Grilled Turkey Legs

This Grilled Turkey Legs recipe is bursting with smoky goodness and seasoned to perfection using a homemade blend of spices. Whether you’re gathering with loved ones for a backyard barbecue or simply craving juicy drumsticks, these are the perfect choice for any occasion.

Why You Will Love This Recipe

• Flavor: Grilling imparts a delicious smoky flavor to the turkey legs that’s hard to replicate with other cooking methods. The combination of charcoal or wood smoke and the natural juices of the turkey legs creates a mouthwatering experience.
• Texture: Grilling results in crispy skin on the outside while keeping the meat juicy and tender on the inside.
• Versatility: Grilled turkey can be seasoned and flavored in a variety of ways to suit different tastes and preferences. Whether you prefer a classic barbecue rub, a tangy marinade, or a spicy glaze, there are endless possibilities for customization.
• Convenience: This is a convenient option for outdoor cooking, whether you’re hosting a backyard barbecue, tailgating, or camping. They cook require minimal preparation, making them ideal for gatherings and outdoor events.
• Crowd Pleaser: These are always are a hit with both kids and adults alike. They’re fun to eat and can be enjoyed as a main dish or as part of a larger barbecue spread.

Where to Buy/How to Shop

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.

Farmers markets are another excellent option for purchasing fresh, locally sourced turkey. You can often find farmers who raise turkeys and sell their products directly to consumers.

Here are some tips of things to look out for:

• Freshness: Look for turkey legs that are fresh and free from any signs of spoilage, such as off odors, discoloration, or sliminess.
• Size and Weight: Choose drumsticks that are a suitable size and weight for your recipe or meal plans. Larger legs will provide more meat, while smaller ones may be more manageable for smaller portions.
• Color: The skin should be a pale to medium tan color, and the meat should be pinkish-white. Avoid turkey with dark or discolored patches, as this may indicate improper handling or spoilage.
• Texture: Press gently on the legs to check for firmness. The meat should feel firm and spring back when touched, indicating freshness.
• Bone Appearance: Inspect the bones of the turkey legs for any signs of damage or irregularities. They should be intact and free from fractures or splintering.
• Packaging: If purchasing pre-packaged meat, check the packaging for any tears, leaks, or damage. Make sure the package is securely sealed and that the sell-by date is not expired.

Do You Have to Brine Them

Brining before grilling is not strictly necessary, but it can enhance their flavor and juiciness. Brining involves soaking the turkey legs in a solution of water (4 cups), salt (1 tablespoon), sugar (1/4 cup), and spices (noted in the recipe card below). Submerge the turkey legs in the brine and refrigerate for several hours or overnight. The salt in the brine helps the turkey legs retain moisture during cooking, resulting in juicier meat.

I often 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.

How to Season the Turkey 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 to Make Grilled Turkey Legs

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Sprinkle the spices onto both sides of each turkey leg.
2. Place the turkey on the indirect heat side of grill. Flip the turkey legs every 30 minutes.
3. Remove the turkey legs from heat and allow the meat to rest before serving.

Charcoal Grill vs Gas Grill

You can use either a charcoal grill or gas grill for this recipe. I often use a gas grill. My grill has 3 burners. To keep the grill from overheating, I only use 1 burner. I also place the turkey legs on the opposite end of the grill than where this burner is located. That way, the turkey receives indirect heat and can cook low and slow. Here are some things to think about:

Charcoal Grill:

• Flavor: Charcoal grills impart a distinct smoky flavor to the turkey legs due to the natural charcoal and wood used for fuel.
• Temperature Control: Charcoal grills can be more challenging to control and maintain a consistent temperature compared to gas grills. It requires careful monitoring of the charcoal and airflow to achieve the desired cooking temperature.
• Prep Time: These grills typically take longer to preheat compared to gas grills, as you need to wait for the charcoal to reach the right temperature before cooking.
• Charcoal Flavor: Some people prefer the flavor of food cooked over charcoal, believing it to be more authentic and flavorful compared to gas-grilled foods.
• Smoke Production: Charcoal grills produce more smoke compared to gas grills, which can enhance the smoky flavor of the turkey legs but may also require extra ventilation to prevent excessive smoke buildup.

Gas Grill:

• Convenience: Gas grills offer greater convenience and ease of use compared to charcoal grills. They typically have push-button ignition and allow for precise temperature control with the turn of a knob.
• Temperature Control: Gas grills provide more precise temperature control, allowing you to adjust the heat quickly and easily to maintain the desired cooking temperature.
• Preheating Time: These will heat up faster and require less time to preheat compared to charcoal grills, making them a quicker option for cooking.
• Cleanliness: Gas is generally easier to clean and maintain compared to charcoal grills, as they produce less ash and require less cleanup after cooking.
• Fuel Availability: Nothing hurts more than running out of propane when you’re ready to grill! I have been there. Gas grills run on propane or natural gas, which are readily available and easy to store compared to bags of charcoal. This makes gas grills a convenient option, but make sure you have it on-hand.

Cook Time/How Long to Grill

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.

They will typically need to grill for 60-90 minutes. Again, they may take longer if you have large drumsticks.

How to Tell When They’re Done and Finished Cooking

• 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 be golden brown and crispy.
• The meat should be tender and easily pull away from the bone.
• You may notice juices running clear when the turkey legs are pierced with a fork or knife.

How to Add BBQ Sauce

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.

Allow the Meat to Rest

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.

Resting also allows the internal temperature of the meat to even out. The outer layers of the meat will be cooler than the inner layers immediately after cooking. Resting helps to equalize the temperature throughout the meat, resulting in more consistent doneness.

How to Store

You can store leftovers tightly sealed and covered in the fridge for 3-4 days.

How to Reheat

• Oven: Preheat your oven to 325 degrees. Place the turkey on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Reheat in the oven until warm.
• Grill: You can reheat the turkey legs over indirect heat. Preheat the grill to medium heat, then place the turkey legs on the cooler side of the grill. Cover the grill and cook until warm.
• Stovetop: Place the turkey in a skillet or saucepan with a small amount of chicken broth or water to prevent them from drying out. Cover the skillet and heat over medium-low heat until heated through.
• Microwave: Using the microwave is not the ideal method for reheating as it may dry them out. Place the turkey on a microwave-safe plate. Heat on high for 1-2 minutes, then check the temperature. Continue heating in 30-second intervals until warm.

Freezer Tips

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
Smoked Turkey Legs