Go Back
–+ servings
smoked turkey leg recipe
Print Recipe
4.80 from 5 votes

Smoked Turkey Legs

Smoked turkey legs are the ultimate platter food. They’re juicy with a crisp skin for the perfect bite. Cooked slowly over cherry wood, and prepared with a sweet and spicy rub and glaze, there’s a ton of flavor packed into each leg.
Prep Time10 minutes
Cook Time2 hours
Brining Time6 hours
Total Time8 hours 10 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, BBQ
Servings: 4
Author: Ben Isham-Smith

Equipment

Ingredients

  • 8-10 turkey legs

Brine

  • 2 gallons cold water
  • 1 cup sugar
  • 4 cups kosher salt
  • 2 bay leaves

BBQ Rub

  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 2 tbsp kosher salt
  • 1 tbsp ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder

Glaze

  • 2 cups apple cider vinegar
  • ½ cup BBQ sauce
  • 1 cup water

Instructions

  • Combine the brine ingredients in a large bowl
  • Place turkey legs in brining bucket. Pour brine solution over turkey. Transfer bucket to refrigerator. Leave overnight (at least 6 hours).
  • Remove turkey from bucket and transfer to drying rack. Pat dry with paper towel.
  • Heat up smoker to 275°F. Add cherry wood to coals or smoker box.
  • Lightly spray turkey legs with cooking oil. Apply BBQ rubs on all sides of legs.
  • Transfer turkey to smoker. Leave at least ½ inch between each leg on cooking grates. Close lid and leave to cook for 90 minutes.
  • Check on legs. Use meat probe to check internal temperature.
  • Cook until temperature is 150-160°F. Apply glaze to each leg. Add a dash of BBQ rub. Cook for 5 minutes before turning legs over. Add glaze and rub to other side. Cook for further 5 minutes.
  • Check temperature. Aim for internal temperature of 175°F.
  • When ready, remove from smoker and leave to rest for 5-10 minutes. Serve.