Connect with us Facebook Twitter Pinterest

Smoked Turkey Legs

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.

  • Difficulty2/5
  • Prep time5 mins
  • Cook time30 mins
  • Serves4
  • Recommended HardwoodHickory


Warm Water1 gallon
Cold Water1/2 gallon
Ice4 cups
Traeger BBQ Rub1 cup
Curing Salt1/2 cup
Brown Sugar1/2 cup
Allspice Berries, Crushed (Optional)1 Tbsp.
Whole Black Peppercorns1 Tbsp.
Bay Leaves2
Liquid Smoke2 tsp.
Turkey Legs4


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

Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature.

Add cold water and ice; chill in the refrigerator. Add the turkey legs, making sure they're completely submerged in the brine.

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. Brush off any clinging solid spices.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 250F and preheat, lid closed, for 10 to 15 minutes.

Lay the turkey legs directly on the grill grate. Smoke for 4-5 hours, or until the internal temperature reaches 165F on an instant-read meat thermometer. (Make sure the probe doesn't touch bone or you'll get a false reading.)

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. Serve immediately.

  • Difficulty2/5
  • Prep time5 mins
  • Cook time30 mins
  • Serves4
  • Recommended HardwoodHickory

Be the first to write a review.