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In a large pot, mix together all ingredients except the turkey legs. Bring to a boil.
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.
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.
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.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
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.
Baste the legs with the reserved, boiled marinade every 45 minutes. Enjoy!