juiciness.

-Inject legs with chicken broth or Cajun butter marinade using an injector syringe.

• Apply rub just before smoking so it sticks and doesn’t get brined off.

• Use apple, cherry, pecan, or hickory wood chunks for flavor.

• Spray with apple juice or stock if skin is browning too fast.

• Wrap in foil at 160°F internal temp for falling off the bone meat.

• Garnish with bbq sauce, ranch or blue cheese dressing for dipping.

With proper preparation and temperature control, you can enjoy incredible smoked turkey legs using just your standard backyard grill. Fire it up and get ready for your best cookout yet this summer!

Common Questions About Grilling Turkey Legs

What is the best wood for smoking turkey legs?

Fruit woods like apple and cherry plus nutty pecan and hickory work very well with poultry. They impart a pleasantly sweet and smoky flavor.

How long does it take to smoke turkey legs at 250°F?

Expect around 15-20 minutes per pound at 250°F. Legs weighing 2-4 lbs will take 3-5 hours with this low and slow smoking method.

What is the minimum safe internal temperature for smoked turkey legs?

The USDA recommends cooking legs and all poultry to a minimum of 165°F internally. Use an instant read thermometer to verify safe doneness.

Can you smoke partially frozen turkey legs?

It’s best to fully thaw turkey legs in the refrigerator before smoking to ensure food safety and even cooking.

How do you keep turkey legs moist on the grill?

Brining and spritzing or mopping the legs as they cook keeps moisture in the meat. Wrapping at 160°F internal temp also helps.

With the right prep and monitoring, you can enjoy incredibly juicy, smoky grilled turkey legs all summer long. Just be prepared for some serious finger-licking!