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Injected Drunken Smoked Turkey Legs

Injected Drunken Smoked Turkey Legs

By Traeger Kitchen

If you want to tear into a hunk of meat with a handle, smoke these spicy, bourbon infused turkey drumsticks up, they’re a perfectly portable meal to take on your next outdoor adventure.

Prep Time

15 Min

Cook Time

1 Hrs
30 Min

Pellets

Pecan

Ingredients

Number of People Serving

4

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Units of Measurement:
main
1 Bottle Frank's RedHot Sauce
1/2 Cup butter
1 Cup brown sugar
1/2 Cup whiskey
3 Clove garlic, minced
1 Teaspoon Traeger Cajun Shake
1/2 Cup chicken stock
6 Large turkey legs

Step

  • 1

    In a large pot, mix together all ingredients except the turkey legs. Bring to a boil.

  • 2

    Let cool and pour the marinade into a plastic bag; add in the turkey legs. Allow them to marinate for 24 hours in the fridge.

  • 3

    Remove the turkey legs from the bag; save marinade. Bring half of marinade to a boil and reserve for basting. Dilute the other half of marinade with chicken stock.

  • 4

    Fill the meat injector with the marinade/chicken stock mixture and insert it into the meaty parts of the turkey leg in several places. Inject turkey legs with marinade until they plump up.

  • 5

    When ready to cook, start temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

  • 6

    Place the turkey legs on the grill grate and cook for 1 1/2 to 3 hours, depending on the thickness of the legs, or until the internal temp registers 165 degrees F on an instant-read thermometer.

  • 7

    Baste the legs with the reserved, boiled marinade every 45 minutes. Enjoy!

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