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Do you love smoked turkey legs? They’re one of my favorite foods and I’m not alone. In fact, smoked turkey legs are so popular that they’ve become a popular attraction at theme parks and fairs. If you’ve never had a smoked turkey leg, you’re in for a real treat. They’re moist, flavorful, and absolutely delicious. In this post, I’ll share the recipe for making the perfect smoked turkey leg. So fire up your smoker and let’s get cooking!
Where to Buy Turkey Legs?
Turkey Legs can be bought at your local grocery store in the meat section. Most stores have them pre-packaged and ready to cook. You can also find Turkey Legs at some specialty stores, such as butchers or meat markets. If you cannot find them at your local store, you can always order them online from a variety of different retailers.
Smoked Turkey Leg Brine
Brining your turkey legs prior to cooking them is a great way to ensure that they are juicy and flavorful. Brining is a process of marinating the meat in a saltwater solution, which helps to tenderize the meat and keep it moist during cooking. Turkey’s legs are relatively lean, so they can benefit greatly from brining.
Smoked Turkey Leg Seasoning
Seasoning your turkey legs before smoking them is a great way to add flavor and ensure that they are juicy and delicious. Seasoning the meat prior to cooking helps to lock in the flavors and keep the meat moist during smoking. Turkey’s legs are relatively lean, so they can benefit greatly from being seasoned before smoking.
How Long to Smoke Turkey Legs
Smoking time will vary depending on the size of your turkey legs. For best results, use a meat thermometer to cook the legs until the internal temperature reaches 165 degrees F. Generally speaking, you should smoke the turkey legs for 4-5 hours.
Smoked Turkey Legs
Serving Suggestions
There are a variety of ways that you can enjoy smoked turkey legs. Here are a few of our favorites:
- Serve with your favorite dipping sauce
- Enjoy as is! No need for extra seasonings or sauces
- Chop up and use in salads, soups, or pasta dishes
- Make into nachos by topping with cheese, sour cream, and salsa
- Slice thin and serve on a sandwich or wrap
We hope that you enjoy these smoked turkey legs! If you have any questions or comments, please feel free to reach out to us. We would love to hear from you!
How to store leftovers
Leftover smoked turkey legs can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, simply reheat in the oven, microwave, or on the stovetop until warmed through. Enjoy!
Ingredients
- 4 turkey legs
WET CURE:
- 4 cups cool water
- 2 bay leaves
- ¼ cup dark brown sugar
- 1 Tablespoon kosher salt
- 1 Tablespoon of whole black peppercorns
- 1 teaspoon Prague powder #1 (curing salt)
Instructions
BRINE:
Prepare the brine first, then add the turkey legs. Place the legs in the refrigerator and let them heal for a full day. To make sure the turkey legs are completely soaked, I like to cure them in a gallon zip-top bag.
SMOKE:
- Take the turkey legs out of the brine after a full day of curing, give them a quick washing under cool water, and then pat them dry. Place the turkey legs directly on the grill grates, close the lid, and smoke for roughly 1.5 hours using your preferred wood once your smoker has reached 225 degrees F. When the smoker reaches a temperature of 175 degrees Fahrenheit inside, remove the legs.
- Before eating, give the turkey legs a chance to settle and cool off. Oh, and don’t even consider getting any silverware out. Only your hands and teeth should be used to consume this dish.
Nutrition facts
- Calories: 548.57kcal
- Carbohydrates: 1.64g
- Protein: 73.83g
- Fat: 25.39g
- Saturated Fat: 7.79g
- Cholesterol: 267.3mg
- Sodium: 291.61mg
- Potassium: 1061.02mg
- Fiber: 0.63g
- Sugar: 0.01g
- Vitamin A: 13.68IU
- Calcium: 82.58mg
- Iron: 6.72mg
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FAQs about Smoked Turkey Legs
How do I keep my smoked turkey legs from being too salty?
Take a salt scale. Varying brands of kosher salt can have vastly different salt crystal sizes. If you have another brand of kosher salt, weigh 72 grams instead of the specified 1/2 cup Diamond Brand. Use 1/3 cup of kosher salt if you don’t have a scale. After brining your turkey legs, give them a brief washing to get rid of any extra salt.
What should I serve with smoked turkey legs?
These turkey legs would go well with a decadent, creamy side dish like garlic mashed potatoes or creamy mac & cheese. A simple mayo-free side dish like this Asian-inspired coleslaw or German-style potato salad would be ideal for a picnic.
Conclusion
Liliana Kitchen hopes you enjoyed this recipe for smoked turkey legs. If you have any questions or comments, please leave them below. I would love to hear from you!
Ingredients
- 4 turkey legs
- WET CURE:
- 4 cups cool water
- 2 bay leaves
- ¼ cup dark brown sugar
- 1 Tablespoon kosher salt
- 1 Tablespoon of whole black peppercorns
- 1 teaspoon Prague powder #1 (curing salt)
Instructions
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Make the curing liquid: By combining salt, brown sugar, and curing salt (Prague powder) with cool water, you can create the curing solution. Add the bay leaves and black peppercorns after stirring.
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Cure: Place the turkey legs in a gallon zip-top bag, and pour the curing liquid over the legs. Put the bag on a plate and cure it for 24 hours in the refrigerator.
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Preheat: Turn on the smoker and allow it to preheat to 225 degrees F using your favorite wood.
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Prep: The turkey legs should be taken out of the brine and put back in the refrigerator. They should be quickly rinsed with cool water, then dried with a towel.
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Smoke: Place the turkey legs directly on the smoker. Close the lid and smoke them for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F.
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Enjoy: Remove the turkey legs from the smoker, allow them to cool slightly, and dig in!
