Smoked turkey legs are one of those dishes that just feel Southern at the core. I grew up watching family cook big cuts of meat low and slow, and now I carry those same meals over to my Traeger pellet grill. I'm Southern through and through so you know I don't skimp on the seasoning and flavor. Have a seat here with me, you will love this recipe!
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Smoked Turkey Legs Ingredients
- Turkey Legs: Most grocery stores, including large chains and smaller specialty markets, carry turkey legs. Look for them in the poultry section or ask a butcher for assistance. At my local grocer I notice them year round, some stores may only carry them around certain holidays. Always ask if you're in doubt.
- Olive Oil
- Poultry Rub
- Optional Butter Injection Marinade
How to Season the Turkey Legs and Variations
I use a combination of smoked paprika, garlic powder, onion powder, and oregano. Here are some other amazing options:
- Store Bought Poultry Rub
- BBQ Rub and Seasoning
- Cajun Seasoning
- Creole Seasoning
- Lemon Pepper Seasoning
- Maple Bourbon
- Italian Herb
- Honey Mustard
How Do I Get Tender and Juicy Turkey Legs on the Smoker?
Turkey legs, like other cuts of meat, contain connective tissues and collagen that can become tough and chewy if they are not cooked low and slow to break down these tissues. However, when cooked properly, they can be tender, juicy, and flavorful.
I like to inject mine using a seasoned butter marinade. This saves time because I don't have to let them sit overnight in the fridge. Injecting adds moisture directly into the meat, which can help prevent it from drying out. I use this injection marinade. I use 1 ounce per pound. Weigh each leg and measure accordingly.
A common method is to brine the drumsticks in advance. You can prepare a brine solution with water (4 cups), salt (1 tablespoon), sugar (¼ cup), and spices (noted in the recipe card below). Submerge the turkey legs in the brine and refrigerate for several hours or overnight. This also helps them stay moist and flavorful.
Be sure to also use indirect heat while you smoke the turkey. Positioning the turkey legs away from the direct heat source, on the opposite side of the smoker from the firebox. This gentle cooking method helps prevent the turkey legs from drying out.
How to Make Traeger Smoked Turkey Legs
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the turkey legs. Pat the turkey legs dry with paper towels. Brush them lightly with olive oil so the rub sticks and the skin crisps as it smokes.
- Season or inject. Generously coat the turkey legs with spices, making sure every side is covered. If you’re using a butter injection marinade, inject it into the thickest parts of the legs for extra juiciness and flavor.
- Preheat the smoker. Fire up your Traeger.
- Smoke the turkey legs. Place the legs directly on the grill grates. Close the lid and smoke for until the internal temperature hits 165°F in the thickest part of the meat. Flip halfway through for even cooking if you’d like, but it’s not required.
- Optional glaze. For an extra touch, brush the legs with melted butter or a thin glaze during the last 15 minutes of smoking. This adds shine and locks in flavor.
- Rest and serve. Remove the legs from the smoker and let them rest for 10 minutes before serving. This keeps the juices in and the meat tender.
Traeger Smoked Turkey Legs
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 3-4 pounds turkey leg drumsticks
- 1-2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground oregano
- salt and pepper to taste
- ½ cup broth or water Optional and only needed if you plan to finish the turkey legs in a slow cooker.
Instructions
- Preheat the smoker to 225 degrees.
- See the notes below if you plan to inject the turkey legs or brine the turkey in advance.
- Sprinkle the spices onto both sides of each turkey leg. Rub the spices in to penetrate the meat. Ensure the turkey is fully coated and add additional spices if necessary.
- Place the turkey on the smoker and smoke for 90 minutes or however long it takes to reach an internal temperature of 175 degrees. Be sure to place the turkey on the side of the grill with indirect heat to ensure slow cooking.
- I prefer to finish the turkey legs in a slow cooker Crockpot because I like the fall off the bone texture. If this isn't what you're looking for you can skip it and cook the turkey until it reaches an internal temperature of 175 degrees using a meat thermometer or probe.After 90 minutes, I remove the turkey legs from the smoker and place them in a slow cooker along with ½ cup of broth. Add the broth first, then the turkey legs. Cook on High for 2-3 hours or on Low for 4-6 hours until the turkey falls off the bone.
- Remove the turkey legs from heat and allow the meat to rest for at least 15 minutes before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Total cook time will vary based on the size of your drumsticks. Larger, meatier legs will require a longer cook time. Keep this in mind if you have an unevenly sized bunch. You may need to pull the smaller ones off first.
Smaller turkey legs will take around 90 minutes. Larger ones can take a few hours.
I prefer to finish these off in a slow cooker so I always smoke them for 90 minutes. See notes below on more details for this cook method.
Insert the thermometer probe into the thickest part of the turkey leg, avoiding the bone. They are safe to eat when they reach an internal temperature of 165 degrees, but for super tender turkey, 175 degrees is optimal. The skin should also be golden brown and crispy and the meat should be tender and easily pull away from the bone.
Feel free to slather these with your favorite BBQ sauce flavor. You can do this 10-30 minutes before you pull them from the grill if you want the BBQ sauce to penetrate or you can add it before serving.
Decide how you want to eat your turkey legs. If you are going for the theme park/state fair/Disney World feel, those usually aren't fall off the bone turkey legs. They are more like lollipops that you can walk around holding and biting into. If this is the case, you can smoke your turkey for however long it takes to reach 165-175 degrees. 175 degrees is best for tender meat.
If you're like me and love to eat your turkey when it's gliding right off the bone, my favorite fool proof way is to finish these off in the slow cooker. We eat these often for Sunday dinners and holidays. If I get the drumsticks out on the smoker first thing in the morning, I can get them into the Crockpot to cook for a few hours while I prepare side dishes and go on about my morning.
You have options. Decide what will work best for you.
Apple, cherry, pecan, hickory, maple, and oak work well for poultry (chicken and turkey). The Traeger Signature Blend works great, too.
Once you remove them from heat, allow them to rest for at least 15 minutes prior to digging in. Allowing the turkey to rest helps the juices redistribute throughout the meat, preventing them from spilling out when the legs are sliced. This helps to keep the meat moist and juicy.
You can store leftovers tightly sealed and covered in the fridge for 3-4 days.
To reheat turkey, keep it low and slow so it doesn’t dry out. In the oven or air fryer, cover with foil and warm at 325°F. On the stovetop, add a splash of broth or water, cover, and warm gently. The microwave works in a pinch, just heat in short bursts and check often so it stays moist.
You can freeze them for 2-3 months wrapped and sealed or tightly covered. They can be stored in the freezer for longer periods, it's best to use them within this timeframe to ensure optimal taste and texture.
Pair With These Recipes
Southern Coleslaw
Vinegar Based Coleslaw with No Mayo
Soul Food Potato Salad
Potato Salad with Bacon
Smoked Mac and Cheese
Southern Baked Beans
Broccoli Salad with Bacon
More Turkey Leg Recipes
Baked Turkey Legs
Air Fryer Turkey Legs
Slow Cooker Crockpot Turkey Legs
Stuffed Turkey Legs
Grilled Turkey Legs
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