By Traeger Kitchen
Colossal turkey legs aren’t just for the state fair, wood-fired turkey drumsticks are perfect for a backyard feast.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1/4 Cup | Traeger Rub |
3 Cup | Morton Tender Quick Home Meat Cure |
1/2 Cup | brown sugar |
6 | Whole black peppercorns |
2 Whole | Bay leaves |
8 | (1-1/2 lb each) turkey legs |
8 Slices | bacon |
1
Plan ahead, these turkey legs brine overnight. In a large stockpot, combine one gallon of water, Traeger Rub, curing salt, brown sugar, peppercorns, and bay leaves.
2
Bring to a boil over high heat to dissolve the salt and sugar granules. Take off the heat and add in 1/2 gallon of water and ice. Make sure the brine is at least to room temperature, if not colder. (You may need to refrigerate the brine for an hour or so.)
3
Add the turkey legs making sure they are completely submerged in the brine.
4
After 24 hours, drain the turkey legs and discard the brine. Rinse the brine off the legs with cold water, then dry thoroughly with paper towels.
5
When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
Super Smoke
6
Lay the turkey legs directly on the grill grate.
7
After 2-1/2 hours, wrap a piece of bacon around each leg and finish cooking them for the last 30 to 40 minutes.
250 ˚F / 121 ˚C
03:30
Super Smoke
8
The total cooking time for the legs will be 3 hours, or until the internal temperature reaches 165°F on an instant-read meat thermometer. Serve and enjoy!
250 ˚F / 121 ˚C
165 ˚F / 74 ˚C
Super Smoke
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