Smoked Turkey Legs

Name: Smoked Turkey Legs
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 1 d 4 h
Yield: 4 servings
Ingredients: 5 cups cold water; 1/2 cup Diamond brand kosher salt; 1/4 cup honey; 1 tablespoon paprika; 1/2 tablespoon onion powder; 1/2 tablespoon garlic powder; 1/2 tablespoon black pepper; 1/2 teaspoon cayenne pepper; 4 allspice berries; 1 cup Ice cubes; 4 turkey legs

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Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
1 d 4 hrs
Servings
4 servings
Calories
975 kcal
Course
Main Course
Cuisine
American

Smoked Turkey Legs

Iris Warren

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Can smoked turkey legs you make at home possibly be as good as the ones at the carnival or theme park? Actually, they're even better. All it takes is a simple brine and a little patience. Here's how to make them.

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Ingredients

Servings

5 cups cold water
1/2 cup Diamond brand kosher salt
1/4 cup honey
1 tablespoon paprika
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 teaspoon cayenne pepper
4 allspice berries
1 cup Ice cubes plus more as needed
4 turkey legs

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Instructions

In a large pot, combine 3 cups water, salt, honey, paprika, onion powder, garlic powder, black pepper, cayenne pepper, and allspice.
Bring to a boil and then stir in the remaining 2 cups cold water and ice cubes. Stir until the ice melts and the mixture comes to room temperature. Add more ice if needed.
Place the turkey legs in gallon-size resealable plastic bags—2 legs per bag—and then divide the brine evenly between each bag. Seal the bags and stash them in the refrigerator to brine overnight.
The next day, pour the brine down the drain and then rinse the turkey legs and pat them dry. Prepare your grill for indirect smoking,If using a smoker, prepare it for cooking at 245°F to 260°F (118°C to 127°C) using apple wood. Place the turkey legs in the smoker and smoke the turkey legs, keeping the temperature between 245°F and 260°F, until the internal temperature of the turkey registers 165°F (74°C), 2 1/2 to 3 1/2 hours.
If using a gas grill, wrap a handful of unsoaked apple wood chips in foil, poke a few holes in the foil, and toss it on one side of the grill grate. Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. Turn off all the burners but the one beneath the foil packet. Place the turkey directly on the grate over indirect heat, close the lid, and turn the heat to medium. Smoke the turkey legs, keeping the temperature between 245°F to 260°F (118°C to 127°C), until the internal temperature of the turkey registers 165°F (74°C), 2 1/2 to 3 1/2 hours. You may need to occasionally check the foil packet to ensure it’s still smoking; if it’s not, fashion a new one and toss it on the burner you’re using for heat.
If using a charcoal grill, place a metal drip pan in the center of the grill under the grate. Pour about 1/2 inch (12 mm) water into the drip pan. Pile hot charcoal on either side of the drip pan and close the lid. Manipulate the coals to maintain a temperature of 245°F to 260°F (118°C to 127°C). Toss a handful of unsoaked apple wood chips directly on the charcoal. Place the turkey legs directly on the grate over the drip pan. Smoke the turkey legs, keeping the temperature between 245°F to 260°F (118°C to 127°C), until the internal temperature of the turkey registers 165°F (74°C), 2 1/2 to 3 1/2 hours. You may need to occasionally check the wood chips to ensure they’re still smoking; if they’re not, toss another handful onto the charcoal.
When the turkey legs are done, remove them from the grill or smoker and let them rest for at least 5 minutes. Pile the smoked turkey on a platter and let everyone dig in and demolish them.

Notes

Smoking wood--If you can't get apple wood, hickory is a good alternative. Brining--Don't brine your turkey for longer than 24 hours. Storage--Store leftover turkey legs in an airtight container in the fridge for up to 4 days. Reheat in a 300°F oven or on the grill until warmed through.
Smoking wood--If you can't get apple wood, hickory is a good alternative.
Brining--Don't brine your turkey for longer than 24 hours.
Storage--Store leftover turkey legs in an airtight container in the fridge for up to 4 days. Reheat in a 300°F oven or on the grill until warmed through.

Nutrition Information

Show Details

Serving 1leg Calories 975kcal (49%) Protein 132g (264%) Fat 46g (71%) Saturated Fat 14g (70%) Monounsaturated Fat 14g Cholesterol 481mg (160%) Sodium 501mg (21%)