Smoked turkey legs are a classic fair and festival food with their rich smoky flavor and crispy skin. But achieving that same tender yet crisp perfection at home can seem daunting. Fortunately, with the right temperature and technique, you can make show-stopping smoked turkey legs right in your own backyard.
Why Smoke Turkey Legs?
There are a few reasons smoking is a great cooking method for turkey legs
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Infuses flavor. Exposing the turkey legs to smoke not only gives them a lovely burnished color, but also imparts that irresistible smoky flavor.
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Tenderizes the meat. The gentle heat and prolonged cooking time helps break down the collagen and connective tissue in the legs, resulting in meat that is fall-off-the-bone tender.
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Crisps the skin. Unlike high heat cooking methods, smoking allows the skin to slowly render and crisp without burning.
Choosing the Right Temperature
Finding the ideal temperature for smoking turkey legs is key to achieving the perfect balance of moist, tender meat and crispy skin. Here are some tips:
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Aim for 225-275°F. This relatively low and slow temperature range allows the legs to gently cook through without drying out.
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Don’t exceed 300°F. Higher temperatures will cause the meat to seize up and toughen and can burn the delicate skin.
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Use an accurate thermometer. Investing in a good quality smoker thermometer helps eliminate temperature guesswork.
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Maintain steady heat. Fluctuating temperatures lead to uneven cooking, so keep a close eye on your smoker.
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Give it ample time. Be patient and allow 2-4 hours for the legs to fully tenderize. Rushing the process yields disappointing results.
Step-by-Step Guide
Follow this simple process for foolproof smoked turkey legs every time:
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Brine the legs. Soaking the legs in a saltwater brine seasons the meat and helps it retain moisture during smoking.
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Dry the legs well. Blotting away excess moisture promotes crispy skin by allowing the surface to dry.
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Season generously. A flavorful spice rub adds flavor and encourages browning.
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Smoke at 225-275°F. Maintain this temperature range for 2-4 hours until the meat reaches 165°F internally.
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Finish over direct heat. Quickly sear the legs over a hot grill to further crisp the skin.
Expert Tips and Tricks
Here are some additional pointers for maximizing flavor and texture:
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Use fruit wood like apple or cherry for mild, fruity smoke flavor.
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Separate the drumsticks to help heat penetrate and cook evenly.
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Wrap legs in foil if they are done before the skin crisps to prevent overcooking.
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Let legs rest before serving to allow juices to redistribute for better moisture.
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Add a sauce glaze during the final sear to really make the flavor pop.
The Payoff
While smoking turkey legs requires a bit of patience, the wait is well rewarded. The smoky, succulent meat paired with crispy, crackling skin is an amazing treat made all the more satisfying by the DIY effort. Serve your homemade smoked drumsticks hot off the smoker and get ready for rave reviews!
How to Make This Recipe
- In a big pot, mix 3 cups of water, salt, honey, and spices. Bring to a boil.
- Mix the ice cubes and the last two cups of water until the ice melts. Let the brine cool to room temperature.
- Put the turkey legs in two bags that can be closed again and again, and pour the brine over them. Stash them in the fridge overnight.
- Set up a smoker or grill with a smoke pack to cook food indirectly. Drain the turkey legs and pat them dry. Put the leg on the grill or smoker and cook it at about 250°F until an instant-read meat thermometer reads 165°F in the thickest part of the leg.
Weigh your salt. Salt crystal size in different brands of kosher salt can vary dramatically. This recipe calls for 1/2 cup of Diamond Brand kosher salt. If you have a different brand, measure out 72 grams of salt. If you don’t have a scale, stick with 1/3 cup of kosher salt. Also, give your turkey legs a quick rinse after brining to remove any excess salt.
Smoking chicken or turkey can often lead to rubbery, chewy skin. If you want to eat the skin off of the smoked turkey legs, put them over a direct flame for a few minutes after smoking to make the skin crispy.
Along with these turkey legs, a rich and creamy side dish like garlic mashed potatoes or creamy mac and cheese would be great. A simple side dish that doesn’t have mayo, like this tangy apple coleslaw or German-style potato salad, would be great for a picnic.
- Use apple wood chips or chunks for smoking. You can use hickory instead of apple wood if you can’t find apple wood.
- Don’t brine your turkey for longer than 24 hours.
- Turkey legs that are left over can be kept in the fridge for up to 4 days in an airtight container. To warm it up again, put it in an oven set to 300°F or on the grill.
- This recipe is suitable for gluten-free and dairy-free diets.
What You’ll Need to Make This
- Kosher salt—The amount of salt you add to the brine may need to be changed depending on the brand of kosher salt you use. Crystal sizes in kosher salt can vary dramatically. Use 1/2 cup of Diamond Crystal kosher salt for this. If you’re not sure about the brand or are using a different one, be careful with the salt. You should have 72 grams.
- Honey—Adding a little sugar to your brine makes the turkey taste better and helps the skin turn golden brown.
- Turkey legs: When you buy chicken, try to find pieces that are all about the same size so they cook at the same time.
Smoked Turkey Legs Recipe
FAQ
How long does it take to smoke a turkey leg at 225 degrees?
What temperature should turkey legs be cooked at?
How long does it take to smoke a turkey at 250 degrees?
Is it better to smoke a turkey at 225 or 275?
What temperature should turkey legs be smoked?
Safe internal temperature of turkey is 165°. Although, through personal experience has showed me that at 165° internal temperature leg meat in not quite as done as it should be. That’s why I smoke my turkey legs until they reach 170°. How many turkey legs per person?
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).
How do you smoke a turkey leg in a smoker?
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). Use a meat thermometer for most accurate results.
What temperature should a turkey leg be cooked at?
Close the lid immediately and let it cook until internal temperature reaches 170°. (Safe internal temperature for turkey is 165° but I often notice that leg meat tends to be underdone at that temrpature.) Traditionally, turkey legs are enjoyed while standing and walking around at the theme park or at a fair.
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.
What temperature should smoked turkey drumsticks be smoked?
At 170 F smoked turkey drumsticks are perfectly cooked and tender. All that being said it is important to note that a 170 F internal temperature could be reached in less than the 3 to 4 hours of smoking time if the smoker’s temperature runs higher. Be sure to control it – the 225 to 250 F range is essential.