Smoked Turkey Legs

These Smoked Turkey Legs are perfectly seasoned and cooked to perfection. Fire up your smoker or pellet grill to ensure layers of deep, savory flavor. Whether you’re looking for fall-off-the-bone drumsticks, or the juicy theme park and Disney World style, our tips capture it all.

Why You Will Love This Recipe

• Rich Flavor: Smoking turkey legs infuses them with a deep, smoky flavor that is difficult to replicate with other cooking methods. The slow cooking process allows the flavors from the wood smoke to penetrate the meat, resulting in a deliciously rich and savory taste.
• Tender Texture: Smoking at a low temperature for an extended period of time helps break down the connective tissues in the meat, resulting in tender and juicy turkey legs.
• Convenience: These are a convenient option for outdoor cooking, such as barbecues, picnics, or camping trips. Once they’re in the smoker, they require minimal attention, allowing you to focus on other aspects of your meal or enjoy time with friends and family.
• Crowd Pleaser: You can count on these to be a hit at gatherings and events, thanks to their impressive appearance and irresistible aroma. They’re a fun and festive option for serving a crowd, whether at backyard barbecues, tailgate parties, or holiday feasts.

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.

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 Get Them Tender and Juicy

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 (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. 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 Smoke Turkey Legs

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

1. Sprinkle 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.
2. 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.

Cook Time/How Long to Smoke

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.

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.

How to Get Fall Off The Bone Turkey Legs

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.

What Flavor of Wood/Pellets to Use

The choice of wood for smoking can greatly influence the flavor profile of the meat. Different types of wood impart distinct flavors, ranging from mild and sweet to strong. I love use the Traeger Signature Blend or apple. Here are some options:

• Apple: Provides a mild and slightly sweet flavor that pairs wonderfully with poultry. It adds a delicate smokiness without overpowering the natural taste.
• Cherry: Similar to apple, cherry offers a subtle fruity and sweet aroma.
• Pecan: Delivers a rich and nutty flavor, adding a deeper dimension to the taste.
• Hickory: A classic choice for smoking meats, including poultry. It has a strong and hearty flavor that works well.
• Maple: Infuses the chicken with a slightly sweet and smoky taste, making it another excellent option for smoking.
• Oak: A versatile wood that imparts a balanced, medium-level smokiness, allowing the natural flavors of the chicken to shine through.

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
Grilled Turkey Legs