Smoked Turkey Legs Recipe and 5 Smoking Tips

Smoked turkey legs are turkey drumsticks cooked slowly via the indirect heat of woodsmoke, which infuses them with a rich, smoky flavor. The low-and-slow cooking technique is ideal for dark meat, which takes longer to cook than white meat and rarely dries out. Turkey legs are a great option when you want something more filling than chicken legs but don’t want to commit to a whole smoked turkey recipe.

The cooking time required to cook turkey legs thoroughly depends on the size and style of your smoker. Generally, expect about three hours of smoking time at 260 degrees Fahrenheit for the legs to reach the ideal internal temperature of 175 degrees Fahrenheit. Here’s how to use a meat thermometer to monitor the turkey’s temperature.

Whether you’re a pro at the smoker or a grilling novice, these tips will help you make the most of your smoked turkey legs:

1. 1. Choose the right fuel. Different smokers require different types of wood, so check the manufacturer’s directions to see if you need wood pellets, wood chips, or larger chunks of wood. Then, choose the type of wood. Fruitwoods, like applewood and cherry, will infuse the meat with a milder flavor, while more intense options, like hickory, pecan, and mesquite, will result in a more distinct smoky taste. Turkey legs are flavorful enough to stand up to almost any wood. Here’s how to select the best wood for smoking.
2. 2. Experiment with seasonings. Customize smoked turkey legs with the seasonings and sauces of your choice. Change up the brine and turkey rub seasoning with additional spices and herbs, or brush your favorite BBQ sauce on the legs ten minutes before the end of smoking.
3. 3. Speed up the brine. Brining is imperative to create moist, flavorful turkey drumsticks. If you’re short on time, speed up the brining process by injecting some brine directly into the turkey meat using a meat injector syringe. Allow the turkey injection to soak into the meat for a minimum of 5 hours before smoking.
4. 4. Cook the meat to the right temperature. Conventional wisdom says to cook poultry to 165 degrees Fahrenheit, but white and dark meat are different muscles that require different internal temperatures. Dark meat (legs and thighs) needs to reach at least 175 degrees Fahrenheit. If undercooked, dark meat turkey will be chewy rather than tender. To prevent undercooking, leave the legs in the smoker until the internal temperature of the turkey reaches at least 175 degrees Fahrenheit.
5. 5. Rest the meat before serving. While it may be tempting to dig into your hot turkey legs immediately, the resting period is pivotal for the overall juiciness of the dish. As it rests, the muscles relax and the juices redistribute through the turkey, resulting in moist, flavorful meat.