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Smoked Turkey Legs

Smoked Turkey Legs

By Traeger Kitchen

Unleash your inner Viking with our Smoked Turkey Legs. These drumsticks aren't a wimpy, wing night special, they're big on flavor with a crusted outside and juicy turkey inside. Get Medieval on your week with this slow smoked, wood-fired entre.

Prep Time

30 Minutes

Cook Time

5 Hours

Pellets

Hickory

Ingredients

Number of people serving

4

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Units of measurement:
main
1 Cup Traeger Rub
1/2 Cup curing salt
1/2 Cup brown sugar
1 Tablespoon crushed allspice berries, optional
1 Tablespoon whole black peppercorns
2 bay leaves
2 Teaspoon liquid smoke
4 turkey legs

Step

  • 1

    In a large stockpot, combine one gallon of warm water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves and liquid smoke.

  • 2

    Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature. Add 1/2 gallon cold water and 4 cups ice; chill in the refrigerator.

  • 3

    Add the turkey legs, making sure they're completely submerged in the brine. After 24 hours, drain the turkey legs and discard the brine.

  • 4

    Rinse the brine off the legs with cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.

  • 5

    When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

    250 ˚F / 121 ˚C

  • 6

    Lay the turkey legs directly on the grill grate.

  • 7

    Smoke for 4-5 hours, or until the internal temperature reaches 165℉ on an instant-read meat thermometer. Make sure the probe doesn't touch bone or you'll get a false reading.

    250 ˚F / 121 ˚C

    165 ˚F / 74 ˚C

  • 8

    The turkey legs should be deeply browned. Don't be alarmed if the meat under the skin is pinkish: that's a chemical reaction to the cure and the smoke.

  • 9

    Serve immediately. Enjoy!

My Notes


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