Smoked Turkey Legs

The first time I picked up a smoked turkey leg was at a Renaissance Faire outside of Baltimore, Maryland. The turkey had these great ham-like texture and flavor that I could not get enough of. And I thought it was cool to walk around with a huge turkey leg like a good heathen might do. At every Renaissance Faire I’ve ever been to, the smoked turkey leg booth is always the first place I stop.

Smoked Turkey Legs

Making smoked turkey legs at home is easy. I found fresh legs in the poultry section of our grocery store, but you might have to look into the frozen section if you can’t find them fresh. I found super duper big turkey legs, and I found more manageable ones (which is what I went with). Either will do just fine, just keep in mind that the really big ones take more space on your smoker.

I made my smoked turkey legs with the skin on. I think it keeps the legs a bit more moist during the smoking process. The skin does not get super crispy (you’re not smoking them at a high temperature) so feel to remove it before or even after cooking if you wish.

Any leftover turkey leg meat I had went into a delicious smoked turkey noodle soup. Yum!

Smoked Turkey Legs

The first time I picked up a smoked turkey leg was at a Renaissance Faire outside of Baltimore, Maryland. The turkey had these great ham-like texture and flavor that I could not get enough of.
Course Main
Cuisine American
Prep Time 1 day
Cook Time 5 hours
Servings 6 legs
Calories 1046kcal

Ingredients

  • 1 1/2 gallons water divided
  • 4 cups ice
  • 1 cup your favorite rub I used Albukirky Seasoning's Red Chile Rub
  • 1/2 cup pink curing salt
  • 1/2 cup Sugar in the Raw or brown sugar
  • 1 tablespoon whole peppercorns
  • 2 bay leaves
  • 2 teaspoons liquid smoke
  • 6 turkey legs skin removed, if desired

Instructions

  • Place 1 gallon of water into a large stockpot over high heat. Add the rub, curing salt, sugar, peppercorns, bay leaves and liquid smoke. Bring to a boil and stir to dissolve the salt. Remove from heat and let cool to room temperature.
  • Add the remaining water and the ice. Add the turkey legs. If the legs are not submerged cover them with a heavy plate or pot lid to keep them under the water. Transfer to the fridge overnight.
  • Remove the pot from the fridge and drain. Rinse the turkey legs with cold water, removing any pieces of peppercorns or other spices that may be stuck. Pat dry.
  • Fire up your smoker for 250 F. I used hickory but you can use whatever your favorite wood is.
  • Add legs to the smoker and smoke for 4-5 hours or until the meat reaches 165 F as measured in the thickest parts of the legs.
  • Remove and serve.

Nutrition

Calories: 1046kcal | Carbohydrates: 18g | Protein: 133g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 481mg | Sodium: 561mg | Potassium: 1876mg | Fiber: 1g | Sugar: 17g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 12mg

Nutritional values are approximate.

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