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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 Min

Cook Time

5 Hrs

Pellets

Hickory
Yields: 4 Servings

Ingredients

main
1 Cup
1/2 Cupcuring salt
1/2 Cupbrown sugar
1 Tablespooncrushed allspice berries, optional
1 Tablespoonwhole black peppercorns
2 bay leaves
2 Teaspoonliquid smoke
4 turkey legs
Units of Measurement:

Step

  • 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.

    Ingredients
    • 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

  • Step 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.

  • Step 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.

    Ingredients
    • 4  turkey legs

  • Step 4

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

  • Step 5

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

    250 ˚F / 121 ˚C

  • Step 6

    Lay the turkey legs directly on the grill grate.

  • Step 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

  • Step 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.

  • Step 9

    Serve immediately. Enjoy!

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