By Traeger Kitchen
7 Reviews
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
Cook Time
Pellets
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.
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
Step 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.
6 Large turkey legs
Step 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.
Step 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.
Step 5
When ready to cook, start temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
Step 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.
Step 7
Baste the legs with the reserved, boiled marinade every 45 minutes. Enjoy!
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