Smoked Turkey Legs (Electric Smoker)
The best smoked turkey legs for your electric smoker. Prepared in a simple wet brine and dry rub before cooked low and slow over applewood, these barbecue turkey drumsticks are guaranteed to impress.
Servings: 4
Equipment
- applewood smoking chips
Ingredients
- 4 turkey legs
Brine
- 2 gallons cold water
- 1 cup sugar
- 4 cups kosher salt
- 2 bay leaves
Dry 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
Instructions
- In the brining bucket, combine the brine ingredients. Stir until salt and sugar start to dissolve.
- Submerge turkey legs in brine solution and place lid firmly on the bucket. Refrigerate overnight, or at least 8 hours.
- Fire up electric smoker to 275°F (135°C)
- Remove turkey from brine. Rinse and pat dry with paper towels.
- Apply dry rub to turkey legs, covering all over
- Place turkey legs on smoker grates, leaving room between each leg. Close lid and smoke until meat internal temperature reaches 165°F (74°C), about 2 hours.
- Remove turkey legs from electric smoker. Tent in foil and rest for 10 minutes before serving.