How to Smoke Turkey Legs

Co-authored by JoAnna Minneci

Last Updated: November 18, 2022 References

Smoked turkey legs are a delicious staple of amusement parks and Renaissance fairs. Thankfully, you can enjoy their amazing taste without having to leave your home. Whether you’re using a smoker or a grill, it’s easy to make smoked turkey legs yourself. With a little bit of preparation and some patience, you can bring the taste of the fair to your own backyard.

Method 1

Method 1 of 4:

Preparing Your Meat

1
Buy turkey legs that are separated from the rest of the turkey. Turkey legs aren’t always readily available outside of holidays. Ask the butcher at your local grocery store to order some separate turkey legs for you if possible.
- If you want jumbo-size turkey legs like the ones served at fairs, request legs from a large male turkey instead of a female, since they’re smaller.^{[1]
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2
Brine the legs for added moisture and flavor, if you have time. It’s not absolutely necessary to brine the turkey, but it will make it tastier. Wet brine in a saltwater solution or dry brine by sprinkling salt directly on the legs.^{[2]
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- To wet brine, dissolve ³⁄₄ cup (180 mL) of kosher salt in 16 cups (3,800 mL) of hot water. For additional flavor, you can also add sweet or acidic ingredients, such as lemon, onion, garlic cloves, rosemary, Worcestershire sauce, and white or brown sugar. Immerse the turkey legs in the brine once it's totally cool. Refrigerate the turkey legs in the brine for a minimum of 8 hours, but no longer than 24 hours.
- The wet brining process creates an equilibrium between the extra salty liquid on the outside of the turkey and unsalted liquid inside of the turkey—this allows the flavors to penetrate the skin and go into the flesh.
- To dry brine, sprinkle 1 tablespoon (15 mL) of kosher salt for every 5 pounds (2.3 kg) of turkey over the meat. Cover the turkey legs loosely with plastic wrap and refrigerate for at least 12 hours, and no more than 3 days. Uncover the turkey legs in the last 8 hours of dry brining to make the skin crispier.^{[3]
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3
Rinse and dry your turkey legs if you've brined them. Quickly rinse the brine off under cool running water. Any excess seasoning stuck to the skin could burn while smoking, so be thorough. Pat the legs completely dry with an absorbent paper towel.^{[4]
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Rub the turkey legs with high-heat oil and seasoning. Use an oil with a high smoke point, like sunflower, safflower, canola, or peanut. Avoid olive oil, since it can burn easily. If you want, rub the turkey legs with a seasoning rub or a combination of your favorite spices as well.^{[5]
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- Try mixing 3 tablespoons (44 mL) of onion powder, 2 tablespoons (30 mL) of paprika, 1 tablespoon (15 mL) of garlic powder, 1 tablespoon (15 mL) each of ground pepper and cumin, and 3 tablespoons (44 mL) of vegetable oil to make a flavorful seasoning rub for the turkey legs.^{[6]
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Method 2

Method 2 of 4:

Using a Smoker

1
Preheat your smoker to between 250 °F (121 °C) and 275 °F (135 °C).^{[7]
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Research source} You can use any type of smoker. Add one or two handfuls of wood chips. Wait until the smoker reaches the correct temperature and the wood chips are smoking visibly.
- Apple wood and cherry wood are some great flavorful smokes to consider.
2
Use tongs to put your turkey legs on the grill and close the lid. Take care that you don't accidentally touch the hot grill with your bare hands. Make sure to wash your tongs carefully after they've touched raw poultry.^{[8]
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Smoke the turkey legs for about 3-6 hours. They need to reach an internal temperature of 165 °F (74 °C). Use a meat thermometer to determine when the turkey legs are ready.^{[9]
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- The outer crust of the turkey legs should be golden brown.^{[10]
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4
Remove the turkey legs and let them rest for 20 minutes. Don’t eat the meat or cut into it immediately. You’ll lose the juices that keep it tender.^{[11]
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- Leftovers can be stored in the fridge for 3-4 days, or the freezer for 2-3 months. Make sure your meat is tightly wrapped in plastic wrap or aluminium foil, or placed in a shallow airtight container.^{[12]
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- Be sure to divide the turkey meat into smaller sections if you choose to freeze it. If you freeze your entire turkey, you'll have to use your entire turkey whenever you defrost it.

Method 3

Method 3 of 4:

Smoking on a Gas Grill

1
Consider soaking 1 cup (240 mL) of wood chips for 30 minutes. Buy wood chips at your local box store or home improvement store. Soak them in a bowl of water and drain after about half an hour.^{[13]
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- Some people believe that soaking wood chips prevents them from burning up too fast, while others contend that they won't start smoldering until they dry out anyway. Experiment with soaked and unsoaked wood chips to see which you prefer using.
- Try apple wood chips for a good aroma pairing with poultry.
2
Fold the wood chips into an aluminium foil pouch with holes poked in it. Place the wood chips in the middle of a sheet of heavy-duty aluminium foil. Fold all the ends of the foil together so that it looks like a burrito, with the wood chips wrapped inside. Flip the pouch over and poke about 10 holes in it with a fork or knife. This will let the smoke escape.^{[14]
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Put the foil pouch on the grill and light it. Try lifting your grill grate and putting the pouch on the burner shield. If you can’t lift your grill grate, simply put your pouch directly on the grate. Light your grill and turn the heat to high. The grill is ready when the pouch begins to smoke.^{[15]
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4
Turn off all the burners except one and put your meat on the grill. Leave the burner under the foil pouch on. Place the turkey legs on the side where the burner is turned off. This way it will smoke with indirect heat.^{[16]
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- If you’ve put your foil pouch directly on the grate, rather than underneath on the burner shield, try elevating your turkey legs off the rack so that they’re higher than the pouch. This lets the smoke circulate all around the meat. Use 2 bricks to lift a small oven rack a few inches off of the grill. Put the turkey legs on the rack.^{[17]
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  Research source} Don’t worry if you can’t elevate the meat above the smoke pouch, though. It will still taste good.
5
Smoke the turkey legs for about 2 ½ to 3 ½ hours. Use tongs to place the turkey legs on the grate. Close the lid and turn the heat to medium. Keep the temperature of the grill between 245 °F (118 °C) and 260 °F (127 °C). Smoke the turkey legs until they reach an internal temperature of 165 °F (74 °C). Check them with a meat thermometer.
- Lift the lid and check once in a while to make sure that the foil pouch is still smoking. If it’s stopped smoking, make a new one and place it on the heated burner.^{[18]
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Remove the turkey legs and let them rest briefly. Set them aside on a plate for at least 5 minutes. Eat them warm.^{[19]
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- Refrigerate any leftovers for 3-4 days, or freeze them for 2-3 months. Make sure they’re in an airtight container or tightly wrapped in plastic wrap or aluminium foil.^{[20]
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Method 4

Method 4 of 4:

Smoking on a Charcoal Grill

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Place a drip pan with about ¹⁄₂ inch (1.3 cm) of water under the grate. Position the pan under the center of the grill. Make sure your drip pan is metal and safe to use for grilling.^{[21]
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Pile charcoal on either side of the pan and heat the grill. Put mounds of charcoal around the dripping pan and light them. Close the lid and wait until the grill reaches a temperature of 245 °F (118 °C) to 260 °F (127 °C).^{[22]
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Scatter a handful of apple wood chips on the charcoal. They can be dry or soaked, according to your grilling preference. If you want them soaked, put them in a bowl of water for 30 minutes and drain before using them. Toss them directly onto the charcoal.^{[23]
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Smoke the turkey legs for about 2 ½ to 3 ½ hours. Use tongs to place the turkey legs on the grate directly over the drip pan. Keep the grill temperature between 245 °F (118 °C) and 260 °F (127 °C). Use a meat thermometer to check the internal temperature of the turkey legs. Smoke them until the thermometer registers 165 °F (74 °C).
- Check the wood chips occasionally to see if they’re still smoking. If they aren’t, toss another handful onto the charcoal.^{[24]
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Take the turkey legs off the grill and briefly rest them. Put them on a plate for about 5 minutes before serving. Eat them before they get cold.^{[25]
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- Place any leftovers in an airtight container or wrap them tightly in plastic wrap or aluminium foil. Refrigerate them for 3-4 days, or freeze them for 2-3 months.^{[26]
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Community Q&A

Question

Do the turkey legs taste different from smoking with charcoal or a gas smoker?

Michele

Top Answerer

Charcoal imparts a slightly different flavor than meat smoked or cooked with gas, but the wood chips you choose to use will also make a difference.

Warnings

Always wash your hands after handling raw poultry.

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Do not eat undercooked turkey to avoid the risk of illness due to bacteria.^{[27]
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