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

Keyword smoked, turkey

Prep Time 1

Cook Time 5

Servings legs

Calories 1046kcal

Author Inspired by Traeger Grills

Equipment

Stock Pot

Ingredients

1 ½ gallons water divided
4 cups ice
1 cup your favorite BBQ seasoning
½ cup pink curing salt
½ cup Turbinado sugar or brown sugar
1 tablespoon 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.

Notes

You can also use this technique on turkey thighs.

Nutrition